Different Heating Methods for the Reactivity between Beef Enzymatic Protein and Glucose

doi:10.7506/spkx1002-6630-201309008

Abstract

Abstract:

Objective: To investigate the effect of different heating methods (microwave, high pressure, the flow of hot air,
water vapor) on reactivity between beef enzymatic protein and glucose. Methods: refined fresh beef as the base material, the
molecular weight distribution analysis and sensory evaluation analysis were applied. Results: the activities of beef enzymatic
protein changed in various ways among different treatment of heating methods, mainly including degradation, decomposition
and polymerization reactions. But the Maillard reaction was not significant. The beef flavor substances were distributed
between 1000 D and 4999 D, mainly in the range of 3000—4999 D. Conclusion: The beef flavor substances in the range of
3000—4999D were not significant in the roasted flavor, but showed good beef flavor and strong taste.

Key words: beef, heating method, reactivity, flavor

CLC Number:

TS255.36

WU Xiao1，KONG Ling-hui1， YU Li-mei 2. Different Heating Methods for the Reactivity between Beef Enzymatic Protein and Glucose[J]. FOOD SCIENCE, 2013, 34(9): 33-36.

References

参考文献

[1]. Schreier, p.&Winterhalter p., eds(1993). Progess in flavor precursor studies. Allured publishing, Weston. USA.

[2]. MOTTRAM D S. Thermally Generated Flavours[M]. Washington DC: American Chemical Society,1995:105-126

[3]. Etievant. P. X. (1996). Artifacts and contaminants in the analysis of food flavor. CRC Crit. Rev . Food Sci . Nutr., 36, 733 - 745.

[4]. Reineccius, G. (1993). Biases in analytical flavor profiles introduced by isolation method. In Flavor Measurement, eds. C. T. Ho and C. H. Manley. Marcel Dekker, New York , pp. 61-76.

[5]. Grosch, W. (1993). Detection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci . Technol ., 4, 68 - 73.

[6]. Kerscher, R. & Grosch, W. (1997). Comparative evalution of potent odorants of boiled beef by aroma extract dilution and concentration analysis. Zeitschrft fur lebensmitte, 204, 3-6

[7]. Guth, H. & Grosch, W. (1995).Development of the 12-Methyltridecanal concentration in beef on the age of the animal. Z. Lebensm, unters. Forsch, 201, 25-26.

[8]. Macleod, G.& Ames, J.M. (1986). 2-methyl-3(methylthio)furan: a meaty character impact aroma compound identified from cooked beef. Chem. Ind. London, 175-176.

[9]. Gasser, U. & Grosch, W.(1988). Identification of volatile flavor compounds with high aroma values from cooked beef. Z. Lebensm. Unters, Forsch, 186, 489-494.

[10]. Fors, S.(1981). Sensory Properties of volatile Maillard Reaction Products and Related Compounds (SIK Service Series No.71). Swedish Institute for Food Research. Coteborg, Sweden.

[11]. Hartman, G.J. Jin, Q.Z., Collins, G.J., Lee, K.N., Ho, C.T. and Chang, S.S. (1983), Nitrogen-containing heteracyclic compounds identified in the volatile flavor constitutes of roast beef. [J] J. Agric. Food Chem. 31, 1030-1033

[12]. Elmore, J.S., Mottram, D.S., Enser, M.B. & Wood, J.D. (1997). Novel thiazoles and 3-thiazolines in cooked beef aroma. J. Agric. Food Chem. 45, 3603-3607

[13]. Farmer, L.J. & Mottram, D.S. (1994). Lipid-Maillard interactions in the formation of volatile aroma compounds. In Trends in Flavour Research, eds Maarse H. & Vander D.G. Elsevier, Amsterdam, pp. 313-326

[14]. Wilson, R.A., Massinan, C.J., Katz, I. & Sanderson, A. (1973). Isolation and identification of some sulfur chemicals present in pressure-cooked beef. J. Agric. Food Chem. 21, 873-876

[15]. Min, D.B., Ina, K., Peters, R.J. & Chang, S.S. (1979). Preliminary identification of volatile flavour compounds in the neutral fraction of roasted beef. Journal of Food Science. 44, 639-642

[16]. Grosch, W. Detection of potent odoracnts in food by aroma extract dilution analysis. Trends Food Sci. Technol, 1993, 4, 68-73

[17]. Varavinit, S. Shobsngob, S. Bhidyachakorawat, M. & Suphantharika, M. (2000). Production of Meat-like flavour, Science Asia. 26; 219-224

[18]. Macleod, G., & Seyyedain-Ardebili, M. (1981). Natural and simulated meat flavors (with particular reference to beef). CRC Critical Reviews in Food Science and Nutrition, 14, 309-437

[19]. Aaslyng, M.D., Elmore, J.S., & Mottram, D.S. (1988). Comparison of the aroma Characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy. Journal of Agricultural and Food Chemistry 46, 5225-5231

[20]. Baek, H. H., Kim, C.J., Ahn, B.H., Nam, H.S., & Cadwallader, K.R. (2001). Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. Journal of Agricultural and Food Chemistry, 49, 790-793