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Some changes in the constituents upon heating a model meat flavour system
Author(s) -
Hsieh YenPing C.,
Pearson Albert M.,
Morton Ian D.,
Magee William T.
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310912
Subject(s) - amino acid , methionine , chemistry , phenylalanine , flavour , leucine , sugar , maillard reaction , food science , cysteine , gelatin , histidine , isoleucine , valine , xylose , biochemistry , fermentation , enzyme
Percentage changes in the amino acid content upon heating with different components in a synthetic model meat flavour mixture were followed during different stages in development of the system. Heating of ten different amino acids with a simple sugar mixture (glucose, ribose and xylose) resulted in losses of approximately 95, 58, 38 and 37% of the cysteine, methionine, leucine and isoleucine, respectively, whereas the other amino acids decreased by 19–31%, but the ammonia (NH 3 ) content by only 5%. On heating gelatin with the simple sugar mixture, tyrosine and phenylalanine losses amounted to about 58 and 40%, respectively, while the other amino acids declined by 27–37% and the NH 3 content by some 12%. Heating of the composite model system (gelatin, added amino acids and simple sugars) resulted in losses of about 94, 60 and 55% of the cysteine, methionine and histidine, respectively, while the other amino acids decreased by 20–35% and the NH 3 content by 15%. The possible role of some of the amino acids in the development of the synthetic meat flavour system is discussed in view of these findings.