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Meat flavors Meaty flavor

Meat flavor deterioration (MFD), formerly referred to as warmed-over flavor, is described as the loss of desirable meaty flavor with an increase in off-flavors (i-5). During this process, the increase in off-flavors is primarily contributed by hpid oxidation reactions. As lipids oxidize, they produce mixtures of aldehydes, ketones and alcohols that contribute to the off-flavors observed. Many of these compounds have been identified and the increase in their intensities during storage have been well documented (7, 4-6),... [Pg.56]

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. [Pg.85]

The most practical method for preventing WOF in meat products is to add antioxidants prepared from natural precursors such as sugars and amino adds by heating them to produce constituents that not only act as antioxidants but serve to enhance meaty flavor as well. The resulting Maillard products have been known to have antioxidant activity in lipid systems (6-8). It is assumed that the antioxidative property of the Maillard reaction is assodated with the formation of low molecular weight reductones and high molecular weight melanoidins (6, 7, 9-13). [Pg.118]

While the above reactions are responsible for meaty flavors, animal fat plays an important role in the formation of the characteristic spedes flavor of cooked meat (14). More than 100 compounds have been identified in heated beef fat, including aldehydes, n-alkanes,n-alkenes, fatty adds, ketones, lactones and heterocyclics (15-18). Of these compounds, the lactones, metltyl ketones and free fatty adds appear to be the most important for desirable meat flavor. [Pg.118]

Raw meat has little desirable flavor, but each type of meat has a characteristic flavor due to the animal species and the temperature and type of cooking. Both water-soluble and lipid-soluble fractions contribute to meat flavor and the water-soluble components include precursors which upon heating are converted to volatile compounds described as "meaty."... [Pg.169]

Herz and Chang (21) examined several furan compounds which had a wide variety of aromas, but none of them were meaty, Furans that do not contain sulfur are usually fruity, nutty, and caramel-like in odor. The furanones described above have burnt pineapple and roasted chicory odors, but these contribute to overall flavor impression of meat and important N and S meat flavor compounds might be formed from them during cooking. [Pg.172]

A heterocyclic sulfur-containing compound, 2-methyl-thiophene, was identified in boiled crayfish tail meat and pasteurized crabmeat. Thiazole and 3-methylthiopropanal were identified in the crayfish hepatopancreas. Heterocyclic sulfur-containing compounds play important roles in generating meaty aromas in a variety of meat products and are considered important volatile aroma components of marine crustaceans (12— 14). The 2-methylthiophene could be an important flavor cemponent in boiled crayfish tail meat. Both thiazole find 3-methylthiopropanal were important contributors to the desirable meaty aroma associated with crayfish hepatopancreas. The 3-methyl-thiopropanal, identified in boiled crayfish hepatopancreas, is derived from Strecker degradation of methionine (15), and has been considered to be an important cemponent in basic meat flavor (16). Pyridine was detected in the headspace of the hepatopancreas from freshly boiled crayfish. Pyridine and 2-ethylpyridine have been previously reported as components in the atmospheric distillate from a sample of crayfish hepatopancreas frozen for three months (2). [Pg.391]

Many individual flavor chemicals which were isolated and identified from Maillard "side reactions" have been reported in the patent literature. It is evident from these patents that much work has been done to glean specific flavor chemicals from the complexities of the Maillard reaction. 3-Furyl alkyl sulfide, disulfide, and 0-chalcogenalkyl sulfide derivatives are claimed to provide bloody, meaty, and roasted notes to beef broth and beef products (64-66). 3-Methylcyclopent-2-en-l-one was declared for its flavor eiiEancement of beef bouillon (67). Firmenich claimed 2,6-dimethyl-2-octenal and its analogs as possessing meat flavor qualities (68). A method to produce disulfides for application to meat and savory flavors was patented (69). [Pg.417]

The flavor of raw fresh meat is bland, metallic and slightly salty, whereas desirable meaty flavor is apparent only after heating. The precursors of brothy-desirable meat flavor have been studied extensively. More than 700 volatile components have been identified from meat reaction systems and undoubtedly many others are formed. Despite these efforts, the elucidation of the precise compounds responsible for "meaty" flavor remains an attractive endeavor for food chemical researchers. [Pg.421]

Hodge et al. (45) discussed mechanisms for formation of methyl furanones and related substances from Amadori compounds. They have been produced by heating D-ribose and D-ribose phosphate with ammonia (46 47). Hicks and Feather (48) demonstrated that the Amadori compound 1-benzylamino-l-deoxy-D-threo-pentulose dehydrates to 4-hy-droxy-5-methyl-3(2H)-furanone and it has also been identified as a degradation product of L-ascorbic acid. This compound is believed to be formed from ribose-5-phosphate, and gained prominence when it was isolated from beef by Tonsbeck et al. (49). It became more apparent as a precursor of meat flavor when Van den Ouweland and Peer (50) reacted it and its thio analog with HaS to produce a number of sulfur compounds, some of which had meaty odors. [Pg.429]

N, S and 0 heterocyclic compounds, along with noncyclic sulfur compounds and hydrocarbons, are predominant in "meaty" flavor volatiles. The mechanisms of heterocyclic formation by Maillard and pyrolysis reactions have been reviewed by Vemin and Parkanyi (57) and the Maillard reaction itself is a recurring subject of review (58). Since other speakers contributing to this volume will discuss these aspects of meat flavor, they will not be repeated in this presentation. [Pg.430]

The precursors used for process meat flavors are reviewed and also discussed will be non-Maillard interactions of ribose-5-phosphate and lipid degradation products with sulfur giving a real meaty odor and meat specie specific odor compounds, respectively. [Pg.433]

REACTION of HYDROGEN SULPHIDE with METHYLFURANOLONE One reaction system delivering a meaty odour where the Maillard reaction is not involved is the conversion of ribonucleotides via ribose-5-phosphate and methyl-furanolone into meat flavor [9]. [Pg.435]

In an examination of the contribution which lipids make to the development of aroma during the heating of meat, the phospholipids were shown to be particularily important. Consumer and taste panel studies had failed to show any relationship between the meaty flavor of lean meat and the level of fat on the carcass, apparently... [Pg.443]

Sulfur Compounds of Beef Flavor. Methional, which results from the degradation of methionine, is an important contributor to flavor in meat. Thiolanes, formed during the cooking of beef, have peculiar oniony flavors that also augment the quality of the meaty flavor. Thiophenes and thiofurans are also important to meaty flavors. Sulfides, such as methyl sulfide, are oxidized to methyl sulfoxide and methyl sulfone. Condensation reactions of Maillard browning products also result in thiazoles such as benzothiazole, an important component of meat flavor. [Pg.454]

During isolation by conventional methods yeast proteins frequently become denatured, insolubilized and display poor functional properties. These proteins can be rendered more soluble by limited hydrolysis with acid, alkali or proteolytic enzymes. Protein hydrolyzates are most commonly prepared by partial acid hydrolysis and yeast hydrolyzates are popular as food flavorings and ingredients (66). Acid hydrolyzates have flavors resembling cooked meats and are widely used by earners to impart brothy, meaty flavors to soups, gravies, sauces, canned meats. [Pg.55]

Volatiles with a meaty flavor note generally present in meats from different species are perhaps qualitatively the same, however, their quantities vary from one species to another (25.261. To date, only 13 non-sulfurous volatiles with meaty aromas have been identified in meats and some may indeed be artifacts (Table II). [Pg.191]

TABLE II. Meat Flavor Volatiles with "Meaty" Aroma... [Pg.194]

Sun, B., Tian, H., Zheng, R, Liu, Y., Xie, J., Meaty aromas characteristic structural unit of sulfur-containing compounds with a basic meat flavor. Perf. Flav. 30(1), 36-45 (2003)... [Pg.572]

Continuing our evolution of reaction flavors brings us to the reaction of materials, which are themselves, isolated from amino acids and sugars to produce unique materials which are frequently very different than the reaction of the parent amino acids and sugar. The reaction of D-Xylose and L-Cysteine is a good example of this principle. A complex meaty tasting mix is obtained from the sugar and amino acid. The mixture contains small amoimts of 2-Methyl-3-furanthiol, a potent meat flavor (equation 5). [Pg.100]

If the Hydrogen Sulfide and Furfural are allowed to react in a buffered ethanolic solution at -35°C, substantial yields of Difurfuryl Disulfide (FEMA 3146) are obtained. This is a powerful flavor material witii a roasted coffee and roasted meaty taste. It is widely used to obtain roasted notes in meat flavors (equation 8). [Pg.101]

Meat flavor is due to a great number of volatiles from different chemical classes. However, most of the odorants described as meaty aroma contain sulfur. The two most important reactions which generate meaty aroma compounds are the reactions between sulfur containing amino acids and reducing sugars (Maillard reaction) and the thermal degradation of thiamin [35], Sulfur-containing furans are the basic chemicals responsible for the aroma of thermally treated meat. [Pg.307]


See other pages where Meat flavors Meaty flavor is mentioned: [Pg.32]    [Pg.56]    [Pg.90]    [Pg.169]    [Pg.170]    [Pg.173]    [Pg.175]    [Pg.6]    [Pg.139]    [Pg.416]    [Pg.422]    [Pg.424]    [Pg.435]    [Pg.444]    [Pg.461]    [Pg.467]    [Pg.474]    [Pg.239]    [Pg.191]    [Pg.246]    [Pg.13]    [Pg.73]    [Pg.88]    [Pg.123]    [Pg.126]    [Pg.126]    [Pg.10]    [Pg.1426]   


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Meat flavor

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