THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT

The article presents the study results of changes in the odor profile and color characteristics in beef under various heat treatment conditions. More than 120 volatile substances are identified. In samples subjected to short-term and minor heat treatment, 2-methyl-butene and ethyl hexanoate were found in significant amounts. In samples subjected to prolonged roasting at low temperature, as well as in samples subjected to processing at higher temperature for less time period, was found 3,5-dimethyl–4-octanone. Analysis of changes in color characteristics showed that increase in heating temperature results in significant darkening of the samples. The maximum heating temperature of 210 °C had the most significant effect on the color change. After heating for more than 30 minutes, carbonization of the samples occurred. The results indicate that controlling the temperature and duration of heat treatment helps to obtain the finished product of desired color.