Physical properties and volatile compounds of beef flavors produced by direct extrusion

Abstract

Beef flavors were formed by mixing amino acid, sugar, and wheat flour via the efficient and continuous direct extrusion process. The effect of the extrusion temperature of zone 1, at 80, 100 and 120°C, on the color, solubility, and sensory properties of the beef flavors obtained was investigated. Acceptability of extruded beef flavors, both in powder and liquid forms, was tested compared to the control, which was a commercial beef flavor prepared by the traditional method (boiling and reflux). Volatile compounds of the extruded product and the control were determined by GC-MS, with the solid-phase microextraction method (SPME). The bulk density of the extruded products was significantly higher than the control, but they all showed the same percentage of solubility. Methanethiol, the key component contributing to stewed beef and ground beef, as well as 2-furancarboxaldehyde, 3-(methylthiol)-propanal, 2-[(methylthio) methyl]-furan, was detected in beef flavors both from extrusion and the control. Extrusion at higher temperatures, 100 and 120°C, indicated a more brownish color and obtained higher sensory scores in terms of odor, taste, and overall acceptance than samples extruded at 80°C and the control. Thus, there is a potential to use extrusion to replace traditional methods of production of beef flavors.

Production of process flavorings from methionine, thiamine with d‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles

“…Sakunwaropat et al. (2019) identified 13 volatile compounds from the extruded process flavorings from mixing amino acid with reducing sugar and wheat flour as a carrier. They also found methanethiol as a key component contributing to stewed beef and ground beef, as well as 2‐furancarboxaldehyde, 3‐(methylthiol)‐propanal, 2‐ (methylthiol) methyl‐furan in the products.…”

“…Methanethiol compound could be generated from Maillard reaction of methionine with monosaccharides and present powerful onion cabbage odor at odor threshold of 0.02 to 4 ppb in water (Buettner & Schieberle, 2001). Sakunwaropat et al (2019) identified 13 volatile compounds from the extruded process flavorings from mixing amino acid with reducing sugar and wheat flour as a carrier. They also found methanethiol as a key component contributing to stewed beef and ground beef, as well as 2-furancarboxaldehyde, 3-(methylthiol)propanal, 2-(methylthiol) methyl-furan in the products.…”

“…Using dextrose as a reducing sugar could generate less Maillard reaction products compared to the use of d-xylose during the extrusion at 50-80°C. Sakunwaropat et al (2019) reported that the L* value of beef process flavoring decreased from 31.48 to 19.63 when the temperature of the extruder barrel increased from 80 to 120°C. Using high temperature led to the product with darker color might be because of the Maillard reaction that occurred during the extrusion.…”

“…There are very few reports on the manufacturing of process flavorings by extrusion (Ho & Riha, 2005; Yaylayan et al., 1992). Recently, we have reported the use of direct extrusion to produce process flavorings from mixing amino acid with reducing sugar and wheat flour as a carrier (Sakunwaropat et al., 2019). Physical properties and the volatile profile of the extruded processing flavorings were analyzed.…”

“…Physical properties and the volatile profile of the extruded processing flavorings were analyzed. Methanethiol, which exhibited stewed beef and ground beef odor in commercial beef flavor (Moon et al., 2006), was detected in the extruded process flavorings (Sakunwaropat et al., 2019). However, the volatile compounds might be derived from the reaction amino acid in the wheat starch.…”