74893 20220322103046.0 doi 10.1016/j.foodchem.2017.09.036 sideral 101550 ART-2018-101550 eng Resconi, Virginia C. Universidad de Zaragoza (orcid)0000-0002-2713-5939 Ageing and retail display time in raw beef odour according to the degree of lipid oxidation 2018 Access copy available to the general public Unrestricted This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22 days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9 days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15 days, ethyl- octanoate and 2-pentylfuran in meat aged for 22 days, and pentanoic and hexanoic acids in the two studied ageing times. info:eu-repo/grantAgreement/ES/DGA/T53 info:eu-repo/grantAgreement/ES/MINECO/Juan de la Cierva Program info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 5.399 2018 CHEMISTRY, APPLIED 5 / 71 = 0.07 2018 Q1 T1 NUTRITION & DIETETICS 10 / 86 = 0.116 2018 Q1 T1 FOOD SCIENCE & TECHNOLOGY 7 / 135 = 0.052 2018 Q1 T1 1.768 2018 Analytical Chemistry 2018 Q1 Medicine (miscellaneous) 2018 Q1 Food Science 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Bueno, Mónica (orcid)0000-0002-5904-8506 Escudero, Ana Universidad de Zaragoza (orcid)0000-0003-1658-1770 Magalhaes, Danielle Ferreira, Vicente Universidad de Zaragoza (orcid)0000-0002-4353-2483 Campo, M. Mar Universidad de Zaragoza (orcid)0000-0002-8180-8663 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 242 (2018), 288-300 Food chem. Food Chemistry 0308-8146 1284578 http://zaguan.unizar.es/record/74893/files/texto_completo.pdf Postprint 67008 http://zaguan.unizar.es/record/74893/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:74893 articulos driver 2022-03-22-10:15:46 ARTICLE