Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

Madruga, Marta Suely; Elmore, J. Stephen; Oruña-Concha, Marı́a José; Balagiannis, Dimitrios P.; Mottram, Donald S.

doi:10.1016/j.foodchem.2010.04.004

Cited by 129 publications

(102 citation statements)

References 28 publications

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“…[2,10,31] The decreases in IMP, GMP, and Hx could result from both their migration from the meat into the broth and the thermal degradation of IMP to inosine during stewing. [32] The decrease in the IMP in the chicken meat during stewing were consistent with results in goat meat after cooking [33] and was accompanied by a remarkable increase in the IMP content in the chicken broth. [7] Rotola-Pukkila et al [11] have reported that IMP in pork meat remained constant after cooking at 80°C for 120 min.…”

Section: Changes In Faa Content With Different Stewing Timessupporting

confidence: 79%

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Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

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Section: Changes In Faa Content With Different Stewing Timessupporting

confidence: 79%

“…[33,36] The TAV of IMP was greater than 1 in both the raw and stewed meat samples (1, 2, and 3 h; Table 2). IMP was the most important flavor-providing 5′-nucleotide in meat and is known to impart a pleasant taste and contribute to the umami taste.…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 96%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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“…An increase in WSN was observed when the temperature was increased. The composition of NPN in the crucian carp soup was the nitrogen of free amino acids, nucleotides, and peptides, which can directly contribute to the formation of flavour or as flavour precursors (Madruga et al 2010). In the present study, the content of NPN in soups also increased with the increase of cooking temperature.…”

Section: Sds-pagesupporting

confidence: 60%

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang

Yanjia

et al. 2011

J Food Sci Technol

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Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100°C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85°C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85°C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85°C sample. In conclusion, a cooking temperature of 85°C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

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“…Meat quality is the conjunct of acceptable sensory characteristics that are defined by product colour, tenderness, juiciness, flavour and aroma (Renerre 1981;Madruga et al 2010). The instrumental measurements in the present study indicated no difference in tenderness of LT steaks from the four Canadian beef quality grades at 6 to 8 d postmortem and after an additional 14-d aging.…”

Section: Discussionmentioning

confidence: 48%

Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

2016

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Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.

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Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

Cited by 129 publications

References 28 publications

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

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