Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Abstract

BACKGROUND The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic ‘savoury, roasted‐meat and fruity sweet’ aroma as a result of the formation of thermally induced sulfur‐containing volatiles such as 2‐furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION The heat‐treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.

Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

“…The presence of 2-hexanol has previously been described in the volatile composition of, for instance, yak meat [43] and rainbow trout [42], and the odor descriptors are in the areas of green and pungent [33,42]. ACP treatment of pork meatballs also resulted in an increased headspace concentration of a few esters such as hexyl acetate [33], which has a fruity, green odor and has previously been detected in unsmoked bacon [44] and unheated yeast-fermented pork hydrolysate, being one of the main metabolites of the fermentation of the corresponding alcohol [45]. Generally, a larger increase in headspace concentration of volatiles was seen with increasing treatment time for DBD ACP with Ar-gas performed on pork meatballs [33].…”

Structural characterization of a new amino acid derivatives, Maillard Reaction product of red ginseng and potential protective activity against cisplatin-evoked intestinal injury

“…2B). The combination of 13 C-NMR (Supplementary Fig. 1) and HMBC showed eighteen carbons, and the speci c signal attribution was shown in Fig.…”

“…Maillard reaction (MR), also called non-enzymatic browning reaction, the main reaction in food processing and storage (Li and Liu, 2022), an important ingredient in the food industry due to its changes in colour, aroma and nutritive value of Maillard reaction products (MRPs) (Nooshkam et al, 2019a). MR are a series of sequential and complex reactions starting with the condensation of carbonyl compounds (usually reducing sugars) and amino compounds such as proteins, peptides, and amino acids (Silvan et al, 2006).…”

Development of an enzymatic cascade to systematically utilize lignocellulosic monosaccharide

“…The process and economic efficiency of chemical transformation and microbial fermentation depends heavily on the pretreatment and hydrolysis of lignocellulose resources 7,8 . Though glucose can be fermented by most microbes, the study on fermentation of non‐glucose sugars, such as xylose and l ‐arabinose has been challenging, and increasingly focused on by academia and industry to make the biorefinery process more economically feasible 9‐11 . For example, the oleaginous yeast Rhodosporidium toruloides IFO0880 was employed to grow on both xylose and glucose to produce d ‐arabitol with a yield of 33% 12 .…”

“…7,8 Though glucose can be fermented by most microbes, the study on fermentation of non-glucose sugars, such as xylose and L-arabinose has been challenging, and increasingly focused on by academia and industry to make the biorefinery process more economically feasible. [9][10][11] For example, the oleaginous yeast Rhodosporidium toruloides IFO0880 was employed to grow on both xylose and glucose to produce D-arabitol with a yield of 33%. 12 D-Arabitol is a widely used rare sugar that serves as a low-calorie sweetener, pharmaceutical intermediate, and fine chemical.…”