Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning
- 作者：G. Koutsidis ; J.S. Elmore ; M.J. Oruna-Concha ; M.M. Campo ; J.D. Wood ; D.S. Mottram
- 关键词：Beef ; Post-mortem conditioning ; Water-soluble flavour precursors ; Sugars ; Amino acids ; Inosine 5′ ; -monophosphate ; Flavour
- 刊名：Meat Science
- 出版年：2008
- 期刊代码：78_03091740
- 类别：abs
- 出版时间：June 2008
- 卷：79
- 期：2
- 页码：270-277
- 文件大小：143 K
摘要
Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21 days at 4 °C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5′-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15%during conditioning, while glycogen levels remained unchanged from 2 days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed.