Antioxidants warmed-over flavor

Another processing procediue that could involve supercritical fluid extraction with CO2 is the preparation of flavor concentrates from meat lipids for use in mixtures of other natural precursors for the preparation of tynthetic meat flavor additives that serve bofii as antioxidants that prevent warmed-over flavor (WOF) in cooked meat diuing storage and enhance the flavor of the natural products. 

It has been known for many years that Maillard Reaction products can behave as antioxidants in food systems (13,14), and they have been shown to inhibit warmed-over flavor development in cooked meat which is caused by the autoxidation of lipids, especially phospholipids. There has been a significant amount of research examining the Maillard reaction products and intermediates from model systems which may have antioxidative properties. 

M. A. Einerson and G. A. Reineccius, Inhibition of warmed-over flavor in retorted turkey by antioxidants formed during processing, J. Food Proc. Preserv., 1977, 1, 279-291. 

Antioxidative Properties. When cooked meat is refrigerated, a rancid or stale flavor usually develops within 48 hrs. This character has been termed warmed-over flavor (WOF) and is generally attributed to the oxidation of lipids. Various synthetic and natural antioxidants have been used to reduce the development of WOF. Among the natural antioxidants used are the sulfur containing amino acid cysteine, and various Maillard reaction products. Eiserich and Shibamoto (Chapter 20) found that certain volatile sulfur heterocycles derived from Maillard reaction systems can function as antioxidants. 

Ahn et al., (2002) evaluated the effectiveness of selected natural antioxidants added to meat samples at levels of 0.02%, 0.05% and 0.1% to reduce warmed-over flavor development in cooked ground beef. They foimd that 0.1% grape seed extract reduced hexanal content by 97% after 3 d of refrigerated storage, while treated meat showed significantly lower TEARS values than control meat. These authors reported no adverse effects of this natural plant extract on flavor and aroma at the 0.02% level. 

Handley, D., Ma-Edmonds, M., Hamouz, F, Cuppett, S., Mandigo, R. and Schnepf, M. (1996). Controlling oxidation and warmed-over flavor in precooked pork chops with rosemary oleoresin and edible film. In F, Shahidi (Ed) Natural Antioxidants Chemistry, Health Effects and Applications, pp, 311-318. AOCS Press, Champaign, Illinois. 

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