Cattle hooves have high levels of collagen,whereas the strong off-flavor reduces their consumption.This study compared the flavors and metabolite profiles of beef tendon(BT)/cattle hide(CH)collected from cattle hooves...Cattle hooves have high levels of collagen,whereas the strong off-flavor reduces their consumption.This study compared the flavors and metabolite profiles of beef tendon(BT)/cattle hide(CH)collected from cattle hooves with beef shank(BS)to reveal the origin of off-flavor of cattle hooves and approach to remove the off-flavor using proteolysis and glycation treatments was further explored.Time-dependent increases in off-flavor and alkanesrelated signals(W3S)were found in BT and CH during heating.Nonanal was the predominant aldehyde and higher levels of alkanes were detected in BT and CH during heating.Aroma recombination assay confirmed that nonanal and higher levels of alkanes were the major contributors to the formation of off-flavor,and hexanal,octanal,and 1-octen-3-ol in BS reduced the unpleasant odor caused by nonanal.Proteolysis-glycation combined treatments showed the best effect inhibiting the off-flavor of BT and CH(compared to heating)by reducing the formation of nonanal(by up to 88.82%)and alkanes(by up to 94.79%).展开更多
基金supported by the Science and Technology Program of Xinjiang Uygur Autonomous Region(2021A02003-4).
文摘Cattle hooves have high levels of collagen,whereas the strong off-flavor reduces their consumption.This study compared the flavors and metabolite profiles of beef tendon(BT)/cattle hide(CH)collected from cattle hooves with beef shank(BS)to reveal the origin of off-flavor of cattle hooves and approach to remove the off-flavor using proteolysis and glycation treatments was further explored.Time-dependent increases in off-flavor and alkanesrelated signals(W3S)were found in BT and CH during heating.Nonanal was the predominant aldehyde and higher levels of alkanes were detected in BT and CH during heating.Aroma recombination assay confirmed that nonanal and higher levels of alkanes were the major contributors to the formation of off-flavor,and hexanal,octanal,and 1-octen-3-ol in BS reduced the unpleasant odor caused by nonanal.Proteolysis-glycation combined treatments showed the best effect inhibiting the off-flavor of BT and CH(compared to heating)by reducing the formation of nonanal(by up to 88.82%)and alkanes(by up to 94.79%).
