Abstract
The article presents the study results of changes in the odor profile and color characteristics in beef under various heat treatment conditions. More than 120 volatile substances are identified. In samples subjected to short-term and minor heat treatment, 2-methyl-butene and ethyl hexanoate were found in significant amounts. In samples subjected to prolonged roasting at low temperature, as well as in samples subjected to processing at higher temperature for less time period, was found 3,5-dimethyl–4-octanone. Analysis of changes in color characteristics showed that increase in heating temperature results in significant darkening of the samples. The maximum heating temperature of 210 °C had the most significant effect on the color change. After heating for more than 30 minutes, carbonization of the samples occurred. The results indicate that controlling the temperature and duration of heat treatment helps to obtain the finished product of desired color.
Highlights
During the technological heat treatment of food products, their organoleptic characteristics often change due to the formation of colored substances, melanoidins, as a result of reducing sugars interaction with free amino acids, i.e. the reaction of non-enzymatic browning first described by the French scientist Maillard in 1912
The process of melanoidin forming has a certain effect on consumer properties and food quality, because along with the improvement of sensory properties and the formation of substances with antioxidant properties, accumulation of toxic compounds and decrease in nutritional value occur due to utilization of amino acids [5,6]
After short-term and low-temperature treatment, 2-methyl-butene and ethyl hexanoate were found in large quantities
Summary
During the technological heat treatment of food products, their organoleptic characteristics (color, taste and odor) often change due to the formation of colored substances, melanoidins, as a result of reducing sugars interaction with free amino acids, i.e. the reaction of non-enzymatic browning first described by the French scientist Maillard in 1912. The process of melanoidin forming has a certain effect on consumer properties and food quality, because along with the improvement of sensory properties and the formation of substances with antioxidant properties, accumulation of toxic compounds and decrease in nutritional value occur due to utilization of amino acids [5,6] In this regard, the study of this chemical transformation is important for development of innovative food products. The purpose of the work is to study the odor profile and color characteristics of beef during heat treatment
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