Retort beef aroma that gives preferable properties to canned beef products and its aroma components

The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121°C. An untraine...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Animal science journal 2017-12, Vol.88 (12), p.2050-2056
Hauptverfasser:	Migita, Koshiro, Iiduka, Takao, Tsukamoto, Kie, Sugiura, Sayuri, Tanaka, Genichiro, Sakamaki, Gousuke, Yamamoto, Yasufumi, Takeshige, Yusuke, Miyazawa, Toshio, Kojima, Ayako, Nakatake, Tomoko, Okitani, Akihiro, Matsuishi, Masanori
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Aroma Aroma compounds Aromatic compounds Beef beef aroma canned beef Cattle Diacetyl Food Handling - methods Food Preservation - methods Gas chromatography Gas Chromatography-Mass Spectrometry Hot Temperature Mass spectrometry Mass spectroscopy Meat Products Odor Odorants - analysis Odors Palatability Picolines - analysis Pyrazine Pyrazines Pyrazines - analysis retort roast odor Volatilization
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121°C. An untrained panel evaluated both uncured corned beef and canned yamato‐ni beef and found that they had an aroma that was significantly (P
ISSN:	1344-3941 1740-0929
DOI:	10.1111/asj.12876