The Aroma of Canned Beef: Processing and Formulation Aspects

Persson, Tyko; Sydow, Erik von

doi:10.1111/j.1365-2621.1974.tb02906.x

Cited by 25 publications

(8 citation statements)

References 10 publications

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“…Literature data for odor thresholds are included in Table . The selection of compounds for Table III has been made from the odor point of view. Thus, the odor threshold data and the results from the investigation on canned beef (Persson and von Sydow, 1973von Sydow, , 1974aPers-son et al, 1973a,b) were used when selecting the compounds. This does not mean that all compounds are of importance for the odor, only that they are of a potential interest.…”

Section: Resultsmentioning

confidence: 99%

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Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Qvist¹,

Sydow²

1974

J. Agric. Food Chem.

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Model samples containing soy, casein, or fish protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated and with or without fat and starch added, was investigated. Over 150 compounds were identified representing aliphatic hydrocarbons, alcohols, aldehydes, ketones and furan derivatives, and sulfur-containing compounds. The absolute concentrations in the headspace gas were determined for about 80 com-pounds judged to be of at least potential interest from the aroma point of view. On heating, the concentrations of volatiles generally increase and new compounds are detected. Of particular importance for the aroma of all heated samples is the presence of branched chain aldehydes and sulfur compounds. Moreover, straight chain aldehydes and furans are important in the soy protein samples and hydrogen sulfide in the fish protein sample.For economical and nutritional reasons it is sometimes desirable to replace a conventional protein such as meat with less expensive but still nutritious unconventional protein materials, such as soy, rapeseed, fish, and single cell proteins. In processed protein foods the protein part acts as one of several precursors for compounds responsible for different sensory properties, such as color, taste, and aroma.Thus a change of the protein part is likely to cause changes in one or more of the sensory properties. There is very little to be found in the literature concerning aroma properties of protein concentrates or isolates from various sources.However, the sources themselves and products made using these raw materials are more often treated in the literature. This is particularly true with soybeans and food products made from soybean, such as soy sauce, miso, etc.

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Section: Resultsmentioning

confidence: 99%

“…This investigation deals with the aroma properties of heat treated protein food models containing different amounts of unconventional proteins and it is directly linked to another investigation on canned beef (Persson and von Sydow, 1973von Sydow, , 1974aPersson et al, 1973a,b).…”

mentioning

confidence: 99%

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Qvist¹,

Sydow²

1974

J. Agric. Food Chem.

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“…Sensory scores for appearance of the product had declined slowly from 7.6 to 6.2 based on 8 point hedonic scale in 90 days of storage. Similarly Persson and Sydow (1974) reported that the appearance of canned beef became lighter in color and more reddish during storage. Significant and gradual decline of flavor scores from 7.3 to 6.1 during storage was observed.…”

Section: Quality Changes During Storagementioning

confidence: 95%

Quality and shelf life of buffalo meat blocks processed in retort pouches

et al. 2013

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The shelf life of buffalo meat blocks processed in 3-ply retort pouches at F o 012.13 in a stock sterilizer were evaluated at 15 days interval for physico-chemical, microbiological and sensory attributes for a period of 3 months. The pH of the product was 6.28 at 0 day and a gradual decline was noticed during storage. Texture of the product as indicated by shear force values had decreased slowly. The residual nitrite content had significantly declined from 82.67 ppm at 0 day to 45.00 ppm on 90th day of storage. The TBARS values were 0.24 and 0.67 mg malonaldehyde/ kg, respectively at 0 day and 90 days of storage. Tyrosine value had significantly increased from 0.37 mg/100 g at 0 day to 0.58 mg/100 g during storage. Free aminoacid content increased gradually from an initial level of 124.32 to 217.51 at 90 th day of storage. The SDS-PAGE hydrolysis pattern showed barely discernible 205 KDa protein and presence of subfragments in the molecular range of 63 KDa to 29 KDa protein. The sensory studies indicated that the products were well acceptable up to a period of 90 days. As the storage period increased pH, reidual nitrite, sensory attributes declined significantly and TBARS value, tyrosine value and free aminoacid content significantly increased. Mesophillic aerobes and anerobes were found to be absent. The shelf life study indicated that the products were well acceptable up to a period of 90 days based on the assessment of physico-chemical, microbiological and sensory attributes.

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“…The amount of volatile compounds giving aroma increases as heating temperature rises (Beltz et al 2004). Persson and Sydow (1974) reported that the meaty aroma was stronger in 121°C-heated beef than 115°C-heated beef. The results in this study indicate that generation of retort beef aroma is influenced by heating temperature and is enhanced at higher temperatures.…”

Section: Resultsmentioning

confidence: 99%

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

Migita

Iiduka

Tsukamoto

et al. 2017

Animal Science Journal

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The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121°C. An untrained panel evaluated both uncured corned beef and canned yamato-ni beef and found that they had an aroma that was significantly (P < 0.01) similar to the odor of 121°C-heated beef than 100°C-heated beef. The panel also noted that the aroma of 121°C-heated beef tended to be (P < 0.1) preferable than that of 100°C-heated beef. These results suggest that retort beef aroma is one constituent of palatability in canned beef. GC-MS (gas chromatography-mass spectrometry) analysis of the volatile fraction obtained from 100°C- and 121°C-heated beef showed that the amounts of pyrazine, 2-methylpyrazine and diacetyl were higher in the 121°C-heated beef than in the 100°C-heated beef. GC-sniffing revealed that the odor quality of pyrazines was similar to that of retort beef aroma. Therefore, pyrazines were suggested to be a candidate responsible for the retort beef aroma. Analysis of commercial uncured corned beef and cured corned beef confirmed the presence of pyrazine, 2-methylpyrazine and 2,6-dimethylpyrazine.

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The Aroma of Canned Beef: Processing and Formulation Aspects

Cited by 25 publications

References 10 publications

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Quality and shelf life of buffalo meat blocks processed in retort pouches

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

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