Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

Abstract

In an attempt to determine the most important free amino acids (FAAs) in the development of the flavour of beef broths, the amino acid compositions of beef broths prepared at different temperatures and cooking times, with flavours of different intensities, were studied. From our data, broths obtained at temperatures above 75 7C and cooking times longer than 120 min had significantly lower levels of most of the FAAs studied (P~0.05). Statistical analysis of the sensorial and analytical data (principal component analysis, chi-square analysis) permitted the different FAAs to be grouped in relation to the flavour. There was a significant association between elevated levels of glutamic acid, asparagine (P~0.01), lysine and methionine (P~0.05) and the development of beef broth flavour. However, this was inversely related to levels of cysteine, proline, serine, M-histadine, tyrosine, valine, arginine and aspartic acid whereas reduced levels of balanine, asparagine, tyrosine, threonine, methionine, cysteine, leucine, isoleucine, tryptophan, glutamic acid, histidine, lysine and phenylalanine were associated with sapid properties not characteristic of beef broths (astringent, warmed-over flavours). A significant correlation (P~0.01) between sensory evaluation and carnosine and anserine levels was also observed.

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

“…Gravy consists of fat and water, including water-soluble compounds. Even though volatile compounds are important for the flavor of gravies, several studies have documented the very important role of small water-soluble compounds such as free amino acids, small peptides, nucleotides, small organic acids, and salts in the flavor of broth (Cambero et al, 2000a(Cambero et al, , 2000bCambero et al, 1992;Pereira-Lima et al, 2000;Schlichterle-Cerny & Grosch, 1998). It is well documented in model systems that free fatty acids reduce bitter taste (Koriyama et al, 2002;Metcalf & Vickers, 2002).…”

Imidazole Dipeptides in Meat from Different Animal Species and Effect of Cooking Method on their Contents in Beef and Turkey Meat

“…It was not possible to determine the extent to which the reductions on cooking were due to losses in cooking juices or to changes in the compounds. Pereira-Lima et al (2000) studied the effect of heating conditions on the presence of carnosine and anserine in beef broths and found a significant correlation between carnosine and anserine levels and heating temperature and time. They suggest that cooking temperature is more important than heating time in determining the concentrations of these dipeptides.…”

Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

“…Other more recent studies (25,26) have reported on the chemical and sensory changes of meat flavor after cooking, but it is difficult to attribute these studies to the field of MG, as these cooking practices are commonly applied at industrial level and are well known topics in food science.…”