Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef

The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compounds in beef were studied, in order to obtain quality short-term boiled beef slices. The results show that the water content of beef samples significantly decreased and migration occurred between the high-freedom water and the low-freedom water. On average, boiling for 1 min was a key point in the changes of color parameters (L*, a*, b*, w, ΔE, and BI) and partial protein secondary structure because of the change in the ambient temperature around beef. In six samples, 29 volatile compounds were confirmed by GC-MS, and 13 compounds were regarded as the potential key volatile compounds, including 1-heptanol, 1-octen-3-ol, octanal, hexanal, decanal, heptanal, nonanal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal, dodecanal, (E)-2-undecenal, 2,3-octanedione, and 2-pentylfuran. The color, water, and protein secondary structure were closely correlated with some potential key volatile compounds. The results could be used to guide the consumers to better grasp the quality of hot-pot meat during gatherings and have a comfortable consumer experience.