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Food Chem

Title:		Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system
Author(s):		Ismail I; Hwang YH; Joo ST;
Address:		"Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, South Korea; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu 22200, Malaysia. Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, South Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Electronic address: stjoo@gnu.ac.kr"
Journal Title:		Food Chem
Year:		2020
Volume:		20200320
Issue:
Page Number:		126656 -
DOI:		10.1016/j.foodchem.2020.126656
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The influence of temperature-time combinations on non-volatile compound and taste traits of beef semitendinosus muscles tested by the electronic tongue was studied. Single-stage sous-vide at 60 and 70 degrees C (6 and 12 h), and two-stage sous-vide that sequentially cooked at 45 degrees C (3 h) and 60 degrees C (either 3 or 9 h) were compared with traditional cooking at 70 degrees C (30 min). Umami was better explained in the given model of partial least squares regression than astringency, sourness, saltiness, bitterness, and richness. Sous-vide at 70 degrees C for 12 h characterized the most umami, likely adenosine-5'-monophosphate (AMP) and guanosine-5'-monophosphate (GMP) as significant contributors. Two-stage sous-vide projected higher histidine, leucine, inosine, and hypoxanthine with the astringent and sour taste significant after 6 and 12 h cooking, respectively. Equivalent umami concentration (EUC) between umami amino acids and umami nucleotides showed a strong relationship to umami taste assessed by the electronic tongue"
Keywords:		Adenosine Monophosphate/analysis Amino Acids/analysis Animals Cattle Cold Temperature Cooking *Electronic Nose Food Analysis/*methods Guanosine Monophosphate/analysis Heating Hypoxanthine/analysis Male Nucleotides/analysis *Red Meat/analysis *Taste Temper;
Notes:		"MedlineIsmail, Ishamri Hwang, Young-Hwa Joo, Seon-Tea eng England 2020/04/01 Food Chem. 2020 Aug 1; 320:126656. doi: 10.1016/j.foodchem.2020.126656. Epub 2020 Mar 20"