Study On The Foundation Of Beef Flavoring Thermal Reaction And Its Stability

Food flavoring and taste is very important in food sense. China is one of the biggest country for the consumption of savory food. As for the instant noodle is concerned, the yield is 4.2×1011 packages in 2006, if the lowest addition of savory flavoring is 2 percent and then the consumption of savory flavoring for instant noodle gets to 1.93×105 tons in 2006; on the other hand, diseases which forms by eating too much meat and fat are threat little by little to the mankind health, and the meat quality problem force man to make new choose. Meat flavoring become the main branch of food ingredients. Beef flavoring and taste has the biggest consumption in the world, and stewed beef flavor and red-cooked beef flavor are the traditional and typical ones in our country. Therefore, the study on stewed beef flavoring and red-cooked beef flavoring means much.Cooking stewed beef and red-cooked beef were chosen in this project. The effects of cooking temperature, cooking time, initial pH value, pressure, ion strength and the addition of beef fat on the stewed beef flavoring and red-cooked flavoring were studied. Response surface methodology was further taken basing on the single factor experiments. Addition of beef fat, cooking temperature and cooking time were chosen in this programmer. The mathematic model was built between the response, sense score and three factors. The optimal conditions for obtaining the best sense score of stewed beef were as follows: 5.6% of beef fat addition, 106℃of cooking temperature, 2.3h of cooking time and the best sense score of red-cooked beef were as follows: 6.68% of beef fat addition, 98℃of cooking temperature, 2h of cooking time, and then the volatile compounds of stewed beef and red-cooked beef under above cooking conditions were detected and 74 volatile compounds in stewed beef and 99 volatile compounds in red-cooked beef. the difference of volatile compounds between the stewed beef and red-cooked beef were analysised and 25 characteric volatile compounds were detected in red-cooked beef.In the experiments of the foundation of stewed beef flavoring thermal reaction model, the GC-MS under the above stewed beef cooking conditions was acted as the reference chromatography, and the 3.6% of xylose and glucose(w/w was 1:1), 3.6% of cysteine and methionine (w/w was 1:1), 12% of beef fat addition and 0.3% of vitamine were chosen, and then the optimal conditions for obtaining the best stewed beef flavoring were as follows: 1h of thermal time, 106℃and pH value was not adjusted.In the experiments of the foundation of red-cooked beef flavoring thermal reaction model, the GC-MS under the above red-cooked beef cooking conditions was acted as the reference chromatography, and the meat flavoring materials were the same as the stewed beef and the red-cooked beef cooking process was copied, and then the optimal conditions for obtaining the best red-cooked beef flavoring were as follows: 3h of thermal time, 98℃and pH value was not adjusted.In the mechanism study of stewed beef and red-cooked beef flavoring formation through thermal reaction model, the rational assume was proposed and the process was the thermal degradation and competitive flavoring formation reactions, and the experiments of the mass distribution of protein were used to prove the thermal degradation and the relative content changes of main volatile compounds in stewed beef and red-cooked beef were used to prove the competitive flavoring formation reactions. And in the last the figure of stewed beef and red-cooked beef flavoring formation were obtained.In the experiments of stewed beef flavoring and red-cooked beef flavoring encapsulation stability, the wall were determined by the emulsion viscosity and emulsion stability and the best components were as follows: the ratio of maltose and Arabic colloid 2:1(w/w), 12% of capsule, 1% of SE, 0.6% of distilled monoglycerid. three factors, homogen pressure, inlet temperature and outlet temperature, were determined by the encapsulation efficiency and flavoring, and the optimal conditions were as follows: 35 MPa of homogen pressure, 190℃of inlet temperature and 90℃outlet temperature. The comparison of volatile compounds of encapsulation and thermal reactions samples showed that the encapsulation flavoring was not bad. And the microstructure of encapsulation showed that the technology of encapsulation were reasonable and storage stability were studied through the stability experiments of light and oxidation.