Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations

Abstract

Presented investigations included the assessment of the sorption of selected flavouring agents on blood plasma preparations. The following aromatizing spices were used : marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Thresholds of recognition of the spices mentioned above were determined at the temperatures of 10,20 and 40 "C. For different quantities of protein a definite influence of temperature was determined. Similarly the quantity of protein exerted influence upon the intensity of the sorption of the odour of spices.The analysis of the results obtained in the investigations allows an interpretation of the character of binding between the flavouring agents and the protein preparations. It turned out that this process is the resultant of chemisorption and physical sorption.The consequence of the application of protein preparations in meat products processing may be the change of sensory properties of the produced meat products [ 1-41.It is known that the blood plasma became very popular protein preparation used for meat products preparation [5-61. As indicated earlier [7], the odour was found the most critical characteristic affecting the consumer quality of the plasma preparations.In the commercial practice, the herb spices are used in the modification of odour, since due to their intensive aroma they damp the undesirable odours of other components [8-lo]. To determine the required quantity of the particular spice it is necessary to know its odour intensity and the degree of absorption of the flavourings by other food components.This work was devoted to solve such problems. The aim of the investigations was to determine the influence of such selected factors as the type of preparation, its concentration and its temperature upon the sorption value of selected flavouring agents. ExperimentalFresh liquid blood plasma as well as drum-dried and spray-dried preparations were used as water solutions containing 0-5 per cent of protein. The freeze-dried preparations were not investigated here, since their characteristics were only slightly different from the spray-dried ones.The following spices were used: marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Values of recognition thresholds of odour compounds in water solutions of protein preparations were determined at the following temperatures: