Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef

Abstract

The aim of this study was to evaluate the physicochemical and textural characteristics and volatile compounds of Kazakh dry-cured beef made in China. Two types of Kazakh dry-cured beef were investigated: Kazakh dry-cured beef made with smoking and spices (T1) and without smoking and spices (T2). There were significant (P < 0.05) differences in values of a_w, moisture, L*, cohesiveness and chewiness between the two types. A total of 86 volatile compounds were isolated by solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). Hydrocarbons were the most abundant in T1 products and aldehydes in T2 products. Principal component analysis showed that the first principal component (PC1) was highly related to smoke derivatives—naphthalene, 2-cyclopenten-1-one derivatives, 4-methyl-4-hepten-3-one, acetophenone, 2,3-dihydro-1H-Inden-1-one, 2-furanmethanol, methoxy-phenyl-oxime, furfural, 1-(2-furanyl)-ethanone and phenols—and the second principal component (PC2) to lipid derivatives—straight-chain aliphatic aldehydes, methyl ketone, straight-chain alcohols and 2-pentyl-furan.