Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Mora, Leticia; Sentandreu, Miguel Ángel

doi:10.1021/jf801953t

Cited by 26 publications

(11 citation statements)

References 25 publications

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Section: Resultssupporting

confidence: 93%

“…A positive correlation (y = 0.021x + 0.044; R 2 = 0.564) was found between the creatinine/creatine ratio and drying time. Our results agree with those reported by Mora et al (2008b) who established a correlation between the creatinine/creatine ratio and the heat treatment of ham. Effect of pH, temperature and drying time on the conversion of creatine into creatinine In general, creatine conversion into creatinine depends on pH, temperature and time.…”

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confidence: 93%

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Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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This study was conducted to investigate the effect of drying time on creatine/creatinine ratios, and subsequently taste of herring fillet. Creatine and creatinine contents were quantified during drying of herring fillet by hydrophilic interaction liquid chromatography (HILIC) and their effect on sensory perception was determined. Results showed that creatine content decreased significantly (p < 0.05), while creatinine content increased during the drying period. Creatinine/creatine ratio of herring fillet increased significantly (p < 0.05) up to the eighth day of drying and plateaued out thereafter. Sensory evaluation revealed that addition of a mixture of creatine and creatinine (at the ratio between 95:5 and 75:25) to the Japanese noodle soup resulted in optimum flavor enhancement of soup characteristics such as thickness, mouthfulness and continuity. These results suggest that for dried herring fillet, optimum creatinine/creatine ratios are reached after 10 days of drying.Keywords: herring, seafood processing, creatine, creatinine, taste, sensory evaluation *To whom correspondence should be addressed. E-mail: azad_shh@yahoo.com † Present address: School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh IntroductionDried herring (Clupea pallasii) fillet (migaki nishin in Japanese) is highly appreciated as an ingredient in savory dishes due to its flavor enhancing properties. In particular, addition of dried herring fillet to noodle soup enhances flavor characters, such as thickness, mouthfulness, and continuity. These flavor characters are often called kokumi in Japanese. In Japan, processing of herring fillets are usually carried out by drying under controlled conditions. Processors usually sell their products after 10 days of drying. It is thought that this is the period required for herring fillet to obtain its unique taste and flavor. Although, its primary purpose is preservation, drying gives the product a characteristic taste and flavor (Shah et al., 2009a).During the processing of dried herring fillet, a large number of biochemical reactions occur, some of which lead to improved quality and taste. Dried herring fillet contains a large number of compounds of interest including creatine and creatinine. Creatine ( Fig. 1) and its phosphorylated derivative phosphocreatine are key components of the energy delivery process in several tissues. Moreover, creatine plays a vital role in the energy metabolism of skeletal muscle, providing the necessary energy for vigorous muscle contraction (Wyss and Kaddurah-Daouk, 2000). In contrast, in the muscle tissue, creatine is converted into creatinine (Fig. 1) non-enzymatically by intramolecular dehydration. This nonenzymatic conversion takes place easily under heating conditions such as meat cooking (del Campo et al., 1998) and heat increases the reaction rate (Wyss and Kaddurah-Daouk, Materials Herring (Clupea pallasii), captured at the coast of Kamchatka Peninsula, Russia, in October 2009 was obtained from a fishery processing c...

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Section: Resultssupporting

confidence: 93%

supporting

confidence: 93%

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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“…Processing has significant effects on creatine. Mora et al (2008b) reported that creatine continuously decreased during cooking. At high pH, creatine efflorescence could be formed on the surface of sausage (Kroeckel, 2004).…”

Section: Creatinementioning

confidence: 99%

Bioactive Compounds in Meat and their Functions

Vongsawasdi

Noomhorm

2014

Functional Foods and Dietary Supplements

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“…Some authors have reported that increasing temperatures throughout the process of dry-curing leads to enhanced proteolytic activity, producing softer and defective textures (Rico, Toldrá & Flores, 1990;Arnau, Guerrero & Gou, 1997). No information about creatine and creatinine changes at different temperatures during dry-cured ham processing has been reported, whereas important changes in these compounds have been observed during processing of cooked ham (Mora et al, 2008a). Table 2 shows no significant differences (p < 0.001) in creatine and creatinine amounts between different time and temperature conditions in 11 months dry-cured hams, confirming that no further changes can be expected in dry-curing.…”

Section: Daysmentioning

confidence: 99%

“…In fact, a correlation between the Cn/Cr ratio and the heat treatment was established in cooked ham samples concluding that this ratio could be used as a rapid and non-destructive indicator for the effectiveness of the heat treatment in cooked ham processes (Mora, Sentandreu & Toldrá, 2008a). Some authors reported the sensory properties of creatine and creatinine Snider & Baldwin, 1981), recommending the addition of creatine to broth because of the contribution of this compound to the full flavour of meat extracts (Schlichtherle-Cerny & Grosch, 1998).…”

Section: Introductionmentioning

confidence: 99%

Determinación de compuestos bioquímicos para el control de calidad en la elaboración de jamón cocido y jamón curado

Soler¹

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Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Cited by 26 publications

References 25 publications

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Bioactive Compounds in Meat and their Functions

Determinación de compuestos bioquímicos para el control de calidad en la elaboración de jamón cocido y jamón curado

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