Maillard reactions and meat flavour development

Bailey, Milton E.

doi:10.1007/978-1-4615-2177-8_9

Cited by 26 publications

(24 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the addition of more than 1.25% did not further increase the values of the secondary products. The Maillard reaction involves the reaction of aldehydes with amines, and through numerous reactions, dark pigments (melanoidins) are formed (Bailey, 1998). Therefore, the addition of protein isolate would increase the concentration of the reactant, especially the amine compounds, resulting in more melanoidins, and more intense brownish red colour.…”

Section: Resultsmentioning

confidence: 99%

Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics

Subagio

Morita

2008

FSTR

View full text Add to dashboard Cite

Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seeds could improve the baking properties of the cake. The volume development and specific volume of the cake with 1% protein isolate were 206.0%, and 2.63 ml/g, whereas those of the control were 160.3% and 2.17 ml/g. Isolate additions of up to 1% softened the cake, as indicated by decreases in texture values, i.e., 184, 112, 100 and 89 g of force for the control, 0.5, 0.75 and 1.0% protein isolate, respectively. However, when more than 1% protein isolate was added, the cake quality tended to decrease compared with that at 1%. Moreover, the more protein isolate was added, the more vivid the colour and the lower the staling rate. Therefore, the protein isolate from hyacinth beans merits further assessment as a practical food additive.Keywords: cake improver, hyacinth bean, protein isolate IntroductionIndonesia is rich in non-oilseed legumes, such as hyacinth bean (Lablab. purpureus (L.) Sweet), which is commonly planted in marginal land with less of attention. According to Stephens (1994), hyacinth bean has many local names, such as lablab, bonavist, Chinese flowering, Egyptian, Pharao, shink, wild field, and Indian bean. In Indonesia, the local name of this bean is koro komak. It is generally considered to have originated in Southeast Asia. However, some authorities place its origin in Africa, where it has been known since the eighth century. Presently, it is widely cultivated throughout the tropics and subtropics. According to Indonesian farmers, productivity of hyacinth beans plant on dry land can reach to 1000 -1200 kg of dry seeds/ha. Unfortunately, no data is available for the total production of the seeds in Indonesia. In some hyacinth bean-producing areas, the young pods are boiled separately as a vegetable, or together with corn as an soup. The dry seeds are cooked together with rice after soaking water for one night to supply protein. The seeds are also *To whom correspondence should be addressed. E-mail: subagio@ftp.unej.ac.id used as raw materials of tempeh, an traditional Indonesian fermented food usually made from soybeans.Previous study (Subagio, 2006) has reported that hyacinth bean seeds have a moderate protein content (17.1 ± 1.5%), and low concentration of HCN (1.1 ± 0.1 mg/100 g). However, before the seeds can be used as food, treatment is needed to reduce their anti-nutritional components, such as trypsin inhibitor (0.15 ± 0.02 TIU/mg) and phytate (18.9 ± 0.2 mg/g). Using an isoelectric method followed by washing with ethanol, protein isolate produced from the seeds had light colour, neutral odour, high protein content (89.78 ± 0.82 %), and low ash (2.97 ± 0.36 %). The protein isolate had also good functional properties such as solubility, foaming capacity, and emulsifying activity. However, the yield was low (7.38 ± 0.2 g per 100 g of the seeds) (Subagio, 2006).Cake is a food system that requires go...

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics

Subagio

Morita

2008

FSTR

View full text Add to dashboard Cite

show abstract

“…The breed of chicken significantly influenced the content of all ATP breakdown products in the DFDS samples. It has been well documented that the nucleotides content in muscles varied with the species, breed, age, and sex (Bailey, 1983). KNC showed higher content of AMP, IMP, and inosine in the DFDS samples than CB (P＜0.05).…”

Section: Nucleotide Content In Dfds Samplesmentioning

confidence: 91%

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

et al. 2015

View full text Add to dashboard Cite

The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (Woorimatdag TM , KNC) and commercial broilers (CB) available at retail. The betaine, carnitine, histidine dipeptide, creatine, nucleotide, free amino acid content, and fatty acid composition were analyzed in six DFDS samples from each breed. Histidine dipeptides were not detected in any DFDS samples. DFDS made with KNC had significantly higher betaine, carnitine, inosine-5′ -monophosphate, inosine, and cysteine content compared to that prepared from CB. Furthermore, lipid layer separated from soup made with KNC showed a significantly higher linoleic, α-linolenic, arachidonic, and docosahexaenoic acid content, and lower saturated fatty acid content. In addition, DFDS from CB possessed a higher valine, isoleucine, leucine, phenyalanine, methionine, creatine, and hypoxanthine content than that from KNC. Our findings suggest that DFDS from KNC was qualitatively superior due to enhanced nutritional and taste-related factors compared to that made with CB.

show abstract

“…Initial IMP levels were 4.4 mol g -1 , which agrees with other studies on chicken breast (Kavitha & Modi, 2007), although Cheng et al (2002) found higher levels. Large variations in nucleotide content in muscles have been found not only due to age, sex, breed, and species (Bailey, 1983, cited by Kavitha & Modi, 2007) but also between muscles of the same specie (Ellis,, Broadhurst, Clarke, & Goodacre, 2005). High levels of Ino and low of Hx were found on day 0.…”

Section: Destructive Analysesmentioning

confidence: 99%

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Grau

Sanchez

Girón

et al. 2011

Food Research International

100

View full text Add to dashboard Cite

A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14 days using a camera, spectral filter (400-1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (x w ), water activity (a w ), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K 1 values) and mesophilic bacteria (cfu g -1 ) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K 1 and T-VBN indexes.

show abstract

Maillard reactions and meat flavour development

Cited by 26 publications

References 59 publications

Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics

Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Contact Info

Product

Resources

About