ISSN:
1438-2385
Keywords:
Key words Beef
;
Broth
;
Flavour
;
Free amino acid
;
Carnosine
;
Anserine
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract In an attempt to determine the most important free amino acids (FAAs) in the development of the flavour of beef broths, the amino acid compositions of beef broths prepared at different temperatures and cooking times, with flavours of different intensities, were studied. From our data, broths obtained at temperatures above 75 °C and cooking times longer than 120 min had significantly lower levels of most of the FAAs studied (P〈0.05). Statistical analysis of the sensorial and analytical data (principal component analysis, chi-square analysis) permitted the different FAAs to be grouped in relation to the flavour. There was a significant association between elevated levels of glutamic acid, asparagine (P〈0.01), lysine and methionine (P〈0.05) and the development of beef broth flavour. However, this was inversely related to levels of cysteine, proline, serine, M-histadine, tyrosine, valine, arginine and aspartic acid whereas reduced levels of β-alanine, asparagine, tyrosine, threonine, methionine, cysteine, leucine, isoleucine, tryptophan, glutamic acid, histidine, lysine and phenylalanine were associated with sapid properties not characteristic of beef broths (astringent, warmed-over flavours). A significant correlation (P〈0.01) between sensory evaluation and carnosine and anserine levels was also observed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/PL00005506
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