Optimization of the cooking methods of stir‐fried beef by instrumental analysis

Duan, Wen; Wang, Linhan; Zhang, Yuyu; Huang, Yan; Xiao, Junfei; Pu, Dandan

doi:10.1111/jfpp.14425

Cited by 6 publications

(8 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results showed that spices were beneficial for the release of flavor amino acids and increased its equivalent umami concentration (EUC). The EUC (154.5 gMSG/100 g) of fried beef packaged with spices was significantly higher than that of normal packaged fried beef (124.3 gMSG/100 g) [6]. Spices had a strong flavor enhancement effect, which was closely related to the flavor components in the spices.…”

Section: Introductionmentioning

confidence: 88%

Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

et al. 2020

Self Cite

View full text Add to dashboard Cite

High-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentration (EUC) and taste activity value (TAV) of the analyzed samples were calculated. The results showed that the content of total free amino acids ranged from 0.57 to 46.67 g/kg in 20 pungent spices. The content of total free amino acids in horseradish was the highest. The content of total 5′-nucleotides ranged from 0.80 to 4.30 g/kg, and chive contains the highest 5′-nucleotide content. Inosine 5′-monophosphate was detected in all 20 pungent spices. The content of total organic acids ranged from 9.37 to 339.58 g/kg. The total organic acids content of fieldmint was the highest (339.58 g/kg). Oxalic acid was detected in 18 pungent spices, except white pepper and chilli. The EUC of fieldmint (37.1 g MSG/100 g) was the highest in all 20 pungent spices, followed with peppermint (24.5 g MSG/100 g), and horseradish (18.4 g MSG/100 g). The TAVs of malic acid, lactic acid and 5′-AMP were higher than 1 in more than 10 spices. Lactic acid were higher than 1 in 13 spices, implying these compounds contributed greater to the flavor of pungent spices. The results of this work will provide references for the application value of pungent spices.

show abstract

Section: Introductionmentioning

confidence: 88%

Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…They found that the spice contributed greatly to flavor development. The content of glutamic acid and aspartic acid in stir-fried beef between spice-added and nonspiced groups was very significant (Duan, Wang, et al, 2020).…”

mentioning

confidence: 89%

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Duan

Huang

Xiao

et al. 2020

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high‐performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5′‐nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category.

show abstract

“…The application of heat treatment during the preparation of meat is aimed at improving its sensory properties (Hassoun, Aït‐Kaddour, et al., 2020). However, applying inappropriate heat treatments to meat products could lead to undesirable sensory and chemical changes due to the loss of amino acids or the synthesis of toxic compounds, or compounds that employ negative effects on meat color, flavor, or texture (Duan et al., 2020; Hassoun, Aït‐Kaddour, et al., 2020; Hassoun, Ojha, et al., 2020; Trevisan et al., 2016).…”

Section: Meat Cookingmentioning

confidence: 99%

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

show abstract

Optimization of the cooking methods of stir‐fried beef by instrumental analysis

Cited by 6 publications

References 35 publications

Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Contact Info

Product

Resources

About