Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef

Abstract

No relationship between sensory thresholds of panelists for creatine and their ability to detect differences in flavor intensity of beef prepared in a consumer type microwave oven (12OV; 55 0 watts) and a conventional oven was found. The flavor of beef cooked in an institutional type microwave oven (220V; 1050 watts) was rated more intense than conventionally cooked beef. However, the flavor of beef prepared in a consumer type microwave oven (115V; 500 watts) was evaluated as less intense than conventionally cooked beef. The creatinine content of microwave cooked roasts was greater than conventionally prepared roasts. Correlation between flavor intensity and creatinine content was statistically significant in only one part of this research.

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

“…Changes in moisture (%), creatine and creatinine content (mg/ 100 g muscle; fresh matter basis), and creatinine/creatine ratio of herring fillet during drying 1970). Snider and Baldwin (1981) also reported a significant (p < 0.05) positive correlation between flavor intensity and creatinine content of the cooked beef. On the other hand, addition of WSE of dried herring fillet to JNS significantly (p < 0.05) resulted in the highest enhancement of flavor characters such as thickness, mouthfulness and continuity of the JNS, whereas no significant (p > 0.05) changes were observed in saltiness and umami.…”

“…Creatine and creatinine have been reported as taste active components in many foods such as beef (Snider and Baldwin, 1981;Schlichtherle-Cerny and Grosch, 1998;Cambero et al, 2000), lamb and pork (Macy et al, 1970), Vietnamese fish sauce (Park et al, 2002) and dried skipjack (Fuke and Konosu, 1991). In a previous study, we found that creatine and creatinine enhanced the characteristic flavor of thickness, mouthfulness and continuity when added to the Japanese noodle soup (Shah et al, 2010).…”

“…A correlation between creatinine content and the flavor of cooked meat have been established by some authors (Macy et al, 1970;Snider and Baldwin, 1981). It has been reported that cooking brought about a decrease in the amounts of creatine and an increase of creatinine, presumably due to the heat-induced conversion of creatine to creatinine (Harris et al, 1997;Purchas et al, 2004).…”

“…In a previous study, we found that creatine and creatinine enhanced the characteristic flavor of thickness, mouthfulness and continuity when added to the Japanese noodle soup (Shah et al, 2010). Moreover, the addition of creatine to broths has been strongly recommended because of its contribution to the full flavor of meat extracts (Cambero et al, 2000;Schlichtherle-Cerny and Grosch, 1998).A correlation between creatinine content and the flavor of cooked meat have been established by some authors (Macy et al, 1970;Snider and Baldwin, 1981). It has been reported that cooking brought about a decrease in the amounts of creatine and an increase of creatinine, presumably due to the heat-induced conversion of creatine to creatinine (Harris et al, 1997;Purchas et al, 2004).…”

Determinación de compuestos bioquímicos para el control de calidad en la elaboración de jamón cocido y jamón curado

“…In fact, a correlation between the Cn/Cr ratio and the heat treatment was established in cooked ham samples concluding that this ratio could be used as a rapid and non-destructive indicator for the effectiveness of the heat treatment in cooked ham processes (Mora, Sentandreu & Toldrá, 2008a). Some authors reported the sensory properties of creatine and creatinine Snider & Baldwin, 1981), recommending the addition of creatine to broth because of the contribution of this compound to the full flavour of meat extracts (Schlichtherle-Cerny & Grosch, 1998).…”