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      Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

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          Abstract

          The aims of this study were to investigate the effect of stewing process on the content of taste compounds in stewing beef broth. The amino acids, 5′‐nucleotides, and organic acids in stewing beef broth were determined by HPLC. The results showed that the contents of four 5′‐nucleotides in raw beef were significantly lower than that in stewed beef broth. The addition of spices, salt, and sucrose was beneficial to promote the release of amino acid in beef broth. The highest contents of umami, sweet amino acid, and total amino acid were 907.67, 2930.11, and 5088.76 μg/g in stewed beef broth with salt addition, and 1085.10, 3367.48, and 5595.20 μg/g with sucrose addition. The contents of those in the stewed beef optimal group (s‐b‐o) were 7008.53, 34007.67, and 49282.82 μg/g, respectively, which was far higher than that with salt addition and sucrose addition. The content of total amino acid and total organic acid was significantly higher in s‐b‐o‐o than in s‐b‐o. The proper amount of blend oil was beneficial to the release of flavor substances in stewed beef broth. The EUC value of the stewed beef blank group (s‐b‐b) was 3.50 g MSG/100 g. The addition of spices could significantly increase the EUC of stewed beef broth. The TAVs of 8 compounds were more than 1 in the sample of s‐b‐o‐o, including Asp, Glu, Pro, Ala, Val, Met, Arg, and tartaric acid. These 8 compounds contribute more to the taste of stewed beef broth.

          Abstract

          To investigate the stewing process effect on taste content in stewing beef broth, the amino acids, 5′‐nucleotides, and organic acids were determined by HPLC. The addition of spices, salt, oil and sucrose promoted the release of amino acid. The TAVs of 8 compounds were more than 1 in the sample of s‐b‐o‐o.

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          Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

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            Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

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              Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

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                Author and article information

                Contributors
                zhangyuyu@btbu.edu.cn
                Journal
                Food Sci Nutr
                Food Sci Nutr
                10.1002/(ISSN)2048-7177
                FSN3
                Food Science & Nutrition
                John Wiley and Sons Inc. (Hoboken )
                2048-7177
                09 January 2020
                February 2020
                : 8
                : 2 ( doiID: 10.1002/fsn3.v8.2 )
                : 955-964
                Affiliations
                [ 1 ] Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing China
                Author notes
                [*] [* ] Correspondence

                Yuyu Zhang, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.

                Email: zhangyuyu@ 123456btbu.edu.cn (Y.Y. Zhang)

                Author information
                https://orcid.org/0000-0003-3095-3083
                Article
                FSN31376
                10.1002/fsn3.1376
                7020296
                bc193c2e-8bcd-43b6-a9ca-cac4dadaf555
                © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                : 19 July 2019
                : 03 December 2019
                : 09 December 2019
                Page count
                Figures: 3, Tables: 1, Pages: 10, Words: 7351
                Funding
                Funded by: Beijing Outstanding Young Scientist Program
                Award ID: BJJWZYJH01201910011025
                Funded by: the National Natural Science Foundation of China
                Award ID: 31972191
                Funded by: National Natural Science Foundation of China , open-funder-registry 10.13039/501100001809;
                Award ID: 31972191
                Award ID: BJJWZYJH01201910011025
                Categories
                Original Research
                Original Research
                Custom metadata
                2.0
                February 2020
                Converter:WILEY_ML3GV2_TO_JATSPMC version:5.7.5 mode:remove_FC converted:14.02.2020

                5′‐nucleotide,amino acid,organic acid,stewed beef broth,taste compound

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