ArticleFoods (Basel, Switzerland)2022
Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 7 citations in OpenAlex.
- Comparative analysis of the non-volatile metabolites and taste profiles of the four famous freshwater fish raw materials in China.Food chemistry: X · 2026Article
- Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.Frontiers in nutrition · 2025Article
- Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
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Abstract
This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower than in seared steak (SS), and several free amino acids (glutamic acid, glycine, histidine, and anserine) were increased, while a decrease in fatty acids (FAs) and volatile compounds (VCs) was observed. The VCs were identified as 24 compounds: 11 aldehydes, 5 alcohols, 1 ketone, 1 furan, and 6 aliphatic hydrocarbons. Hexanal was the predominant aldehyde, followed by pentanal and heptanal in both groups. Among the VCs with significant differences, only hexadecanal and 2,3-octanedione were increased in RSSs. During texture profile analysis (TPA), it was found that the characteristics of hardness, chewiness, and gumminess were lower in RSSs, which resulted in a higher score in the sensory evaluation. In conclusion, it was confirmed that the reverse searing method reduced the formation of meat flavor more than the searing method due to the limited Maillard reaction it caused. However, the mild heat treatment in the reverse searing process caused a remarkable increase in the appearance, texture, and amino acid content, which positively influenced the flavor.
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