JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Flavor Pattern and Sensory Properties of Meat Flavor Based on Maillard Reaction Products with Supercritical Fluid Extracted Lard Fractions
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Flavor Pattern and Sensory Properties of Meat Flavor Based on Maillard Reaction Products with Supercritical Fluid Extracted Lard Fractions
Moon, Ji-Hye; Choi, In-Wook; Choi, Hee-Don; Kim, Yoon-Sook;
  PDF(new window)
 Abstract
We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-. Lard was extracted with SC- at each of three temperatures (40, 60, and ) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC- fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from to and even decreased at . However, increase in pressure level at drastically increased the extraction yield. The aroma patterns of raw lard and lard SC- fractions with 30 MPa were significantly discriminated from those of SC- lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC- fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.
 Keywords
meat flavor;Maillard reaction;supercritical carbon dioxide extraction;
 Language
Korean
 Cited by
 References
1.
Campo, M. M., Nute, G. R., Wood, J. D., Elmore, S. J., Mottram, D.S., and Enser, M. (2003) Modelling the effect of fatty acids in odour development of cooked meat in vitro: part Isensory perception. Meat Sci. 63, 367-375. crossref(new window)

2.
Chao, R. R. (1996) Supercritical $CO_{2}$ extraction of meat products and edible animal fats for cholesterol reduction. In: Supercritical fluid technology in oil and lipid chemistry. King, J. W., and List, G. R. (eds) AOCS press, IL, pp. 230-243.

3.
Elmore, J. S., Mottram, D. S., Enser, M., and Wood, J. D. (1999) Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J. Agric. Food Chem. 47, 1619-1625. crossref(new window)

4.
Elmore, J. S., Warren, H. F., Mottram, D. S., Scollan, N. D., Enser, M., Richardson, R. I., and Wood, J. D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed digest based on silage or concentrates. Meat Sci. 68, 27-33. crossref(new window)

5.
Greentert, M. (1990) Identification and formation of some selected sulphur-containing flavour compounds in various meat model systems. J. Agric. Food Chem. 38, 2027-2041. crossref(new window)

6.
Joung, S. N., Kim, S. T., and Yoo, K. P. (2001) Ultra drycleaningtechnology using supercritical carbon dioxide. Clean Technol. 7, 13-25.

7.
Kazazi, H., Rezaei, K., Ghotb-sharif, S. J., Emam-Djomeh, Z., and Yamini, Y. (2007) Supercritical fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran. Food Chem. 105, 805-811. crossref(new window)

8.
Kim, J. Y., Jang, J. S., Lee, J. W., and Lee, K. T. (2008) Flavor pattern analysis of imported wines using electronic nose system. J. East Asian Soc. Dietary Life. 18, 14-21.

9.
MacLeod, G. and Ames, J. M. (1988) Soy flavor and its improvement. Crit. Rev. Food Sci. 27, 219-400. crossref(new window)

10.
Merkle, J. A. and Larick, D. K. (1995) Fatty acid content of supercritical carbon dioxide extracted fractions of beef fat. J. Food Sci. 60, 959-962. crossref(new window)

11.
Moody, W. G. (1983) Beef flavor-a review. Food Technol. 37, 227-232, 238.

12.
Moon, J. H., Choi, I. W., Park, Y. K., and Kim, Y. S. (2011) Development of natural meat-like flavor based on Maillard reaction products. Korean J. Food Sci. An. 31, 129-138. crossref(new window)

13.
Mottram, D. S. (1998) Flavour formation in meat and meat products: a review. Food Chem. 62, 415-424. crossref(new window)

14.
Mottram, D. S. and Edwards, R. A. (1983) The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agric. 34, 517-522. crossref(new window)

15.
Nawar, W. W. (1969) Thermal degradation of lipids: a review. J. Agric. Food Chem. 17, 18-21. crossref(new window)

16.
Rezaei, K. and Temelli, F. (2001) On-line extraction-reaction of canola oil using immobilized lipase in supercritical $CO_{2}$. J. Supercrit. Fluid. 19, 263-274. crossref(new window)

17.
de Roos, K. B. (1992) Meat flavour generation from cysteine and sugars. In: Flavor Precursors: Thermal and Enzymatic Conversions, ACS Sym Ser 490. Teranski, R., Takeoka, G. R., and Guentert, M. (eds) American Chemical Society, Washington, DC, pp. 203-216.

18.
Son, H. J., Kang, J. H., Hong, E. J., Lim, C. L., Choi, J. Y., and Noh, B. S. (2009) Authentication of sesame oil with addition perilla oil using electronic nose based on mass spectrometry. Korean J. Food Sci. Technol. 41, 609-614.

19.
Taylor, D. L. and Larick, D. K. (1995) Investigations into the effect of supercritical carbon dioxide extraction on the fatty acid and volatile profiles of cooked chicken. J. Agric. Food Chem. 43, 2369-2374. crossref(new window)

20.
Werkhoff, P., Bruening, J., Emberger, R., Guentert, M., Koepsel, M., Kuhn, W., and Surburg, H. (1990) Isolation and characterization of volatile sulfur-containing meat flavor components in model systems. J. Agric. Food Chem. 38, 777-791. crossref(new window)

21.
Yoo, B. S., Lee, H. T., Ko, S. R., Yang, D. C., and Byun, S. Y. (2000) Studies on the extraction of polyacetylene from Korean ginseng using supercritical carbon dioxide. Korea J. Biotechnol. Bioeng. 15, 80-83.