Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Self Cite

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.

Section: Sensory Evaluation By Electronic Tongue Systemsupporting

confidence: 60%

Section: Sensory Evaluation By Electronic Tongue Systemmentioning

confidence: 99%

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Bakhsh

Lee

et al. 2021

Self Cite

“…The results showed that the flavor of SH had the best umami taste at 6 h and 8 h during autolysis (Table 4), but some panelists taste a fishy smell in SH with autolysis at 8 h during sensory evaluation. Generally, FAAs and nucleotide-flavor compounds are key umami molecules in foods, which had the ability to improve the flavor of the sample [30][31][32]. There are umami, sourness, sweetness, saltiness, and bitterness taste in AAs, which contribute to increasing the flavor in food [33].…”

Section: Change Regularity Of Taste In Sh During Autolysismentioning

confidence: 99%

“…The umami taste can be improved by the synergistic effect of IMP and FSAAs (e.g., alanine, serine, and glycine) [30,37]. Compared with a single compound, The synergistic effect of some AAs and GMP, adenosine diphosphate (ADP), and AMP express greater umami taste [32]. At 6 h, the FBAAs and HxR were not further increased, but the FSAAs were increased.…”

Section: Change Regularity Of Taste In Sh During Autolysismentioning

confidence: 99%

Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

Zhao

Gao

et al. 2021

This study evaluated the food safety and proximate composition of shrimp head (SH). Potentially toxic elements in SH were below European Union legislation limits. SH had a high content of tasting amino acids (sweet and umami amino acids was 57%) and a high content of functional amino acids (essential amino acids was 37%). Moreover, the changes of flavor and key umami molecules in SH were studied by sensory evaluation, electronic tongue, electronic nose, automated amino acid analyzer, and high performance liquid chromatography (HPLC). The results showed that the significant difference of flavor in SH happened during autolysis. SH with autolysis had the best umami taste at 6 h, which may result from the synergistic work of free amino acids and nucleotide related compounds. Additionally, the performance of endogenous proteases in SH was investigated to efficiently analyze autolysis. The optimum pH and temperature of endogenous proteases in SH were 7.5 and 50 °C, respectively. The autolysis of SH depends on two endogenous proteases (~50 kDa and ~75 kDa). These results suggest that the formation of flavor in SH during autolysis can be controlled, which could provide guidance for SH recycle. SH could consider as one of the food materials for producing condiments.

“…smoked chicken [8], and fried chicken nuggets [9]. However, there are some obvious limitations when evaluating the flavor of meat products using HS-SPME/GC-MS. Di Rosa et al [10] reported that HS-SPME/GC-MS could not finely distinguish the flavor profile among different meat products.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Zhang

Chen

et al. 2021

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.