Decomposition kinetics of umami component during meat cooking

Ishiwatari, Naomi; Fukuoka, Mika; Hamada‐Sato, Naoko; Sakai, Noboru

doi:10.1016/j.jfoodeng.2013.05.040

Cited by 30 publications

(37 citation statements)

References 24 publications

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“…Amino acids usually have characteristic taste, such as sweet, sour, or bitter. The improvement of taste of foods is related to the increase in the amount of free amino acids (Ishiwatari et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…The taste active components including free amino acid, nucleotides, and peptides have been considered important contributor to the taste of muscle foods (Sasaki et al, 2007). Although thermal processing on tasterelated components of porcine muscle (Sasaki et al, 2007), beef muscle (Ishiwatari et al, 2013), crab (Chen and Zhang, 2007), and squid (Rosas-Romero et al, 2010) were widely reported, the influence of thermal processing on taste of shrimp is still unclear.…”

Section: Shrimp (Metapenaeus Ensis) Is An Important Fisheries Speciesmentioning

confidence: 99%

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Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (<i>Metapenaeus ensis</i>)

Chen

Cao

et al. 2016

FSTR

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This study was performed to clarify the relationship between internal temperature and quality of steamed shrimps. Shrimps were steamed to different internal endpoint temperature (75℃，80℃，85℃，90℃，95℃) and evaluated in terms of cooking loss, color, texture and taste active compounds. Results showed that the texture and taste active compounds of steamed shrimps were largely affected by steaming cooking. Cooking loss increased with increasing of internal temperature. Steaming caused lighter muscle and yellow shell of shrimp compared with raw shrimps, and no significant differences in color were observed amongst shrimps with different internal temperature.The hardness and shear force of cooked shrimps increased with increasing temperature in initial stage, followed by a sight reduction when the internal temperature exceeding 85℃. The amount of umami amino acids, sweet amino acids and total free amino acids decreasing with increasing temperature. In addition, it was smaller in the amount of total nucleotides in meat of cooked shrimps than that of raw shrimps, but the amounts of both AMP (5'-adenosine monophosphate) and IMP (inosine monophosphate) in meat of cooked shrimps were almost same, irrespective of internal temperature.

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Section: Resultsmentioning

confidence: 99%

Section: Shrimp (Metapenaeus Ensis) Is An Important Fisheries Speciesmentioning

confidence: 99%

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (<i>Metapenaeus ensis</i>)

Chen

Cao

et al. 2016

FSTR

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show abstract

“…This relationship is widely applied in meat quality prediction. Ishiwatari et al (2013) predicted the umami decomposition residues in beef during cooking. Bolumar et al (2012) modelled the effect of temperature on the formation of free radicals during high pressure processing.…”

Section: Resultsmentioning

confidence: 99%

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Kaczmarek¹,

Cegielska‐Radziejewska²,

Szablewski³

et al. 2015

Czech J. Food Sci.

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Kaczmarek A., Cegielska-Radziejewska R., Szablewski T., Zabielski J. (2015): TBARS and microbial growth predicative models of pork sausage stored at different temperatures. Czech J. Food Sci., 33: 320-325.Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage were developed based on Arrhenius equation. The regression coefficients (R 2 > 0.86) indicated the acceptability of the zero-order reaction and Arrhenius model for predicting TBARS changes. The activation energy (E a ) of TBARS was 109 kJ/mol and the corresponding rate constant (k 0 ) was 2.6979 × 10 18 . External model validation was performed for the sausage stored at 12°C. A high correlation between the observed and modelled TBARS values as well as low RMSE level were obtained. The Baranyi model was fitted to the growth curves. The polynomial model predicted more accurately the influence of temperature on the growth rate, reaching the high adjusted determination coefficient (0.98). Therefore, the established models could effectively predict TBARS content and TVC growth in the emulsified pork sausages.

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“…IMP is a principal nucleotide in postmortem muscle and postmortem changes improve the taste and flavor of meat (Maga JA 1983;Ishiwatari et al 2013). In our results, the initial IMP concentration was as low as 28.98 mg% compared to those reported in fresh meat, however, there was no significant change during storage (Table 5).…”

Section: Nucleotide Contentsmentioning

confidence: 99%

“…In our results, the initial IMP concentration was as low as 28.98 mg% compared to those reported in fresh meat, however, there was no significant change during storage (Table 5). Ishiwatari et al (2013) Table 5. Changes in nucleotides contents (mg%) of fat-free sausage containing chicken breast and egg white during 4 weeks of storage that IMP was decomposed during the sausage manufacturing process in the presence of heat.…”

Section: Nucleotide Contentsmentioning

confidence: 99%

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

Lee¹,

Jo²,

Nam³

et al. 2016

The Korean Journal of Food And Nutrition

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We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

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Decomposition kinetics of umami component during meat cooking

Cited by 30 publications

References 24 publications

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (<i>Metapenaeus ensis</i>)

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (<i>Metapenaeus ensis</i>)

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

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