Abstract
In this study, the effects of enzymatic hydrolysis of tallow and addition of sodium chloride (NaCl) were evaluated on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and sensory characteristic of beef flavors. The enzymatic hydrolysis condition had significant effects on 3-MCPD mono/di-esters formation during the beef flavor preparation. Considering the safety and sensory characteristics of beef flavors, the optimal enzymatic hydrolysis conditions were selected as: lipase concentration 75U/g tallow, tallow concentration 80% (w/v) and pH 7.0 at 47.5°C for 9.5h. Using the optimal enzymatic hydrolysis conditions, no 3-MCPD monoesters were detected and 3-MCPD-diesters concentration was strongly dependent on NaCl concentration and its addition moment (before or after thermal reaction) at different temperatures. In conclusion, beef flavor was prepared using the optimal hydrolysis conditions and heated at 110°C for 100min, then 10% NaCl was added when the system was cooled to 60°C.
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