Download Advances in Food Research, Vol. 18 by C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.) PDF

By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)

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CANNED,DRIED,AND FREEZE-DRIED BEEF The change in organoleptic properties of meats that have undergone extensive heat treatment such as is required in canning is pronounced and well known. Frequently, the product resembles an overcooked product in regard to both texture and flavor. Differences in flavor have not been reported in the literature between normally cooked and canned meat. There seems to be some evidence that hightemperature-short-time (HTST) processed meat is less damaged from the flavor point of view than retorted meat (D.

CHANG meat is heated than when the extract is heated. This was the view held by Crocker (1948). An influence is possible even from the medium used to heat precursor fractions to produce meat aroma. This was shown by workers at AMIF (D. M. Doty, 1961). Cooking temperatures, dehydration effects, and atmosphere during cooking and eating are other factors that could influence development, type or quantity of volatile compounds. These problems have not been systematically investigated. In recent work, the very highest boiling components, those eluted above 200"C, had a somewhat meaty odor and a mouthfeel that lingered much like cooked meat does after eating (K.

Table I1 indicates the composition of the two fractions; compounds common to both are listed at the top. Though fraction 2 contained inosinic acid, fraction 1 did not include nucleotide derivatives. The most intense aromas were given by fractions that contained both amino acids and sugars. at'me or creatinine also could be shown not to be involved in the aroma-producing reactions. , 1963). Beef triglycerides had fatty acids of 18 carbons or less, whereas 3770 of whale triglycerides had fatty acids in the 20- and 22-carbon 32 KARL 0.

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