Abstract
Beef flavor were manufactured from minced beef-bone using the hot-pressure extraction, enzymatic hydrolysis and Maillard reaction control integration technology in this study. Fat moderate oxidation were used to further enhance their flavor. The different oxidized tallows were added during the Maillard reaction, and the oxidation degree of tallow were analyzed. Thereafter, the flavor of oxidized beef flavor was analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry. The addition of oxidized tallow could increase the content of aroma compounds in oxidized beef flavor. When the oxidation time was 2 h, it would have the greatest contribution to the aroma of the characteristic beef, while the content of the characteristic aldehydes in the thermal oxidation and enzyme oxidation groups was 5.57% and 4.16% respectively.
Publication Date
11-28-2018
First Page
29
Last Page
33
DOI
10.13652/j.issn.1003-5788.2018.11.007
Recommended Citation
Xiaopan, FAN; Jingjing, LIU; Liya, LIANG; Chenyan, WU; and Lizhen, MA
(2018)
"Effect of oxidized tallow on the flavor of natural beef flavor,"
Food and Machinery: Vol. 34:
Iss.
11, Article 6.
DOI: 10.13652/j.issn.1003-5788.2018.11.007
Available at:
https://www.ifoodmm.cn/journal/vol34/iss11/6
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