Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WU Xiao, KONG Ling-hui, ZHAO Yuan-yuan. Effect of tallow oxidation on the formation of beef flavors[J]. Science and Technology of Food Industry, 2017, (14): 71-74. DOI: 10.13386/j.issn1002-0306.2017.14.014
Citation: WU Xiao, KONG Ling-hui, ZHAO Yuan-yuan. Effect of tallow oxidation on the formation of beef flavors[J]. Science and Technology of Food Industry, 2017, (14): 71-74. DOI: 10.13386/j.issn1002-0306.2017.14.014
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Effect of tallow oxidation on the formation of beef flavors

    Abstract
  • The effect of the oxidized tallow with different POV ( 40, 60 and 80 meq/kg fat) on Maillard reaction produced from beef hydrolysate was studied in this experiment by calculating amino acid composition, peptide molecular distribution, odour composition and taste of Maillard reation produces.The results showed that oxidized tallow with different POV would affect the formation of odour and taste of beef during maillard reaction, mainly through influencing the reactivity of Sulfur-containing amino acids, umami amino acid and peptide molecular distribution of maillard reaction system from hydrolysate.
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