Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/12375
Tipo do documento: Artigo
Título: Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
Autor: Lage, Moacir Evandro
Godoy, Helena Teixeira
Bolini, Helena Maria André
Oliveira, Raphael Rocha de
Rezende, Cíntia Silva Minafra e
Prado, Cristiano Sales
Abstract: The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests),and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative) attributes for the consumer increased.
Palavras-chave: Antioxidant
Cooking
Lipid oxidation
Rancidity
Storage
Vitamin E
País: Brasil
Instituição: Sociedade Brasileira de Zootecnia
Unidade acadêmica: Escola de Veterinária e Zootecnia - EVZ (RG)
Citação: LAGE, Moacir Evandro; GODOY, Helena Teixeira; BOLINI, Helena Maria André; OLIVEIRA, Raphael Rocha de; REZENDE, Cíntia Silva Minafra e; PRADO, Cristiano Sales. Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol. Revista Brasileira de Zootecnia, Viçosa, v. 41, n. 8, p. 1915-1920, Aug. 2012.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/S1516-35982012000800016
Identificador do documento: 10.1590/S1516-35982012000800016
URI: http://repositorio.bc.ufg.br/handle/ri/12375
Data de publicação: Ago-2012
Aparece nas coleções:EVZ - Artigos publicados em periódicos

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