Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural feat...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier Ltd
2022
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| Online Access: | https://repository.ugm.ac.id/282825/1/52_The%20Volatil%20Compound%2C%20Texture.pdf |
| _version_ | 1826050556792143872 |
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| author | Amalia, Lia Yuliana, Nancy Dewi Sugita, Purwantiningsih Arofah, Desi Syafitri, Utami Dyah Windarsih, Anjar Rohman, Abdul Dachriyanus, Dachriyanus Abu Bakar, Nor Kartini Kusnandar, Feri |
| author_facet | Amalia, Lia Yuliana, Nancy Dewi Sugita, Purwantiningsih Arofah, Desi Syafitri, Utami Dyah Windarsih, Anjar Rohman, Abdul Dachriyanus, Dachriyanus Abu Bakar, Nor Kartini Kusnandar, Feri |
| author_sort | Amalia, Lia |
| collection | UGM |
| description | The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products. © 2022 The Author(s) |
| first_indexed | 2024-03-14T00:05:52Z |
| format | Article |
| id | oai:generic.eprints.org:282825 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:05:52Z |
| publishDate | 2022 |
| publisher | Elsevier Ltd |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2828252023-11-16T08:53:37Z https://repository.ugm.ac.id/282825/ Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures Amalia, Lia Yuliana, Nancy Dewi Sugita, Purwantiningsih Arofah, Desi Syafitri, Utami Dyah Windarsih, Anjar Rohman, Abdul Dachriyanus, Dachriyanus Abu Bakar, Nor Kartini Kusnandar, Feri Food technology The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products. © 2022 The Author(s) Elsevier Ltd 2022-10 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/282825/1/52_The%20Volatil%20Compound%2C%20Texture.pdf Amalia, Lia and Yuliana, Nancy Dewi and Sugita, Purwantiningsih and Arofah, Desi and Syafitri, Utami Dyah and Windarsih, Anjar and Rohman, Abdul and Dachriyanus, Dachriyanus and Abu Bakar, Nor Kartini and Kusnandar, Feri (2022) Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures. Heliyon, 8 (10). pp. 1-14. ISSN ISSN 24058440 DOI 10.1016/j.heliyon.2022.e1088 |
| spellingShingle | Food technology Amalia, Lia Yuliana, Nancy Dewi Sugita, Purwantiningsih Arofah, Desi Syafitri, Utami Dyah Windarsih, Anjar Rohman, Abdul Dachriyanus, Dachriyanus Abu Bakar, Nor Kartini Kusnandar, Feri Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures |
| title | Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures |
| title_full | Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures |
| title_fullStr | Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures |
| title_full_unstemmed | Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures |
| title_short | Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures |
| title_sort | volatile compounds texture and color characterization of meatballs made from beef rat wild boar and their mixtures |
| topic | Food technology |
| url | https://repository.ugm.ac.id/282825/1/52_The%20Volatil%20Compound%2C%20Texture.pdf |
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