Effect of tallow oxidation on the formation of beef flavors
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摘要: 通过添加不同POV值(40、60、80 meq/kg脂肪)氧化牛油对牛肉酶解液进行Maillard热反应,检测不同牛肉Maillard反应产物的氨基酸组成、肽分子量分布、香气组分以及感官测评的变化情况,研究不同POV值氧化牛油对于牛肉风味味感的影响。结果表明:不同POV值氧化牛油参加反应,主要影响牛肉酶解液Maillard热反应体系中含硫氨基酸和鲜味氨基酸的反应活性,以及Maillard反应产物的肽分子量的分布,从而影响了牛肉香气和味感的形成。Abstract: The effect of the oxidized tallow with different POV ( 40, 60 and 80 meq/kg fat) on Maillard reaction produced from beef hydrolysate was studied in this experiment by calculating amino acid composition, peptide molecular distribution, odour composition and taste of Maillard reation produces.The results showed that oxidized tallow with different POV would affect the formation of odour and taste of beef during maillard reaction, mainly through influencing the reactivity of Sulfur-containing amino acids, umami amino acid and peptide molecular distribution of maillard reaction system from hydrolysate.
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Keywords:
- tallow /
- oxidation /
- maillard reaction /
- flavor
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