Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil.
Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil.
Food Chem. 2024 Jul 1;445:138398. doi: 10.1016/j.foodchem.2024.138398. Epub 2024 Jan 12.
A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were subjected to analysis of physicochemical characteristics, amino acid profile, sugars, fatty acids, and volatile profile. Meat aroma characteristics were initiated in the hydrolysate, in which Strecker's pyrazines and aldehydes were identified, which also had fatty acids and amino acids available for the formation of 96 volatile compounds in the flavorings via lipid manipulation, Maillard occurrence, Strecker manipulation and interactions among these means. Maillard reaction products with intense meat aroma, such as 2-methyl-3-furanthiol, 2-furfurylthiol and, bis(2-methyl-3-furyl) disulfide were isolated only in the flavoring at pH 4. In contrast, the flavoring at pH 6 showed a higher concentration than all the other compounds, providing a lower meat characteristic, but an intense sweet, fatty and goat aroma.
采用不同 pH 值条件下添加木糖、半胱氨酸和硫胺素的羊内脏蛋白水解物来制备肉味香精。对羊内脏水解物和香精的理化特性、氨基酸组成、糖、脂肪酸和挥发性成分进行了分析。在水解物中产生了肉香味特征,其中鉴定出了斯特克尔吡嗪和醛类,这些物质还含有脂肪酸和氨基酸,可通过脂质处理、美拉德反应、斯特克尔反应以及这些方法之间的相互作用,在香精中形成 96 种挥发性化合物。只有在 pH 值为 4 的香精中才能分离出具有浓郁肉香味的美拉德反应产物,如 2-甲基-3-呋喃硫醇、2-糠基硫醇和双(2-甲基-3-呋喃基)二硫化物。相比之下,在 pH 值为 6 的香精中,所有其他化合物的浓度都比其他化合物高,提供了较低的肉味特征,但具有浓郁的甜、脂肪和山羊香气。