Research Of Preparing And Performance On Meat Flavors

Meat flavor, an important food additive, which has been widely used in instant noodles, meat products, frozen food, puffed food and other snack foods. It can improve the favor and taste of food, plays a vital role in product quality. Compared to developed countries, the technological level of meat flavor is still long distance in China. It mainly in the stability and natural odor of meat flavor. With the continuous improvement of people’s living standards, people have higher demand on meat products, requiring not only the natural characteristics of good taste, and there should be some nutritional value. It will be very crucial to develop high-quality products and ensure the flavor and stability of meat flavor.On the base of previous experiences and reported literatures, new high quality meat flavor was prepared with the help of enzymatic hydrolysis, Maillard reaction, compounding flavor and food processing technology. And a method of identify the thermal stability of meat flavor was introduced in the paper.The experiment process includus three parts. The thermal reaction beef flavor, which has the better thermal stability, was prepared with beef and other material in the first part. The optium parameters were determined:(1)The optium enzymatic hydrolysis parameters were as follows:reaction temperature 56℃, pH 5.6, reaction time 2.5h, the proportion of material 1:1, amount of Protamex and Flavorzyme 0.2% respectively and adding them at the same time. (2)The optimum Maillard reaction conditions were as follows:D-xylose:glucoset 1:2 that the total amount was about 1.5%, DL-Met:L-Cys:L-Glu:L-Pro 4:6:5:5 that the total amount was about 1%, star anise powder:onion powder 1:10 that the total amount was about 4.4%, pH 5.0, reaction temperature 105℃, reaction time 2h. (3)The composition of compounding flavor was as follows:the amount of alkene and aldehyde was about 3%, it can produce beef smell. The amount of pyrazine was about 10%, it can produce roast smell, improve middle note. The amount of furan was within 30%, it can produce characteristic type, make odor lasting. The amount of materials containing sulfur was within 40%, it can enhannce meet odor. The amount of acid was within 7%, it can make odor characteristic. The amount of spice was within 7.5%, it can enhance characteristic note. And it can reduce costs by replacing propylene glycol with salad oil in the formula. It was in flavor of marketing.The thermal reaction pork flavor was prepared with pork and other materials in the second part. The influence of furanone, cinnamon oil,δ-dodecalactone and other raw materials on compounding pork were discussed. The results showed:furanone had a burnt sweet odor, it was able to coordinate various odor type, the proposed amount is 3.5%. Cinnamon oil can cover up the flavor of the meat smell, play a supporting role in the modification, the amount recommended was about 3.5%.δ-dodecalactone had milk odor, it can make pork odor better, the proposed amount was about 2.5%. The thermal stability and rheological performance were characterized study. The results showed that the thermal reaction pork still maintained good flavor structure, no significant loss of aroma when it was dealed with 20min under 120℃. The system thixotropy of flavor was impacted, and viscosity corresponding increased when it was heated at 80℃for 1h. The system thixotropy of flavor was less affected when it was heated in a short period of time (0.5 hours) under high temperature (120℃). But the viscosity had been enhanced.In the third part, in view of having difficuliy in controlling quality of meat flavor and differentiating high/low temperature meat flavor, the authors had studied preliminarily the stability of beef flavor. On the basis of pre-research, the project aims to analyze the thermal stability of several meat flavors including compounding chicken flavor, compounding pork flavor, thermal reaction pork flavor, compounding beef flavor, thermal reaction beef flavor, analyze the differences of meat flavors under different temperature(room temperature,80℃、121℃) by several multivariate statistical methods including Principle Component Analysis (PCA), Soft Independent Modeling of Class Analogy (SIMCA) etc so that it can play a guiding role of theory in quality control and application of meat flavors.Through the study of the subject, a good heat-resistant properties of high-quality products was developed. It not only settled chemical smell produced by chemical materials, the problem of natural odor and heat instability, but also overcomed the problem of having not obvious characteristic aroma. And It can solve the status of rely on imported high quality meat flavors, replace foreign imports. It can save a lot of foreign exchange for our country. The technology has a better prospect, expected to be realize the industrialization in meat business, food processing enterprises in different parts of our country. It can give better benefit to companies and enhance the overall technological level of perfume and flavor industries.