Flavor of Meat and Meat Products

Shahidi, Fereidoon

doi:10.1007/978-1-4615-2177-8

Cited by 74 publications

(7 citation statements)

References 253 publications

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“…However, except nonanal, the concentrations of other aldehydes were the lowest in RTR, despite no significant difference among the other three cooked samples. The first 4 aldehydes mentioned above were generated from Strecker degradation or Maillard reaction, and other aldehydes were generated from lipid oxidation (Shahidi, 1998;Yang et al, 2017). Therefore, the roasting process in our study resulted in the most intense Maillard reaction and generated a higher level of specific aldehydes.…”

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 70%

“…The odorants' compositions among BTR, STR and MTR were similar, but their concentrations differed for specific compounds. Despite the number of hydrocarbons accounted for 30% of the total number of volatile compounds (Table 2), most of their thresholds are normally high (Shahidi, 1998), so they might not make a great contribution to the overall fish aroma.…”

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 99%

“…Although TMA was often regarded as "off-note and fishy" for fish aroma (Shahidi, 1998), it should be considered as an essential important compound that contributes to the aroma of delicious prawn meat (Mall & Schieberle, 2017).…”

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 99%

“…Similarly, among all 15 ketones in cooked samples, RTR had the significantly highest concentrations (p<0.05) of 2 furanones, 4 hydroxyketones and 1 lactone, which were products of the Maillard reaction. Other ketones were almost generated from lipid oxidation (Shahidi, 1998;Yang et al, 2017), so the concentration of these ketones (methyl ketones,2,3-pentanedione and 3,5-octadienone) showed different patterns. Diones have been reported to be generated by lipid oxidation and further involved in the Strecker degradation and Maillard reaction to form heterocyclic compounds, such as pyrazines and thiazoles (Parker, Elmore, & Methven, 2015), so 2,3-pentanedione may be generated and participated in other chemical reactions during the roasted process leading to the decrease of its concentration in RTR.…”

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 99%

See 3 more Smart Citations

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

et al. 2022

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Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 70%

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 99%

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 99%

Section: Orthonasal Volatile Compounds Of Cooked T Rubripesmentioning

confidence: 99%

See 2 more Smart Citations

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

et al. 2022

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“…These include: carnitine, lysine, carnosine, methionine, creatinine, methylhistidine, cysteine, isoleucine, cystine, leucine, glucose-6-phosphate, glutamic acid, glutamine, nicotinamide adenine dinucleotide (NAD), glutathione, ornithine, glycerophosphoethanolamine, glycine, phenylalanine, glycoproteins, phosphoethanolamine, histidine, phosphoserine, hydroxyproline, fructose, hypoxanthine, fructose-6-phosphate, inosine-5-monophosphate, proline, nucleotides, purine nucleotides, purine nucleosides, ribose, ribose-5-phosphate, serine, methylhistidine, taurine, tyrosine, threonine, isoleucine. Each of these substances has a certain influence on the variety of flavour characteristics [19].…”

Section: Introductionmentioning

confidence: 99%

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

Ivankin

Вострикова

Krasulya

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide.

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Savory Flavors

Cerny¹

2007

Handbook of Meat, Poultry and Seafood Quality

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Flavor of Meat and Meat Products

Cited by 74 publications

References 253 publications

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

Savory Flavors

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