Flavour Quality and Stability of an Encapsulated Meat-Like Process Flavouring Prepared from Soybean Based Acid Hydrolyzed Protein

Abstract

The main objective of this study was to produce meat-like process flavouring by using a model mixture based on acid hydrolyzed soybean protein (a-HVP) in addition to xylose, thiamine, cysteine and taurine. Glutamic was the major amino acid in a-HVP followed by aspartic, glycine and alanine. The meat-like process flavour was encapsulated in gum Arabic and stored at room temperature for 6 months. The changes in quality and flavour stability were followed during storage. The results revealed that the roasty and savoury notes were increased whereas chickeny, beefy and grilled meat notes showed significant (P< 0.05) decrease during storage. The gas chromatography-mass spectrometry (GC-MS) analysis showed that 2-methyl-3-furanthiol, the main contributor to beefy note, was the major identified compound in the fresh sample. It showed remarkable decrease after storage for 6 months. The pyrazines and thiazoles showed an opposite trend. A quite agreement was found between the results of the odour profile analysis and those of GC-MS analysis. The results of the present study give important information to the flavourists who are working in field of process flavours, especially meat-like process flavour.

Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

“…; Fadel et al . ). The results were reported as relative abundance expressed as total area counts (AU × 10 3 ).…”

“…Volatile compounds in pork balangu were identified by comparing their mass spectra with those in the National Institute of Standards and Technology mass spectral library and/or by calculation of the retention indices relative to a series of n-alkanes (C5-C19; Sigma-Aldrich, Gillingham-Dorset, UK) and matching them with standard compounds and data reported in the literature (Liu et al 2013;Fadel et al 2015). The results were reported as relative abundance expressed as total area counts (AU × 10 3 ).…”

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

“…It was described to have cooked rise meat aroma note and considered as the impact compound of process flavourings prepared from enzymatic hydrolyzed beef protein, [18] hydrolyzed soybean protein [24,[32][33][34] with cysteine, thiamine, and taurine. Mercaptoketones that produce important meat-like volatiles can be prepared by the reaction of dicarbonyls, 2, 3-butandione (3) and 2, 3-pentandione (9) (sugar degradation products) with hydrogen sulfide (Strecker degradation products of cysteine).…”

Effect of Whole Cottonseed or Protected Fat Dietary Additives on Carcass Characteristics and Meat Quality of Beef Cattle: A review

“…Factors that affect meat flavor can be divided into two categories: (a) the water-soluble compounds (thiamine, glycogen, nucleotides, sugars, amino acids, amines), and (b) the lipid fraction (Fadel et al, 2015). The main chemical reactions that occur during the process of cooking of meat are the Maillard reaction (between sugars and amino acids) and the thiamine and lipid degradation reactions.…”