Cooking flavor effects

Gould, I. A. and Sommer, H. H. 1939. Effect of heat on milk with especial reference to the cooked flavor. Mich. Agri. Exp. Sta. Bull. 164. 

In unseasoned stewed tomatoes, 2% sucrose reduced seed flavor and grassiness, augmenting sweetness and cooked flavor. An even more interesting effect was the increase of flavor amplitude. Sugar was found complementary to salt, pepper, and butter in the stewed tomatoes. Again, it was noted that sugar reduced saltiness. 

Irradiation at a medium dose of 1 kGy reduced the bacterial load of tilapia and silver carp in one order. A reduction in the level of bacteria in fish flesh was another beneficial effect of gamma irradiation in addition to its control of parasites. The effect of 1 kGy irradiation on the meat color was minimal. Hunter a value of silver carp and tilapia increased with the irradiation dose. The slightly reddish color of raw fillets of irradiated silver carp was detected by a panel examination. However, no significant differences in raw color, cooked color and cooked flavor were observed between irradiated and unirradiated tilapia. In silver carp the cooked flavor and color of irradiated samples did not exhibit any significant difference as compared to the unirradiated fish species (Liu et al., 1991). 

Trout, G. R. and S. Dale. 1990. Prevention of warmed-over flavor in cooked beef Effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract. /. Agric. Food Chem. 38 665-669. 

Healthy Econa Cooking Oil has been widely accepted in the Japanese market as a cooking oil effective in the prevention of fat deposition. Other products incorporating DAG oil (but without added phytosterols) include caimed tuna fish, curry, bread rolls, and margarine. There is also a Healthy Econa Dressings range of salad dressings with different flavors. Further expansion of this premium oil market is expected. 

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

PG, TBHQ and the two Tenox formulations at the 25 or 50 ppm levels were found to be very effective in preventing MFD in the raw (stored overnight) and the 2-day cooked/stored samples. In the raw antioxidant-treated samples, the 0-day controls, the MFD and lipid oxidation markers were generally decreased and the on-flavor notes increased in comparison to those of the 0-day raw controls. These trends were particularly observed in the samples treated with 50 ppm. Of the four antioxidants examined, TBHQ was the most effective. 

When the antioxidants were used in the cooked/stored samples, data indicated that they were very effective in inhibiting lipid oxidation and MFD. The chemical and off-flavor indicators were reduced and the on-flavor notes were increased. Thus, phenolic-type primary antioxidants that function as free radical scavengers are very effective tools for preventing lipid oxidation and MFD in ground beef. It should also be noted that the intensity of the desirable flavor notes remained at very high levels, which meant that the patties retained their beefy tastes. Therefore, for an antioxidant to be highly effective, it should not only prevent lipid oxidation, but it should also retain the desirable flavor properties of the food commodity. 

Effect of Sodium Ascorbate on Stored Ground Beef. The effectiveness of sodium ascorbate (SA) as an antioxidant was determined on both raw and cooked stored ground beef. The experimental models, i.e., standards, controls and experimental samples were similar to those described in the section on primary antioxidants. Data from the use of 150 and 200 ppm and 250 and 500 ppm are reported in Tables 7 and 8, respectively. At a concentration of 500 ppm, SA was the most effective inhibitor of MFD and lipid oxidation in both raw and cooked/stored ground beef when compared to the other three concentrations. Tlie markers of MFD and lipid oxidation were suppressed to the greatest extent and the desirable beefy flavor markers were maintained at their highest intensities when SA was added to the beef samples. SA was effective as an inhibitor at all levels tested. 

When rosemary-W was added to the cooked patties, as the concentration was increased from 125 to 500 ppm, both hexanal and TBARS levels decreased. The desirable flavor note, CBB, showed improvement over that of the 2-day MFD sample when the rosemary-W concentration was less than 500 ppm. However, at a concentration of 500 ppm, CBB decreased to an unacceptable level of 3.95. The undesirable flavor notes, PTY and CBD, were less in the rosemary-W group at 2-days than in the 2-day MFD samples, but were higher than the 0-day control. With the 500 ppm treatment, rosemary-W seems to effect PTY more than CBD. The data showed that rosemary-O is more effective than the water-based formulation. Consequently, smaller quantities of the oil based rosemary formulation are required for use in retarding lipid oxidation and maintaining the desirable beefy taste. A similar use of rosemary as an inhibitor of MFD in restructured beef steaks was reported recently by Stoick et al 40 ... 

EFFECT OF STORAGE ON THE GENERATION AND LOSS OF FLAVOR NOTES AND PRODUCTS OF LIPID OXIDATION IN COOKED MEATS ... 

Homstein and Crowe 18) and others (79-27) suggested that, while the fat portion of muscle foods from different species contributes to the unique flavor that characterizes the meat from these species, the lean portion of meat contributes to the basic meaty flavor thought to be identical in beef, pork, and lamb. The major differences in flavor between pork and lamb result from differences in a number of short chain unsaturated fatty acids that are not present in beef. Even though more than 600 volatile compounds have been identified from cooked beef, not one single compound has been identified to date that can be attributed to the aroma of "cooked beef." Therefore, a thorough understanding of the effect of storage on beef flavor and on lipid volatile production would be helpful to maintain or expand that portion of the beef market. 

In the framework of an investigation of the mechanisms of flavor formation, Caboni et al. observed that cooking did not have a significant effect on the PL composition and the fatty acid content of the single PL in ground beef (31). However, SPH decreased uniformly in all cooked... 

Role of Nitrite Sato and Hegarty (3) reported that 2000 ppm of nitrite completely eliminated WOF, while as little as 50 ppm greatly inhibited its development. Bailey and Swain (28) further confirmed the effectiveness of nitrite in preventing oxidation of fresh meat stored under refrigeration and verified its role in preventing WOF. A concentration of 156 ppm of nitrite has been shown to inhibit WOF development in cooked meat, with a twofold reduction of TBA values for beef and chicken and a fivefold reduction for pork (29). Table V also demonstrates that nitrite inhibits WOF development. Undoubtedly these results explain the higher flavor scores for nitrite as compared to NaCl-containing cured pork (30). 

The concentration of these compounds were not as high as that of thialdine however, as each compound had a characteristic odor like fuel gas or Allium plant, and the threshold values were low, they must also have had a significant effect on shrimp flavor. It is concluded that the formation of various cyclic polysulfides is important to obtain an characteristic cooked shrimp flavor. 

In heated foods the main reactions by which flavors are formed are the Maillard reaction and the thermal degradation of lipids. These reactions follow complex pathways and produce reactive intermediates, both volatile and non-volatile. It has been demonstrated that lipids, in particular structural phospholipids, are essential for the characteristic flavor development in cooked meat and that the interaction of lipids with products of the Maillard reaction is an important route to flavor. When model systems containing amino acids and ribose were heated in aqueous buffer, the addition of phospholipids had a significant effect on the aroma and on the volatile products. In addition a number of heterocyclic compounds derived from lipid - Maillard interactions were found. The extent of the interaction depends on the lipid structure, with phospholipids reacting much more readily than triglycerides. 

There is no doubt that sulfur-containing components play a most important role in roasted and cooked meat flavors because only trace amounts of these compounds need be present to be aroma effective. 

Immobilization or entrapment. To limit contact between certain parts of a system. If some ingredient must be separated, encapsulation of this ingredient and release only upon rupture of the microcapsules fills this objective. The entrapment of a flavor could create a sustained aromatic effect, or to control the release at a specific time (such as during cooking). Immobilization of batteries or enzymes allows continuous processing while avoiding washout. 

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