Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

G. GRIGIONI; L. LANGMAN; N. SZERMAN; M. IRURUETA; S.R. VAUDAGNA

MEAT SCIENCE

Elsevier

Año: 2008 p. 568 - 575

0309-1740

Semitendinosus muscles with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four 13 enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% WPC + 0.625% NaCl, 0.875% 14 WPC + 1.875% NaCl, 2.625% WPC + 1.875% NaCl, and control (non-injected muscles). Odour analyses were carried out with an elec- 15 tronic nose (EN) system. EN data were evaluated applying Principal Component Analysis, Linear Discriminant Analysis and Partial 16 Least Squares algorithm. EN was able to discriminate the odour profiles of cooked enhanced beef as a function of the amount of 17 WPC added. No significant differences in odour profiles were observed regarding NaCl concentration. These results agreed with those 18 obtained when odour profiles were analysed in WPC dispersion. The reported results support the applicability of EN methodology for 19 analysing the impact of processing parameters on beef odour profiles.