By F. Shahidi (auth.), Fereidoon Shahidi (eds.)
Flavour is a vital sensory element of the final acceptability of meat items. no matter if we settle for or reject a meals relies totally on its flavour. either fascinating and bad flavour results are reflected. additionally, threshold values of alternative flavour-active compounds have a major impact at the cumulative sensory homes of all meals. Meat from assorted species constitutes an enormous resource of protein for many humans. even supposing uncooked meat has little flavour and just a blood-like flavor, it's a wealthy reservoir of non-volatile compounds with taste-tactile homes in addition to flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids effect the flavor of meat from diversified species. additionally, mode of warmth processing and the character of additions used can have a profound impact at the flavour of ready meats. This ebook stories the newest developments in meat flavour study. Following a quick assessment, chapters 2 to five speak about flavours from various species of meat, particularly pork, red meat, fowl and mutton. In chapters 6 to twelve the position of meat materials and processing on flavour are defined. the ultimate component of the ebook (chapters thirteen to fifteen) summarizes analytical methodologies for assessing the flavor caliber of meats. I desire to thank the entire authors for his or her cooperative efforts and com mendable contributions that have made this e-book possible.
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Additional resources for Flavor of Meat and Meat Products
Volatile compounds formed from thermal interaction of 2,4decadienal with cysteine and glutathione. J. Agric. , 37, 1016-1020. , Chien, M. - T. (1988). Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione in water. J. Agric. , 36, 992-996. -T. -C. OH and M. 1 Introduction Due to its excellent nutritional value and unique sensory properties, meat has always contributed an important part of our diet. There has been much research aimed at understanding the chemistry associated with meat flavour.
Unters. , 152, 193-201. , Hruza, A. H. (1976). Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef. In Phenolic, Sulfur and Nitrogen Compounds in Food Flavors, eds. G. Charalambous and I. Katz. Amer. Chem. , Washington DC, pp. 133-145. , Mihara, S. and Shibamoto, T. (1980). Compounds produced by the reaction of 2-hydroxy-3-methyl-2-cyclopenten-l-one with ammonia and hydrogen sulfide. J. Agric. , 28, 39-43. , Okitani, A. and Kato, H. (1988). Components contributing to the improvement of meat taste during storage.
The primary meaty aroma compounds in beef and chicken have been identified as 2-methyl-3-furanthiol and bis-(2-methyl-3-furyl)disulphide (Gasser and Grosch, 1988, 1990). 4 Mechanism for the formation of thiazoles from thiamine. Liardon, 1985). 08 mg/l00 g) (Belitz and Grosch, 1987), the presence of 2-methyl-3-furanthiol and bis-(2-methyl-3-furyl)disulphide in cooked pork flavour is expected. 4 Polysulphides in roasted pork Two polysulphides, 3-methyl-2,4,5-trithiahexane and 4,6-dimethyl-2,3,5,7tetrathiaoctane were reported in the head-space aroma components of roasted pork (Dubs and Joho, 1978; Dubs and Stussi, 1978).