Formation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2,3-butanedione

Ho, Chi Tang; Hartman, Guy J.

doi:10.1021/jf00112a046

Cited by 26 publications

(14 citation statements)

References 12 publications

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“…Out of the aldehydes identified, four were formed via the Strecker degradation of amino acids, as a part of Maillard reaction, including acetaldehydes, 2‐methylpropanal, 2‐ and 3‐methylbutanal (Ho et al . ). Our results showed that higher amounts of acetaldehyde and 2‐methylbutanal were observed in the cooked LD muscle as measured at both 7 and 28 days post mortem.…”

Section: Resultsmentioning

confidence: 97%

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Park

Dashdorj

et al. 2013

Animal Science Journal

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The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi (LD) and Semitendinosus (ST) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and Warner-Bratzler shear force (WBSF) values for the ST were higher than the LD muscle regardless of ageing period (P < 0.05). The LD muscle had higher intramuscular fat (IMF) (P < 0.05). Ageing for 28 days decreased WBSF values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the LD muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the LD muscle, whereas there was decreased flavor score of ST muscle (P < 0.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.

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Section: Resultsmentioning

confidence: 97%

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Park

Dashdorj

et al. 2013

Animal Science Journal

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“…Of the non-pyrazine nitrogen-containing volatiles, an oxazole, two pyridines, three pyrroles, and indoline were identified. The formation of the trimethyloxazole could have originated from the cyclization of the Schiff base moiety before hydrolysis (Ho and Hartman, 1982). Of the two pyridines identified, 2-acetylpyridine has been known to exhibit the flavor of stale popcorn and methylpyridine has been known to have an objectionable odor (Shibamoto, 1989).…”

Section: Ecompoundmentioning

confidence: 99%

Isolation and identification of the volatile components of an extruded autolyzed yeast extract

Izzo¹,

Ho²

1991

J. Agric. Food Chem.

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The volatiles generated from an extruded autolyzed yeast extract (AYE) were isolated and analyzed by GC and GC-MS. The volatile profile of the extruded AYE was compared with that of the unextruded ingredient. It was found that the same volatiles were formed in both cases and that the only difference was in the amounts formed. In both systems a total of 9 sulfur-bearing volatiles, 5 volatiles characteristic of sugar degradation, and 39 nitrogen-containing heterocyclics were identified. The overall profile was dominated by alkylpyrazines, and extrusion was found to enhance the formation of pyrazines considerably.

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“…Six out of 17 aldehydes were significantly affected by the cooking treatment (p<0.05). Amongst, 2methyl butanal and 3 methyl butanal are the Strecker degradation (a part of Maillard re action) products of leucine and isoleucine, respectively [37]. The amounts of these two compounds were higher in the SV+TCtreated samples compared to those treated with SV+OV (p<0.05) whereas, they were not detectable in the 1) IM, identification method: The compounds were identified by either mass spectra (MS) from library or authentic standards (STD).…”

Section: Effects Of Ageing and Cooking Treatment On Volatile Flavor Cmentioning

confidence: 99%

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

Jwa

Kim

et al. 2020

Asian-Australas J Anim Sci

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Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins.Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties.Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores.Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

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Formation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2,3-butanedione

Cited by 26 publications

References 12 publications

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Isolation and identification of the volatile components of an extruded autolyzed yeast extract

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

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