Flavour development during beef stock reduction

Snitkjær, Pia; Frøst, Michael; Skibsted, Leif H.; Risbo, Jens

doi:10.1016/j.foodchem.2010.03.025

Cited by 14 publications

(10 citation statements)

References 10 publications

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“…Volatiles are by nature lost due to evaporation, but their volatility as compared to the rate of water evaporation is important to their progression in concentration during reduction as previously studied (Snitkjaer et al, 2010). Furthermore chemical reactions during the heating process can be assumed to give rise to a constant formation and breakdown of compounds.…”

Section: Choosing An Appropriate Wine For Cooking Purposesmentioning

confidence: 99%

“…The decrease in smaller alcohols can be explained by their relative high volatility causing a high rate of evaporation, which is higher than the rate of water evaporation. The increase in larger alcohols can be explained by a lower volatility causing a lower rate of evaporation as compared to the evaporation of water (Snitkjaer et al, 2010).…”

Section: Choosing An Appropriate Wine For Cooking Purposesmentioning

confidence: 99%

“…The aldehydes all increase in concentration during reduction and some are detected in the reduced wine samples only. The aldehydes are likely to be formed by oxidation of alcohols in the initial cooking phase where oxygen is still present (Snitkjaer et al, 2010). The furan(one)s and the three sulphur compounds (VC25, VC27, VC53) all increase during reduction of the wines.…”

Section: Choosing An Appropriate Wine For Cooking Purposesmentioning

confidence: 99%

“…Flavour development during stock reduction without wine was previously studied by Snitkjaer, Frøst, Skibsted, and Risbo (2010). The present study seeks a scientific insight in how both the qualities of the wine used for reduction and the reduction procedure (reducing wine separately versus together with the stock) affects the flavour of the stock.…”

Section: Introductionmentioning

confidence: 98%

See 3 more Smart Citations

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Snitkjær¹,

Risbo²,

Skibsted³

et al. 2011

Food Chemistry

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Section: Choosing An Appropriate Wine For Cooking Purposesmentioning

confidence: 99%

Section: Choosing An Appropriate Wine For Cooking Purposesmentioning

confidence: 99%

Section: Choosing An Appropriate Wine For Cooking Purposesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Snitkjær¹,

Risbo²,

Skibsted³

et al. 2011

Food Chemistry

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“…Studies have also evaluated how heat exposure to meat proteins influences the functionality of these, whereas studies on bone‐derived protein stocks are sparse . Taste, flavor, aroma, and color are obviously important attributes of bone‐derived protein stocks . However, their rheological properties are also crucial, as this will be decisive for the textural and rheological attributes of the final food product where the protein stocks are included as ingredient.…”

Section: Introductionmentioning

confidence: 99%

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Poulsen

Clausen²,

Gregersen

et al. 2019

Magnetic Reson in Chemistry

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Bone‐derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone‐derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat‐induced changes in rheological properties of bone‐derived beef stocks can be ascribed to changes in intrinsic water–protein interactions and water attributes as a result of heat‐induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.

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Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies

et al. 2017

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Flavour development during beef stock reduction

Cited by 14 publications

References 10 publications

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies

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