Read e-book online Advances in Food Research, Vol. 18 PDF

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

ISBN-10: 0120164183

ISBN-13: 9780120164189

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Extra resources for Advances in Food Research, Vol. 18

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Meat) to the surface is substantially reduced. In one vacuum-isolation procedure used on boiled beef (K. 0. Herz and Chang, 1966), comminuting to a fine particle size was indispensable to permit metering of a slurry into the vacuum-stripping system. Meat fibers appear to cause greater problems of metering than are encountered with most other types of food. A fine slurry also facilitates rapid and uniform heating of the sample for redevelopment of flavor (K. 0. Herz, 1968). 2. Flavor Isolation Means Workers in flavor investigations have devised a number of different means for isolation.

Doty, 1961). However, this was not observed by Luh et al. (1964), who compared HTST-treated strained meat with the retorted product. In this work, the HTST (150OC) product had a “raw” taste, and both hydrogen sulfide and methyl mercaptan were found among the volatile substances present. On the other hand, the retorted (122OC) product had a full, good canned-meat flavor, considerably more hydrogen sulfide and no detectable methyl mercaptan. Also under somewhat unusual conditions, Brennan and Bernhard (1964) found a number of compounds in “canned” meat in broth that they consider could be responsible for differences in canned- and cooked-meat flavors.

Macy et al. (1964a) prepared and studied the composition of a less highly fractionated lyophilized water extract of lean beef round. Paper chromatography using three different solvent systems was used, and additional confirmation was sought by ion-exchange chromatography. , 1960; Wasserman and Gray, 1965). In addition, the sulfur-containing amino acids cystine, cysteine, and methionine and three phospho compounds (phosphoserine, phosphoethanolamine, and glycerophosphoethanolamine) were present.

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

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