Process meat flavor development

Process Meat Flavor Development and the Maillard Reaction... 

Ouweland, G.A.M., Demole, E.P., and Enggist, P, Process meat flavor development and the Maillard reaction, in Thermal Generation of Aromas, Parliment, H., McGorrin, J.M., and Ho, C.T., Eds., American Chemical Society, Los Angeles, 1988, p. 433. 

In search for the key intermediates to meat flavor development in heated cysteine-sugar systems, it was found that in addition to thiazolidine derivatives also the tetrahydro-l,4-thiazine derivatives are being formed. These tetrahydro-l,4-thiazines, which are the cyclic form of Amadori compounds of cysteine, have excellent meat flavor precursor properties and are likely to play a prominent part in meat flavor development. Another major pathway to meat flavor development is the reaction of cysteine with the Amadori compounds of other amino acids. Model experiments showed that both pathways are probably of about equal importance for flavor development in boiled meat and process flavorings, this in spite of the low reactivity of cysteine with sugars. It seems that the first pathway is general-acid-catalyzed by the other amino acids, whereas the second pathway is inhibited by cysteine. 

Cysteine is an important precursor of meat flavor and is therefore often being used in precursor systems for the industrial production of meat process flavorings (1-4). Meat flavor development in these systems is usually based on the Maillard reaction of cysteine (and other amino acids) with sugars. Unfortunately, there are a few complications that prevent that high yields of volatile flavor compounds are obtained from these reactions. The first... 

The flavor industry has introduced, over the years, methods of developing meat flavors by processing appropriate precursors under carefully controlled reaction conditions. As a result, meat flavors having a remarkably genuine meat character in the beef, chicken and pork tonalities are available for the food industry. It has repeatedly been stated that the Maillard reaction is particularly important for the formation of meat flavors. However, of the 600 volatile compounds isolated from natural beef aroma, only 12% of them find their origin in sugar/amino acid interactions and of these 70% are pyrazine derivatives. 

As a result of the availability of sophisticated Instrumentation and separation techniques some remarkable progress has already been made In meat flavor research and this trend Is expected to continue. Although a variety of factors are known to affect the development of meat flavor, no single compound/group of compounds, or factor has yet been found that could play the principle role and the true chemical nature of meat flavor, and particularly species differentiation. Is not fully understood. Most Importantly very little Is known about the origin of cured-meat flavor. The curing process seems to simplify the composition of the volatile constituents and eliminates the overtones related to species-specific flavor notes. Thus, work in this area would have a major impact in meat-flavor research and may prove to be extremely... 

The reproduction of meat-like flavors through process chemistry has been a primary target of the flavor industry for many years. Meats are expensive, and thus there is a strong financial incentive to develop substitute flavorings. The chemistry of raw and cooked meat flavor has been the subject of considerable research over the past 30 years, and this has provided the flavor indusfiy with invaluable data for the recreation of process meat-Uke flavorings [14-18]. 

The development of meat-like flavorings has been an evolutionary process [19], Early meat-like flavorings would probably more correctly be called meat extenders and were largely made from spice blends. The manufacturer would use spices normally associated with specific meats and sell them as meat enhancers or extenders. In the U.S. culture, one can envision sage being associated with pork, turmeric and celery with chicken, and onion and black pepper with beef. The use of these spice combinations did little to enhance the true meat flavor, but at least there was a flavor. Meat extracts have found some use in the industry and still do today. These byproducts of the meat processing industry (e.g., corned beef) provide little desirable flavor but contribute to a label statement of meat being present. 

The process through which meat is made tender and flavor develops. The tenderizing process starts soon after slaughter. Aging is usually accomplished by holding the cuts at a temperature of 38° to 40°F (3° to 4°C) and a relative humidity of 85 to 90%, with a gradual flow of air to provide fresh atmosphere. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Maillard reactions can be involved in the manufacture of foods in at least three quite different ways. First, there is the unconscious role played in the development of flavor in such traditional processes as the roasting of coffee and cacao beans, the baking of breads and cakes, and the cooking of meats. Second, there is the deliberate use of Maillard technology in the production of artificial (or engineered) foods and flavors. Third, there are the efforts to inhibit undesirable results of Maillard reactions in food processing today. 

Protease (Aspergillus oryzae var.) Produced by controlled fermentation using Aspergillus oryzae var. The purified enzyme occurs as an off white to tan, amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical applications used in the chillproofing of beer, in the production of bakery products, in the tenderizing of meat, in the production of protein hydrolysates, and in the development of flavor in processed foods. 

In the frying process, food, such as vegetables, meat, or seafood, is brought in direct contact with hot oil. The food surface becomes golden yellow to dark brown in color and develops a pleasant fried food flavor. 

L-Ascorbic acid is also added to food in essentially a non-nutrient capacity such as a preservative or oxygen acceptor, as an acidulant, as a stabilizer of cured meat color, or as a flour improver. Because of the ene-diol group, it has a marked inhibitory influence on the oxidation-reduction reactions responsible for undesirable color, flavor, and odor development. Its mechanism of action is dependent upon the characteristics of the food or food ingredient, the associated environments, the processing technology, and the storage expectancy of the product. 

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