Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.

Abstract

The effect of fat content and carbohydrate fat-replacers on the release of volatile odor compounds from beefburger, salami, and frankfurter has been investigated. The reduction in fat content in any of the three meat products studied resulted in a tendency toward an increase in the quantities of volatiles released in the headspace. Tapioca starch and maltodextrin appear to delay the release of certain classes of compounds selectively; for instance, tapioca starch appears to slow the release of some Maillard products while maltodextrin has a similar effect on terpenes. In contrast, oat fiber decreases the release of most of the compounds analyzed. Thus, the addition of carbohydrate fat-replacers to low-fat meat products could assist the flavor qualities of low-fat meat products by slowing down the release of odor compounds.