Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids

Abstract

This paper compares the volatile constituents of model systems containing the important meat aroma precursors cysteine and ribose, with and without either methyl linoleate, an n-6 fatty acid, or methyl alpha-linolenate, an n-3 acid, both of which are present in meat. Many of the volatile compounds formed from the reaction between cysteine and ribose were not formed, or formed in lower amounts, when lipid was present. This may be due to the reaction between hydrogen sulfide, formed from the breakdown of cysteine, and lipid degradation products. In addition, cysteine and ribose modified lipid oxidation pathways, so that alcohols and alkylfurans were formed rather than saturated and unsaturated aldehydes. Several volatile compounds, which have been found at elevated levels in cooked meat from animals fed supplements high in n-3 acids, were formed when methyl alpha-linolenate reacted with cysteine and ribose. The possible effects of increasing the n-3 content of meat upon flavor formation during cooking are discussed.

Volatile compounds in meat and meat products

“…Interactions between Maillard reaction products and lipids have been extensively studied in model systems (Elmore et al, 2002;Pan et al, 2011). These investigations included analyses of the course of cysteine and ribose interactions with various types of fat.…”

“…thiophenes and furans. Due to their high reactivity, they increase the levels of fatty acids degradation products, of n-6 and n-9 families, which in turn affects the final flavor of heat-treated meat products (Elmore et al, 2002). During the heating of cysteine, ribose and lecithin, changes were observed in the volatile compounds formed, i.e.…”

“…Free amino acids, particularly the sulfuric ones like cysteine and methionine, are the basic substrates in Maillard reactions and Strecker's degradation reaction (Majcher & Jeleń, 2007). Interactions of sugars with sulfuric amino acids result in the formation of many key volatile compounds with characteristics meaty flavor notes (Elmore et al, 2002). In turn, interactions of sulfur-free amino acids with sugars lead to the formation of nitrogen compounds like, e.g.…”

Inclusion of sunflower seed and wheat dried distillers’ grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles

“…Differences in off-flavour intensity ratings may be associated with lower proportions of n-3 PUFA in LT when feeding DDGS. Overall, PUFA have been related to off flavours in beef, but these are typically associated with the oxidation products of n-3 PUFA because they have more Mapiye, Aalhus, Turner, Vahmani, Baron, McAllister, Block, Uttaro and Dugan double bonds and are more readily oxidised compared with n-6 and n-9 PUFA (Elmore et al, 2002). It should be noted, however, that absolute changes in sensory attributes were small (<1 panel unit) and would not likely be detectable by the untrained consumer.…”

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

“…Changes to the firmness of intramuscular fat can then affect meat tenderness (Wood, 1990). In fact, Elmore et al (2002) and Miller (2001) indicated there is a desire to increase the PUFA in meat for human health benefits. However, when PUFA are too abundant, the oxidation developed can result in a shorter shelf life and negative flavors or off-flavors in cooked meat.…”