Harmonious Regulation Flavor and Lipid Oxidation in Dry-cured Tenderloin Through Electrical Stimulation: A Study on Lipase Activity and Sensory Correlations

Overview

Journal Food Chem X

Date 2025 Feb 3

PMID 39897977

Authors

Lisha Lan

Li Chen

Xiaolin Zhong

Weiguo Cao

Ying Zhou

Jing Wan

Yuanyuan Liu

Qinjin Zhu

Affiliations

Soon will be listed here.

Abstract

This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC-MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation.

References

Tian Z, Zhu Q, Chen Y, Zhou Y, Hu K, Li H . Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter. Foods. 2022; 11(10). PMC: 9142104. DOI: 10.3390/foods11101501. View

Du H, Chen Q, Liu Q, Wang Y, Kong B . Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose. Meat Sci. 2021; 182:108626. DOI: 10.1016/j.meatsci.2021.108626. View

Lapenna D, Ciofani G, Pierdomenico S, Neri M, Cuccurullo C, Giamberardino M . Inhibitory activity of salicylic acid on lipoxygenase-dependent lipid peroxidation. Biochim Biophys Acta. 2008; 1790(1):25-30. DOI: 10.1016/j.bbagen.2008.09.007. View

Zhang Z, Wu Y, Liu Q, Zhao G, Wei L, Zhang C . Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC-O-MS. Food Res Int. 2023; 174(Pt 1):113646. DOI: 10.1016/j.foodres.2023.113646. View

Lorido L, Estevez M, Ventanas J, Ventanas S . Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Meat Sci. 2015; 107:39-48. DOI: 10.1016/j.meatsci.2015.03.025. View

Ying W, Ya-Ting J, Jin-Xuan C, Yin-Ji C, Yang-Ying S, Xiao-Qun Z . Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Food Chem. 2015; 190:33-40. DOI: 10.1016/j.foodchem.2015.05.048. View

Han S, Ke M, Wang L, Ma H, Wu G, Zhu L . Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics. Food Res Int. 2024; 182:114197. DOI: 10.1016/j.foodres.2024.114197. View

Saldana E, Saldarriaga L, Cabrera J, Siche R, Behrens J, Selani M . Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Res Int. 2019; 119:839-849. DOI: 10.1016/j.foodres.2018.10.067. View

Zhang Y, Ji X, Mao Y, Luo X, Zhu L, Hopkins D . Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir. Meat Sci. 2018; 149:47-54. DOI: 10.1016/j.meatsci.2018.11.011. View

10.

Karabagias I, Badeka A, Kontominas M . Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Sci. 2011; 88(1):109-16. DOI: 10.1016/j.meatsci.2010.12.010. View

11.

Roobab U, Chen B, Madni G, Tong Z, Zeng X, Abdi G . Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. Ultrason Sonochem. 2024; 107:106919. PMC: 11144803. DOI: 10.1016/j.ultsonch.2024.106919. View

12.

Zhang L, Yin M, Wang X . Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits. Food Chem. 2020; 338:127632. DOI: 10.1016/j.foodchem.2020.127632. View

13.

Zhao C, Schieber A, Ganzle M . Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. Food Res Int. 2017; 89(Pt 1):39-47. DOI: 10.1016/j.foodres.2016.08.042. View

14.

Sun H, Zhong R, Liu H, Wang M, Sun J, Zhou D . Meat quality, fatty acid composition of tissue and gastrointestinal content, and antioxidant status of lamb fed seed of a halophyte (Suaeda glauca). Meat Sci. 2014; 100:10-16. DOI: 10.1016/j.meatsci.2014.09.005. View

15.

Chen B, McClements D, Decker E . Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr. 2011; 51(10):901-16. DOI: 10.1080/10408398.2011.606379. View

16.

Liu Q, Zhao N, Zhou D, Sun Y, Sun K, Pan L . Discrimination and growth tracking of fungi contamination in peaches using electronic nose. Food Chem. 2018; 262:226-234. DOI: 10.1016/j.foodchem.2018.04.100. View

17.

Chen J, Zhang L, Guo X, Qiang J, Cao Y, Zhang S . Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process. Food Chem. 2024; 464(Pt 1):141783. DOI: 10.1016/j.foodchem.2024.141783. View

18.

Yue X, Bi S, Li X, Zhang X, Lan L, Chen L . Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods. 2024; 13(11). PMC: 11172275. DOI: 10.3390/foods13111717. View

19.

Rodriguez-Carpena J, Morcuende D, Estevez M . Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Sci. 2011; 90(1):106-15. DOI: 10.1016/j.meatsci.2011.06.007. View

20.

Fu Y, Cao S, Yang L, Li Z . Flavor formation based on lipid in meat and meat products: A review. J Food Biochem. 2022; 46(12):e14439. DOI: 10.1111/jfbc.14439. View