Sugar‐amino Acid Interaction in the Diffusate of Water Extract of Beef and Model Systems

Abstract

SUMMARY Diffusates of water extract of beef and model systems containing amino acids or sugars, or both, in approximately the same concentrations as in beef diffusate were heated at 125°C for up to 60 min. Quantitative analyses of amino acids and sugars were performed. A brothy odor developed on boiling the diffusate (30 min of heating), but there were minor changes in amino acid concentrations except for arginine. After pyrolysis (45 min of heating), roast aroma and brown color developed and there was 40‐60% loss of most amino acids. Glucose and fructose concentrations were only slightly affected during boiling, but ribose decreased about 25%. On pyrolysis, sugars completely disappeared. Amino acids heated alone decreased in concentration about 25% and sugars heated alone decreased approximately 20 to 55% on pyrolysis. A sugaramino acid mixture simulating beef diffusate suffered greater losses in concentrations Of amino acids on pyrolysis than did the diffusate. No pattern of changes in amino acid or sugar Concentrations was detected to account for the aroma of roast meat on pyrolysis. In beef diffusate, sugars appear to be limiting and a portion of the amino acids remains after pyrolysis. When excess sugar is added, free amino acids disappear completely and the ratio of the amount of glucose disappearing to amino N disappearing levels off at about 4: 1.

Maillard reactions and meat flavour development

“…Macy et aZ. (1964a,b) extended these studies of the diffusates of beef, pork and lamb and demonstrated that amino acids, sugars, sugar phosphates, nucleotides and nucleosides all decreased in concentration during heating at 100°C for 1 h. Wasserman and Spinelli (1970) confirmed these results after heating beef diffusates in water at 125°C for 1 h. Wasserman (1979) also concluded that Maillard browning was important for the formation of desirable meat-flavoured compounds.…”

Flavor of Meat and Meat Products

“…Macy et aZ. (1964a,b) extended these studies of the diffusates of beef, pork and lamb and demonstrated that amino acids, sugars, sugar phosphates, nucleotides and nucleosides all decreased in concentration during heating at 100°C for 1 h. Wasserman and Spinelli (1970) confirmed these results after heating beef diffusates in water at 125°C for 1 h. also concluded that Maillard browning was important for the formation of desirable meat-flavoured compounds.…”

Non-enzymatic browning of foods

“…Because of the volume of precooked or convenience fast food meat dishes and dinners, the need to control this off-flavour has been highlighted [31]. Anti-oxidation properties of non-enzymatic browning products were first described in overcooked meat and the participation of beef diffusates in browning have been demonstrated [32,33]. Temperature is a critical factor and must be about lOO°C (212°F) to produce inhibitory effects with temperatures of the order of 70°C (160°F) actually accelerating warmed-over flavour [34].…”