Beef broth flavour: Relation of components with the flavour developed at different cooking temperatures

Journal of the Science of Food and Agriculture

Volumn 80, Issue 10, 2000, Pages 1519-1528

  Cambero, M Isabel ^a   Pereira Lima, Claudia I ^a,b   Ordoñez, Juan A ^a   García De Fernando, Gonzalo D ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b PECUÁRIA E ABASTECIMENTO   (Brazil)

Author keywords

Beef; Broth; Composition; Flavour; Nitrogen compounds

Indexed keywords

ADENOSINE PHOSPHATE; BEEF; BROTH; COOKING; CREATININE; FLAVOR; GUANOSINE PHOSPHATE; INOSINE PHOSPHATE; MOLECULAR WEIGHT; NITROGEN; REGRESSION ANALYSIS; TEMPERATURE;

EID: 0033908039     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200008)80:10<1519::AID-JSFA674>3.0.CO;2-R     Document Type: Article

References (67)

1. Gasser U and Grosch W, Identification of volatile flavour compounds with high aroma values from cooked beef. Z Lebensm Untersuch Forsch 186:489-494 (1988).
2. Farmer LJ and Patterson RLS, Compounds contributing to meat flavor. Food Chem 40:201-205 (1991).
3. Cerny C and Grosch W, Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Z Lebensm Untersuch Forsch 194:322-325 (1992).
4. Cerny C and Grosch W, Quantification of character-impact odor compounds of roasted beef. Z Lebensm Untersuch Forsch 196:417-422 (1993).
5. Madruga MS and Mottram DS, The effect of pH on the formation of Maillard-derived aroma volatiles using a cooked meat system. J Sci Food Agric 68:305-310 (1995).
6. Yamasaki Y and Maekawa K, A peptide with delicious taste. Agric Biol Chem 42:1761-1780 (1978).
7. Yamasaki Y and Maekawa K, Synthesis of a peptide with delicious taste. Agric Biol Chem 44:93-97 (1980).
8. Spanier AM and Edwards JV, Chromatographic isolation of presumptive peptide flavor principles from red meat. J Liquid Chromatogr 10:2745-2758 (1987).
9. Nishimura T, Rhue MR, Okitani A and Kato H, Components contributing to the improvement of meat taste during storage. Agric Biol Chem 52:2323-2330 (1988).
10. Spanier AM, McMillin KW and Miller JA, Enzyme activity levels in beef: effect of post-mortem aging and end-point cooking temperature. J Food Sci 55:318-326 (1990).
11. Okitani A, Matsuishi M and Nishimura T, Improvement of palatability by conditioning of meat. Sci Cookery 25:314-326 (1992).
12. Ishii K, Nishimura T, Okitani A, Tamura Y, Hatae K and Shimada A, Role of peptides in the taste of cooked beef. J Home Econ Jpn 46:307-312 (1995).
13. Ishii K, Tsuchida M, Nishimura T, Okitani A, Nakagawa A, Hatae K and Shimada A, Changes in the taste and taste components of beef during heating at a low temperature for a long time. J Home Econ Jpn 46:229-234 (1995).
14. Tamura M, Ishii K, Hatae K and Shimada A, Effect of the peptides fraction in cooked beef on taste. J Home Econ Jpn 48:607-612 (1997).
15. Shima K, Yamada N, Suzuki E and Harada T, Novel brothy taste modifier isolated from beef broth. J Agric Food Chem 46:1465-1468 (1998).
16. Chuyen NV, Kurata T and Fujimaki M, Studies on the reactions of dipeptides with glyoxal. Agric Biol Chem 37:327-332 (1973).
17. Manley CH and Fagerson IS, Aspects of aroma and taste characteristics of hydrolysed vegetable protein. Flavor Ind 12:686-690 (1971).
18. Wilson RA, Mussinan CJ, Katz I and Sanderson A, Isolation and identification of some sulfur chemicals present in pressure cooked beef. J Agric Food Chem 21:873-881 (1973).
19. Wasserman AE, Symposium on meat flavor: chemical basis for meat flavor: a review. J Food Sci 44:6-15 (1979).
20. Bailey ME, Inhibition of warmed over flavor, with emphasis on Maillard reaction products. Food Technol 42:123-126 (1988).
21. Yaylayan V and Huyghues-Despointes A, Chemistry of Amadori rearrangement products: analysis, synthesis, kinetics, reaction and spectroscopic properties. CRC Crit Rev Food Sci Nutr 34:321-369 (1994).
22. MacLeod G and Seyyedain-Ardebili M, Natural and simulated meat flavors (with particular reference to beef). CRC Crit Rev Food Sci Nutr 14:309-437 (1981).
23. Warendorf T, Belitz HD, Gasser U and Grosch W, The flavour of bouillon. II. Sensory analysis of non-volatiles and imitation of a bouillon. Z Lebensm Untersuch Forsch 195:215-223 (1992).
24. Pereira-Lima CI, Ordoñez JA, Garcia de Fernando GD and Cambero MI, Influence of heating treatment on carnosine, anserine and free amino acid composition of beef broth and its role in the flavour development. Eur Food Res Technol 210:165-172 (2000).
25. Cambero MI, Pereira-Lima CI, Ordoñez JA and Garcia de Fernando GD, Beef broth flavour: study of flavour development. J Sci Food Agric 80:1510-1518 (2000).
26. AOAC, Official Methods of Analysis, 13th edn, Association of Official Analytical Chemists, Washington, DC (1980).
27. Hanson SWF and Olley J, Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochem J 89:101-102 (1963).
28. Martinez-Castro I and Olano A, Influence of thermal processing on carbohydrate composition of milk. Formation of epilactose. Milchwissenschaft 35:5-8 (1980).
29. Doi E, Shibata D and Matoba T, Modified colorimetric ninhydrin methods for peptidase assay. Anal Biochem 118:173-184 (1981).
30. ISO, Analyse Sensorielle. Guide pour l'Implantation d'un Local Destiné aux Analyses Sensorielles. ISO/DP 6658, ISO/DIS 5568 (1981).
31. Bowers JA, Craig JA, Kropf DH and Tucker TJ, Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55° and 85°C. J Food Sci 52:533-536 (1987).
32. Paul PC, Buchter L and Wierenga A, Solubility of rabbit muscle proteins after various time-temperature treatments. J Agric Food Chem 14:490-493 (1966).
33. Shibamoto T and Russell GF, A study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system. J Agric Food Chem 25:109-114 (1977).
34. Seuss I, Martin M and Honikel KO, Effects of various factors during preparation on the composition and sensory characteristics of beef broth. II. Effects of the degree of ageing of the raw meat used. Fleischwirtschaft 70:1083-1088 (1990).
35. Cambero MI, Seuss I and Honikel KO, Flavor compounds of beef broth as affected by cooking temperature. J Food Sci 57:1285-1290 (1992).
36. Warendorf T and Belitz HD, The flavour of bouillon. I. Quantitative analysis of non-volatiles. Z Lebensm Untersuch Forsch 195:209-214 (1992).
37. Grau R and Günther H, Wirkung von Chlortetracyclin als Futterzusatz auf die Glycolyse im Schweinemuskel. Naturwissenschaften 14:329-331 (1962).
38. Seuss I, Martin M and Honikel KO, Effects of various factors during preparation on the composition and sensory properties of beef broth. I. Effect of heating temperature and degree of comminution of the meat. Fleischwirtschaft 70:913-920 (1990).
39. Heath H, Flavors: a brief consideration of chemistry and technology. Flavor Ind 9:586-590 (1970).
40. Wasserrnan AE and Spinelli AM, Sugar-amino acid interaction in the diffusate of water extract of beef and model systems. J Food Sci 35:328-332 (1970).
41. Wasserman AE, Thermally produced flavor components in the aroma of meat and poultry. J Agric Food Chem 20:737-741 (1972).
42. Klement JT, Cassens RG and Fennema OR, The association of protein solubility with physical properties in a fermented sausage. J Food Sci 38:1128-1131 (1973).
43. Cheng CH and Parrish Jr FC, Heat-induced changes in myofibrilar proteins of bovine longissimus muscle. J Food Sci 44:22-24 (1979).
44. Shahidi F, Rubin LJ and D'souza L, Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation. CAC Crit Rev Food Sci Nutr 24:141-243 (1986).
45. Demeyer DY, Verplaetse A and Gistelink M, Fermentation of meat: an integrated process. Proc 33rd Int Congron Meat Science and Technology, Helsinki, pp 241-47 (1987).
46. Fogeding EA, Thermally induced changes in muscle proteins. Food Technol 42:58-64 (1988).
47. Mottram DS, Some aspects of the chemistry of meat flavour, in Flavor of Meat and Meat Products, Ed by Shahidi F, Blackie Academic & Professional, London, pp 211-230 (1994).
48. Knipfel JE, McLeod JG and McCaig TN, Nutritional value of foods and feeds of plant origin: relationship to composition and processing. ACS Symp Ser 215:361-374 (1983).
49. Tucker BW, Riddle V and Liston J, Loss of available lysine in protein in a model Maillard reaction system. ACS Symp Ser 215:395-405 (1983).
50. Hayashi T and Namiki M, Role of sugar fragmentation in an early stage browning of amino-carbonyl reaction of sugar with aminoacid. Agric Biol Chem 50:1965-1981 (1986).
51. Vernin G, Debrawer L, Vernin GMF, Zamkotsian RM, Metzger J, Larice JL and Parkanyi C, Heterocycles by thermal degradation of Amadori intermediates, in Off-Flavors in Food and Beverages, Ed by Charalambous G, Elsevier, Amsterdam, pp 567-573 (1992).
52. Kazeniac SJ, Chicken flavor, in Proceedings of Flavor Chemistry Symposium. Campbell Soup Co, Camden, N J, pp 37-56 (1961).
53. Macy Jr RL, Naumann HD and Bailey ME, Water-soluble flavor and odor precursors of meat. III. Changes in nucleotides total, nucleosides and bases of beef, pork and lamb during heating. J Food Sci 35:78-80 (1970).
54. Macy Jr RL, Naumann HD and Bailey ME, Water-soluble flavor and odor precursors of meat. IV. Influence of cooking on nucleosides and bases of beef steaks and roast and their relationship to flavor, aroma and juiciness. J Food Sci 35:81-82 (1970).
55. Piskarev A, Dibirasulaev IM and Korzhenko VP, Change in the level of free amino acids and nucleotides in fresh-killed and aged meat during sterilization. Myas Ind SSSR 2:34-36 (1972).
56. Arya SS and Parihar DB, Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature. Die Nahrung 23:1253-1256 (1979).
57. Mattoba T, Kuchiba M, Kimura M and Hasegawa K, Thermal degradation of flavor enhancers, inosine 5′-monophosphate, and guanosine 5′-monophosphate in aqueous solution. J Food Sci 53:1156-1170 (1988).
58. Van den Ouweland GAM, Olsman H and Peer HG, Challenges in meat flavor research, in Agricultural and Food Chemistry: Past, Present, Future, Ed by Teranishi R, AVI, Westport, CT, pp 292-315 (1978).
59. Schlichtherle-Cerny H and Grosch W, Evaluation of taste compounds of stewed beef juice. Z Lebensm Untersuch Forsch 207:369-376 (1998).
60. Hayashi T and Namiki M, On the mechanism of free radical formation during browning reaction of sugars with amino compounds. Agric Biol Chem 45:933-947 (1981).
61. Sato K, Hegarty GR and Herring HK, The inhibition of warmed-over flavor in cooked meat. J Food Sci 38:398-403 (1973).
62. Smith DM, Salih AM and Morgan RG, Heat treatment effects on warmed-over flavor in chicken breast meat. J Food Sci 52:842-845 (1987).
63. Mielche MM and Bertelsen G, Approaches to the prevention of warmed-over flavour. Trends Food Sci Technol 5:322-327 (1994).
64. Kato H, Rhue MR and Nishimura T, Role of free amino acids and peptides in food taste. Proc 195th Natl Meet of the American Chemical Society, Toronto, pp 158-174 (1989).
65. Fuke S and Shimizu T, Sensory and preference aspects of 'umami' (review). Trends Food Sci Technol 4:246-251 (1993).
66. Mabrouk AF, Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor and taste. ACS Symp Ser 26:146-162 (1976).
67. Motono M, Flavor nucleotides usages in food, in Chemistry of Food and Beverages: Recent Developments, Ed by Charalambous G and Inglett G, Academic Press, New York, pp 181-194 (1983).