Evaluation of taste compounds of stewed beef juice

Schlichtherle‐Cerny, Hedwig; Grosch, Werner

doi:10.1007/s002170050347

Cited by 123 publications

(115 citation statements)

References 1 publication

Supporting

Mentioning

108

Contrasting

Order By: Relevance

“…Creatine and creatinine have been reported as taste active components in many foods such as beef (Snider and Baldwin, 1981;Schlichtherle-Cerny and Grosch, 1998;Cambero et al, 2000), lamb and pork (Macy et al, 1970), Vietnamese fish sauce (Park et al, 2002) and dried skipjack (Fuke and Konosu, 1991). In a previous study, we found that creatine and creatinine enhanced the characteristic flavor of thickness, mouthfulness and continuity when added to the Japanese noodle soup (Shah et al, 2010).…”

Section: Introductionmentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

“…In a previous study, we found that creatine and creatinine enhanced the characteristic flavor of thickness, mouthfulness and continuity when added to the Japanese noodle soup (Shah et al, 2010). Moreover, the addition of creatine to broths has been strongly recommended because of its contribution to the full flavor of meat extracts (Cambero et al, 2000;Schlichtherle-Cerny and Grosch, 1998).A correlation between creatinine content and the flavor of cooked meat have been established by some authors (Macy et al, 1970;Snider and Baldwin, 1981). It has been reported that cooking brought about a decrease in the amounts of creatine and an increase of creatinine, presumably due to the heat-induced conversion of creatine to creatinine (Harris et al, 1997;Purchas et al, 2004).…”

mentioning

confidence: 99%

See 2 more Smart Citations

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

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

View full text Add to dashboard Cite

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...

show abstract

Section: Introductionmentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

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

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

View full text Add to dashboard Cite

show abstract

“…[28][29][30] The taste threshold value (mg/100 ml) and taste of free amino acids in water were preformed according to revious studies. [31] The compounds with TAV greater than 1 were considered as 'active' in food taste.…”

Section: Tavmentioning

confidence: 99%

Evaluation of non-volatile taste components in commercial soy sauces

Kong

Zhang

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes. ARTICLE HISTORY

show abstract

“…The "koku" enhancing potential of nicotinamide Although glycerol and creatine are currently recognized as "koku" enhancers of many foods (Gawel et al, 2007;Fuke and Konosu., 1991;Park et al, 2002;Schlichtherle-Cerny and Grosch, 1998;Shah et al, 2010), the "koku" enhancing activity of nicotinamide has not been reported to date. Therefore, the "koku" enhancing effect of nicotinamide was evaluated in "Shiokara", which is a dish in Japanese cuisine made from squid, consisting of small pieces of squid meat in a brown viscous paste comprising the animal's heavily salted, fermented viscera.…”

mentioning

confidence: 99%

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

Shibata

Onodera

Kumagai

et al. 2014

FSTR

View full text Add to dashboard Cite

The potential of supercritical carbon dioxide (SC-CO 2 ) extraction of "koku" enhancing compounds from dried herring fillet ("Migaki-nishin" in Japanese) and sturgeon liver was explored. "Koku" enhancing compounds from a water-soluble extract and a mixed water miscible SC-CO 2 extract were isolated and evaluated for their effects on sensory perception. Results showed that only select compounds were found in the mixed water miscible SC-CO 2 extract compared to the complicated composition of the water-soluble extract. A notable feature was that the mixed water miscible SC-CO 2 extract contained "koku" enhancing compounds, e.g., nicotinamide, glycerol and creatine. This study revealed for the first time that these compounds were extracted by SC-CO 2 extraction and that nicotinamide enhances "koku". We also extracted "koku" enhancing compounds from sturgeon liver using the SC-CO 2 extraction technique. Instrumental analysis revealed that the sturgeon liver contained relatively large amounts of nicotinamide and glycerol. Thus, it is suggested that this technique might be applicable to the extraction of select compounds from fish and fishery by-products.Keywords: "koku", supercritical carbon dioxide (SC-CO 2 ), nicotinamide, glycerol, creatine, sensory evaluation IntroductionDried herring (Clupea pallasii) fillet, called "Migaki-nishin" in Japanese, is a traditional popular food item in Japan due to its remarkable flavor-enhancing properties. It is widely used as an ingredient in savory dishes, including noodles. In particular, the addition of dried herring fillet to noodle soup enhances flavor characteristics such as mouthfulness and continuity. The flavor characteristic that encompasses the sensation of mouthfulness and taste continuity is known as "koku" in Japanese. It has been reported that the addition of a dialyzed water-soluble fraction (MW 1000 _ 5000 Da) of "Migaki-nishin" to Japanese noodle soup enhanced "koku" (Shah et al., 2010). Furthermore, it was reported that pyrazines and some peptides, generated together in certain foods during the process of boiling or aging for extended periods, M. Shibata et al. 1200 form "koku" (Ogasawara, 2003). It is also known that some γ-glutamyl peptides such as glutathione enhance "koku" (Ueda et al., 1997;Kawajiri, 1999;Dunkel et al., 2007;Toelstede et al., 2009).The flavor of fish and shellfish principally originates from extractive components (Konosu and Yamaguchi, 1982). In general, most flavor components of foods are water-soluble, and include nucleotides, amino acids, peptides, organic acids and bases, and inorganic ions. Conventionally, flavor components from foods are recovered by the water extraction method. However, this method has a number of drawbacks, such as low selectivity, high energy costs, and the possible loss of volatile compounds during water removal. On the other hand, the high solubility and mass transfer rate makes extraction with a supercritical fluid very attractive.Additionally, supercritical fluid extraction has better transport properties t...

show abstract

Evaluation of taste compounds of stewed beef juice

Cited by 123 publications

References 1 publication

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

Evaluation of non-volatile taste components in commercial soy sauces

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

Contact Info

Product

Resources

About