Effects of different sterilization methods on the quality and flavor of cold spicy beef

Sterilization is critical for extending the shelf life of cold spicy beef (CSB), yet the effects of different sterilization methods on the quality and flavor of CSB remain unclear. This study systematically investigated the effects of three sterilization technologies (irradiation, FS; microwave, WS; pasteurization, BS) on the physicochemical properties (texture and color), microbial counts, and flavor characteristics of CSB. Results showed that WS and BS exhibited superior sterilization efficacy compared to FS, but significantly reduced springiness and yellowness (P < 0.05). Sterilization treatments generally enhanced the salty, umami, and sour tastes. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) analyses identified alkanes, alcohols, and aldehydes as the predominant volatile compounds, and linalool, trans-2-octenal, octanal and dodecanal were confirmed as the key contributors to the characteristic flavor of CSB. Orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed that the flavor profile of FS was most similar to that of non-sterilized (NS) samples. Additionally, heptanal, 1-pentanol, 4-allylanisole, and linalool were identified as characteristic flavor compounds responsible for sample discrimination. In conclusion, FS is optimal for preserving the sensory quality and flavor integrity of CSB. • Linalool, trans-2-octenal, octanal and dodecanal were key VOCs of cold spicy beef. • Irradiation better preserved physico-chemical properties and overall flavor. • Microwave and pasteurization achieved stronger sterilization than irradiation.