The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Abstract

Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products

“…Accordingly, the formation of alpha dicarbonyl products, which are maillard reaction products, can be expected more. Therefore, the curing method may have caused the formation of GO and MGO in pastırma (Li et al, 2021).…”

Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation

“…The volume of media on each microplate well (Sartedt) was 200 μl and the volume of cell suspension 20 μl. Conditions tested were grouped into three stages of dry‐cured sausages processing, fermentative ( a w 0.97, salt 3%, pH 4.5), drying ( a w 0.93, salt 4%, pH 5) and final ( a w 0.87, salt 5%, pH 5.5) (Baldini et al, 2000; Corral et al, 2017; Li et al, 2021). The basal medium GPY was adjusted to the different stress conditions as above.…”

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

“…It might be due to the fact that although dry-aged meat contained a higher abundance of flavor precursors, the flavor volatiles might not be adequately generated during the cooking process to influence flavor perception. Previous studies found that the volatile generation from Maillard reaction is not only dependent on the concentration of the substrates but also on the environmental condition such as pH, water activity, and temperature [68,69]. Reports had also indicated that consumers rated higher for the flavor attribute when the pork product had a higher pH (>5.8) and was cooked to a lower degree of doneness [54,55], providing flavor descriptors such as sweet and less acidic [70], potentially due to greater volatile generation in the product.…”

“…It was suggested that lower pH increases the presence of protonated amino groups, decreasing the reactivity during Maillard reaction and therefore influencing the final volatile concentration [71]. Additionally, the lower pH condition was also reported to decrease the presence of pyrazines, thiazoles, and furans volatiles, which have been known to contribute to the meaty and roasted flavors [14,69,72,73] often associated with dry-aged products. Similarly, changes in the water activity and cooking temperature have also been suggested to alter the rate and type of Maillard reaction in the product [71,74], impeding the volatile production during the cooking process.…”