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Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb a
Author(s) -
MACY ROBERT L.,
NAUMANN H. D.,
BAILEY MILTON E.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01709.x
Subject(s) - chemistry , anserine , food science , methionine , carnosine , taurine , amino acid , cystine , nitrogen , isoleucine , flavor , histidine , glycine , leucine , alanine , odor , lysine , carbohydrate , biochemistry , organic chemistry , cysteine , enzyme
SUMMARY Quantitative analyses were made of water‐extractable amino nitrogen and carbohydrate constituents of beef, lamb, and pork before and after heating. In all three species, taurine, anserine‐carnosine, and alanine were present in relatively large quantities, and losses of these were large during heating. Other important amino acids degraded during heating were: glutamic acid, glycine, lysine, serine, cystine, methionine, leucine, isoleucine, and methyl histidine. Heating caused marked increases of phosphoethanolamine in samples from the three animal species studied. Ribose was the carbohydrate most labile to heating, and glucose was the most stable. The importance of these constituents as odor and/or flavor precursors of meat is discussed.