Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds

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.

Science and technology of meat and meat products in Japan-Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine

This review aimed to provide an overview of meat science and technology in Japan influenced by Washoku (traditional Japanese cuisine) from the aspect of meat palatability. The tradition of umami (savory taste) research would contribute to a better understanding of the mechanism of taste improvement by aging, processing, and feeding. Paying close attention to delicate food aroma in Washoku would facilitate finding preferable Wagyu beef aroma, as well as odor substances affecting human physiological conditions. Sticking to various food textures could potentially facilitate the research of heating gel of meat and enzymatic and nonenzymatic theories for meat tenderization. High-pressure studies of meat propose a novel approach to producing low-salt products. Raw ham, Lachs-type ham, might fascinate people due to its moist texture similar to that of raw fish. Methods to season traditional fake meat using plant materials in Washoku could give a hint for improving substituted meat flavor.

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15days, ethyl- octanoate and 2-pentylfuran in meat aged for 22days, and pentanoic and hexanoic acids in the two studied ageing times.