Influence Of Dna On Volatile Generation From Maillard Reaction Of Cysteine And Ribose

Chen, Yong; Chin, Chee Kok; Ho, Chi‐Tang

doi:10.1007/978-1-4419-9090-7_25

Cited by 2 publications

(2 citation statements)

References 22 publications

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“…The methyl branched alcohols 2-furanmethanol, 3-thiophenemethanol are probably derived from the Strecker degradation of amino acids (Elmore et al, 2004). Although Watanabe et al (2015) and Chen et al (2004) reported that thermal degradation from RNA and ATP generates furfural whereas 2-furanmethanol derived from thermal degradation of deoxyribose from DNA. The increases in furfural and the relatively consistent quantity of 2-furanmethanol during aging probably linked to the more stability of DNA than RNA and ATP.…”

Section: Resultsmentioning

confidence: 99%

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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

Yang¹,

Dashdorj²,

Hwang³

2019

Food Sci Anim Resour

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The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [ m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30 min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. Degradation of Troponin-T were accelerated by ES and degraded little faster in BF muscle than LL. Level of free amino acid content of stimulated and aged muscles was significantly (p<0.05) greater than control for both muscles. Totally 63 volatile compounds were identified by using SPME-GC. The ES treatment significantly (p<0.05) affected the level of 20 volatile compounds of LL as well 15 volatiles in BF muscle along with total amounts of ketones, sulfur containing, pyrazines and furans. Low voltage ES could be applied to reduce the aging time and improve volatile flavor development by increasing important desirable volatile compounds such as 2-methylpyrazine, 2,5-dimethylpyrazines and 2-acetylthiazole etc. due to released free amino acids from protein degradation.

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Section: Resultsmentioning

confidence: 99%

“…Thus, ES may speed up muscle pH fall and depletes muscle energy reserves. By changing concentrations of precursors such as reducing sugars, nucleotides and amino acids would be expected to influence eventual flavor (Chen et al, 2004; Watanabe et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

Yang¹,

Dashdorj²,

Hwang³

2019

Food Sci Anim Resour

View full text Add to dashboard Cite

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Maillard Reaction

2010

Comprehensive Organic Name Reactions and Reagents

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Maillard reported the coloring reaction between reducing sugars and amino groups and initially realized the importance of this reaction in various fields. Depending on the source of reducing sugars and amino compounds, the products formed show different colors and flavors. This reaction involves three stages and final product of the reaction is the browning, fluorescence and cross‐linking of protein. The product of this reaction is known as Maillard reaction product (MRP) or melanoidins. Several factors have been discussed that affect the extent of this reaction. This reaction has important application in sitology.

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Influence Of Dna On Volatile Generation From Maillard Reaction Of Cysteine And Ribose

Cited by 2 publications

References 22 publications

Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

Maillard Reaction

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