| Title: | Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction |
| Author(s): | Chiang JH; Eyres GT; Silcock PJ; Hardacre AK; Parker ME; |
| Address: | "School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. Electronic address: M.E.Parker@massey.ac.nz" |
| DOI: | 10.1016/j.foodres.2019.05.024 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "This study investigated the changes in physicochemical properties and volatile compounds of beef bone hydrolysates during heat treatment as a result of the Maillard reaction (MR). Five beef bone hydrolysates obtained from single (P-Protamex(R), B-bromelain, and F-Flavourzyme(R)) and simultaneous (P?ª++?ª+F and B?ª++?ª+F) enzymatic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113?ª+ degrees C to produce Maillard reaction products (MRPs). Total free amino acids decreased after heat treatment indicating the occurrence of the MR. MRPs showed a decrease in pH and an increase in browning intensity as the degree of hydrolysis of hydrolysates increased. The volatiles compounds generated during heat treatment were evaluated using gas chromatography-mass spectrometry (GC-MS) with headspace solid phase microextraction (SPME) sampling. A total of 40 volatile compounds were identified in all MRPs and their concentration were found to increase with increasing degree of hydrolysis. Pyrazines were the most abundant class of compounds produced as a result of the MR. F-MRP showed the highest peak area intensity for 17 volatile compounds in single hydrolysis treatment followed by heat treatment. There was also no significant difference in those major volatile compounds between F-MRP and P?ª++?ª+F-MRP or B?ª++?ª+F-MRP from simultaneous hydrolysis treatment after heating. Hence, the use of Flavourzyme(R) alone to increase the flavour intensity of beef bone extract is recommended. Overall results indicated that enzymatic hydrolysis and MR could be used to modify the flavour characters of beef bone extract" |
| Keywords: | "Amino Acids/analysis Animals Bone and Bones/*chemistry Cattle Endopeptidases/metabolism Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Glycation End Products, Advanced Hot Temperature Hydrogen-Ion Concentration Hydrolysis *Maillard React;" |
| Notes: | "MedlineChiang, Jie Hong Eyres, Graham T Silcock, Patrick J Hardacre, Allan K Parker, Michael E eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:642-649. doi: 10.1016/j.foodres.2019.05.024. Epub 2019 May 15" |
