Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Meaty

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. [Pg.278]

MSG is used to give a meaty, savory, or brothy taste to foods by stimulating the glutamate receptors on the tongue. There are glutamate receptors in other parts of the body, notably the brain, where glutamate is a neurotransmitter. [Pg.72]

When proteins are broken down into their constituent amino acids, the result can contain as much as 20 percent glutamates. This is why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a meaty or savory flavor. [Pg.72]

Sulfur compounds such as furfuryl mercaptans have a rotten odor but in small amounts are coffee-like.15 Furfuryl mercaptan itself has an odor threshold of 0.005 ppb in water but at 10 ppb in water it imparts a distinctly stale odor.19 The particular precursors of furfuryl mercaptan seem to be the coffee cell wall material which contains both arabinogalactan as a pentose sugar source and protein such as glutathione.84 Other sulfur compounds such as kahweofuran and methyldithiofurans impart a meaty odor if their concentrations are high enough.19... [Pg.129]

Rosner F, Von Lengerken G and Maak S (2003), The value of pig breedng herds in Germany and progress in improvement of meatiness and pork quality , Anim Sci Papers and Reports, 21, 153-161. [Pg.175]

The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. [Pg.7]

F Meaty, nutty, onion-like F at 0.2-1 ppm Freshly chopped, meat-like with light sour effect F at 2 ppm Chemical... [Pg.51]

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]

Standards and Controls. In all experiments, the 85 g standard patties were made from freshly ground top round steaks (excess fat trimmed) and immediately frozen in covered glass petri plates until the day of the assay. The fat content was routinely from 4-5%, determined by the method of Koniecko (57). The standards generally had relatively low values for hexanal, total volatiles (TV) and TEARS, and low intensity values for painty (PTY), cardboardy (CED), sour (SUR) and bitter (ETR). These results indicated the absence of lipid oxidation and no formation of off-flavors. As expected, the desirable flavor notes, cooked beef/brothy (CEE), beefy/meaty (EM), brothy (ERO), browned/caramel (ERC) and sweet (SWT) had high intensity values. [Pg.60]

TBA, 2-thiobarbituric acid reactive substances, mg MDA/kg sample CBB, cooked beef/brothy, all sensory values are mean intensity scores BM, beefy/meaty BRO, brothy BRC, browned/caramel SWT, sweet PTY, painty CBD, cardboardy SUR, sour BTR, bitter. [Pg.61]

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]

MW peptide fractions (7). Both the "fresh-cooked" and "cooked- -stored" samples resolve into separate regions, i.e., a hydrophilic region and a hydrophobic region. Hydrophilic peptides are commonly associated with flavors such as "sweet" and possibly, "meaty" and "cooked beef/brothy", whereas the hydrophobic peptides are usually associated with the more undesirable flavors like bitter" and "sour". [Pg.88]

The changes in the protein composition and flavor of "cooked" and "cooked- -stored" beef seemed to be related to degradation by free radical species induced during lipid oxidation 1-10, 16, 22, 23), Based on the information presented in the aforementioned publication, it seemed reasonable to suggest that the appearance of "bitter" and "sour" tastes and the disappearance of "meaty" and "beefy" flavors were a result of the activity of the free radicals derived from lipid oxidation on flavor proteins (2, 24-28),... [Pg.88]

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]

The role of aspartic acid and glutamic acid was investigated in BMP (Beefy Meaty peptide, Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) isolated from enzymatic digests of beef soup. The taste of BMP was affected by the sequence of acidic fragment. Sodium ion uptake of acidic dipeptides and their taste, when mixed with sodium ion, were dependent on the component and/or sequence of dipeptides containing acicHc amino acids. [Pg.138]

The function of acidic peptides was examined by using the peptide which was isolated from beef soup and sequenced as Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala by Yamasaki and Maekawa (5) and Tamura et al (6). According them, the peptide solution tasted just like beef soup. Spanier (7) nam this peptide as Beefy Meaty Peptide (BMP) based on its taste. [Pg.142]

Most cooked foods contain thiazoles. Simple alkyl-substituted thiazoles generally have odour threshold values in the range 1-1,000 pg/kg. Odour descriptions include green, vegetable-like, cocoa, nutty, and some are claimed to have meaty characteristics [22]. Although most alkylthiazoles result from thermal... [Pg.278]

A number of furans with thiol, sulphide or disulphide substitution have been reported as aroma volatiles, and these are particularly important in meat and coffee. In the early 1970s, it was shown that furans and thiophenes with a thiol group in the 3-position possess strong meat-like aromas and exceptionally low odour threshold values [50] however, it was over 15 years before such compounds were reported in meat itself In 1986,2-methyl-3-(methylthio)furan was identified in cooked beef and it was reported to have a low odour threshold value (0.05 pg/kg) and a meaty aroma at levels below 1 pg/kg [51]. Gasser and Grosch [52] identified 2-methyl-3-furanthiol and the corresponding disulphide, bis(2-methyl-3-furanyl) disulphide, as major contributors to the meaty aroma of cooked beef. The odour threshold value of this disulphide has been reported as 0.02 ng/kg, one of the lowest known threshold values [53]. Other thiols which may contribute to meaty aromas include mercaptoketones, such as 2-mercapto-pentan-3-one. 2-Furylmethanethiol (2-furfurylmercaptan) has also been found in meat, but is more likely to contribute to roasted rather than meaty aromas. Disulphides have also been found, either as symmetrical disulphides derived from two molecules of the same thiol or as mixed disulphides from two different thiols [54]. [Pg.280]

Certain polypeptides resulting from protease digestion of proteins contribute to the typical taste of savoury foods. The DNA sequence coding for an octapep-tide known as beefy meaty peptide was cloned into yeast as a fusion with the yeast a factor to be secreted as free octapeptide into the medium which facilitated its recovery [37]. Alternatively, intracellular expression of tasty peptides... [Pg.517]

Flavor characterization Meaty octapeptide and other peptides Meat... [Pg.116]

The only vitamins likely to be found in unfortified soft drinks are vitamin C (either added as an antioxidant or deriving from fruit materials) and vitamin A precursor (beta-carotene, added as a colour). However, soft drinks provide a good medium for vitamin fortification, the limitations being solubility (for fat-soluble vitamins), flavour impairment (for example the meaty notes of thiamine) and stability. [Pg.342]


See other pages where Meaty is mentioned: [Pg.191]    [Pg.10]    [Pg.32]    [Pg.87]    [Pg.168]    [Pg.101]    [Pg.109]    [Pg.51]    [Pg.56]    [Pg.60]    [Pg.90]    [Pg.90]    [Pg.142]    [Pg.342]    [Pg.37]    [Pg.164]    [Pg.280]    [Pg.517]    [Pg.646]    [Pg.1372]    [Pg.38]    [Pg.180]    [Pg.143]   
See also in sourсe #XX -- [ Pg.104 , Pg.116 , Pg.120 , Pg.193 , Pg.198 , Pg.201 , Pg.272 , Pg.285 , Pg.286 , Pg.289 , Pg.320 , Pg.340 , Pg.341 ]




SEARCH



Beefy meaty peptide

Meat flavors Meaty flavor

Meaty aromas

Meaty flavour

Meaty taste

© 2024 chempedia.info