論文

査読有り
2017年12月

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

ANIMAL SCIENCE JOURNAL
  • Koshiro Migita
  • ,
  • Takao Iiduka
  • ,
  • Kie Tsukamoto
  • ,
  • Sayuri Sugiura
  • ,
  • Genichiro Tanaka
  • ,
  • Gousuke Sakamaki
  • ,
  • Yasufumi Yamamoto
  • ,
  • Yusuke Takeshige
  • ,
  • Toshio Miyazawa
  • ,
  • Ayako Kojima
  • ,
  • Tomoko Nakatake
  • ,
  • Akihiro Okitani
  • ,
  • Masanori Matsuishi

88
12
開始ページ
2050
終了ページ
2056
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1111/asj.12876
出版者・発行元
WILEY

The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121 degrees C. An untrained panel evaluated both uncured corned beef and canned yamato-ni beef and found that they had an aroma that was significantly (P<0.01) similar to the odor of 121 degrees C-heated beef than 100 degrees C-heated beef. The panel also noted that the aroma of 121 degrees C-heated beef tended to be (P<0.1) preferable than that of 100 degrees C-heated beef. These results suggest that retort beef aroma is one constituent of palatability in canned beef. GC-MS (gas chromatography-mass spectrometry) analysis of the volatile fraction obtained from 100 degrees C- and 121 degrees C-heated beef showed that the amounts of pyrazine, 2-methylpyrazine and diacetyl were higher in the 121 degrees C-heated beef than in the 100 degrees C-heated beef. GC-sniffing revealed that the odor quality of pyrazines was similar to that of retort beef aroma. Therefore, pyrazines were suggested to be a candidate responsible for the retort beef aroma. Analysis of commercial uncured corned beef and cured corned beef confirmed the presence of pyrazine, 2-methylpyrazine and 2,6-dimethylpyrazine.

Web of Science ® 被引用回数 : 1

リンク情報
DOI
https://doi.org/10.1111/asj.12876
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000418163400020&DestApp=WOS_CPL