Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef
Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different phosphate...
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MDPI AG
2025-01-01
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| Series: | Molecules |
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| author | Wanqi Wang Maomao Zeng Qiuming Chen Zhaojun Wang Zhiyong He Jie Chen |
| author_facet | Wanqi Wang Maomao Zeng Qiuming Chen Zhaojun Wang Zhiyong He Jie Chen |
| author_sort | Wanqi Wang |
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| description | Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different phosphate marinade solutions on the quality and flavor of prepared beef. The results revealed that the thawing loss in the control group was 11.47%, and NaCl with sodium hexametaphosphate (SYCP) had the lowest thawing loss, with a value of 2.13%, which was reduced by 81.43% as compared to the control group. The shear force of the control group was 3.85 kg, and the shear work was 10.03 kg. The best tenderness was recorded in the NaCl with sodium hexametaphosphate (SYST) group, which had a shear force of 1.14 kg and shear work of 3.34 kg. The incorporation of phosphates suppressed fat oxidation and increased the total free amino acid content. Additionally, the levels of certain key volatile flavor compounds, particularly those associated with fat oxidation, such as hexanal, heptanal, octanal, and nonanal, were reduced. In terms of sensory evaluation, juiciness, flavor, tenderness, and overall acceptability in the treatment group were significantly increased (<i>p</i> < 0.05). Overall, the results indicate that adding phosphates can enhance the quality of processed beef, inhibit lipid oxidation, and improve sensory evaluation. |
| format | Article |
| id | doaj-art-8668703bb7de47c7a5248d81bf73dc75 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Molecules |
| spelling | doaj-art-8668703bb7de47c7a5248d81bf73dc752025-01-10T13:19:12ZengMDPI AGMolecules1420-30492025-01-0130120210.3390/molecules30010202Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared BeefWanqi Wang0Maomao Zeng1Qiuming Chen2Zhaojun Wang3Zhiyong He4Jie Chen5State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaPhosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different phosphate marinade solutions on the quality and flavor of prepared beef. The results revealed that the thawing loss in the control group was 11.47%, and NaCl with sodium hexametaphosphate (SYCP) had the lowest thawing loss, with a value of 2.13%, which was reduced by 81.43% as compared to the control group. The shear force of the control group was 3.85 kg, and the shear work was 10.03 kg. The best tenderness was recorded in the NaCl with sodium hexametaphosphate (SYST) group, which had a shear force of 1.14 kg and shear work of 3.34 kg. The incorporation of phosphates suppressed fat oxidation and increased the total free amino acid content. Additionally, the levels of certain key volatile flavor compounds, particularly those associated with fat oxidation, such as hexanal, heptanal, octanal, and nonanal, were reduced. In terms of sensory evaluation, juiciness, flavor, tenderness, and overall acceptability in the treatment group were significantly increased (<i>p</i> < 0.05). Overall, the results indicate that adding phosphates can enhance the quality of processed beef, inhibit lipid oxidation, and improve sensory evaluation.https://www.mdpi.com/1420-3049/30/1/202phosphatesprepared beefbeef qualityflavor profilelipid oxidation |
| spellingShingle | Wanqi Wang Maomao Zeng Qiuming Chen Zhaojun Wang Zhiyong He Jie Chen Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef Molecules phosphates prepared beef beef quality flavor profile lipid oxidation |
| title | Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef |
| title_full | Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef |
| title_fullStr | Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef |
| title_full_unstemmed | Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef |
| title_short | Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef |
| title_sort | influence of phosphate marinades on the quality and flavor characteristics of prepared beef |
| topic | phosphates prepared beef beef quality flavor profile lipid oxidation |
| url | https://www.mdpi.com/1420-3049/30/1/202 |
| work_keys_str_mv | AT wanqiwang influenceofphosphatemarinadesonthequalityandflavorcharacteristicsofpreparedbeef AT maomaozeng influenceofphosphatemarinadesonthequalityandflavorcharacteristicsofpreparedbeef AT qiumingchen influenceofphosphatemarinadesonthequalityandflavorcharacteristicsofpreparedbeef AT zhaojunwang influenceofphosphatemarinadesonthequalityandflavorcharacteristicsofpreparedbeef AT zhiyonghe influenceofphosphatemarinadesonthequalityandflavorcharacteristicsofpreparedbeef AT jiechen influenceofphosphatemarinadesonthequalityandflavorcharacteristicsofpreparedbeef |