Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand.
Mighty International Co., Ltd., Bangkok, Thailand.
J Food Sci. 2022 Mar;87(3):895-910. doi: 10.1111/1750-3841.16060. Epub 2022 Feb 4.
The conventional method to produce process flavoring is non-continuous, time consuming, and generates a high volume of effluent. This research aimed to evaluate the use of methionine, thiamine, and reducing sugars to develop process flavorings by direct extrusion, as a potential alternative to the conventional method. The mixed substrates consisted of methionine: d-xylose (MX), methionine: dextrose (MD), thiamine: d-xylose (TX), and thiamine: dextrose (TD) at 80:20 w/w. Three barrel temperatures of the extruder were controlled at 65, 80, and 50°C, respectively, a screw speed of 30 rpm and feed rate at 3 kg/hr. Appearance, pH, odor, and taste description of the product from each mixture were determined. Volatile compounds, possibly occurred from the Maillard reaction during the extrusion were analyzed by gas chromatography-mass spectrometry. The products exhibited different levels of meaty odor and bitter taste. Those obtained from MD showed the highest L* (lightness, 85.37) and frequency for just-about-right in terms of taste (33.33%) and odor (60.00%). Products from MX and MD presented the highest frequency for intense taste, and higher frequency for color compared to TX and TD. More volatile compounds were detected from the use of methionine than from thiamine. The key meaty odor compounds such as dimethyl disulfide, dimethyl trisulfide, methional, and methanethiol were found in the samples from MX and MD, while only dimethyl disulfide was detected in the mixture of TX and TD. Finally, the results demonstrated that direct extrusion reaction from methionine and d-xylose or dextrose is a highly efficient method to produce meaty process flavorings. PRACTICAL APPLICATION: The manuscript describes the production of process flavorings that exhibited meaty flavors by extrusion process. Physical properties, volatile profiles, and sensory evaluation of the products from methionine, thiamine, d-xylose, and glucose were evaluated. The extruded products from methionine and dextrose exhibited acceptable color, taste, and odor and presented many volatiles compounds contributing to meaty flavors. The results revealed the high potential to use a direct extrusion process with very low effluent, compared to the conventional method, to produce meaty flavors for industrial application.
传统的生产工艺风味的方法是非连续的，耗时且产生大量废水。本研究旨在评估使用蛋氨酸、硫胺素和还原糖通过直接挤压来开发工艺风味，作为传统方法的潜在替代方法。混合底物由蛋氨酸：木糖（MX）、蛋氨酸：葡萄糖（MD）、硫胺素：木糖（TX）和硫胺素：葡萄糖（TD）组成，比例为 80:20（w/w）。挤出机的三个机筒温度分别控制在 65、80 和 50°C，螺杆速度为 30rpm，进料速率为 3kg/hr。测定每种混合物的产品外观、pH 值、气味和口感描述。通过气相色谱-质谱法分析挤出过程中可能发生的美拉德反应产生的挥发性化合物。产品表现出不同程度的肉味和苦味。MD 得到的产品具有最高的亮度（L*，85.37）和味觉（33.33%）和嗅觉（60.00%）的刚刚好频率。MX 和 MD 得到的产品在味觉和颜色方面表现出更高的强度频率。与 TX 和 TD 相比，蛋氨酸得到的产品检测到更多的挥发性化合物。与硫胺素相比，蛋氨酸产生的关键肉味化合物如二甲基二硫化物、二甲基三硫化物、甲硫醛和甲硫醇在 MX 和 MD 得到的样品中被发现，而在 TX 和 TD 的混合物中仅检测到二甲基二硫化物。最后，结果表明，蛋氨酸和木糖或葡萄糖的直接挤压反应是生产肉味工艺风味的高效方法。实际应用：本文描述了通过挤压工艺生产具有肉味的工艺风味的方法。评估了蛋氨酸、硫胺素、木糖和葡萄糖的物理性质、挥发性成分和产品的感官评价。蛋氨酸和葡萄糖挤压产品具有可接受的颜色、味道和气味，并呈现出许多有助于肉味的挥发性化合物。结果表明，与传统方法相比，该直接挤压工艺具有非常低的废水排放，具有很高的潜力，可用于工业生产肉味。
