Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor

• 발행기관: 한국축산식품학회
• 저자명: Dongheon Lee Seokjun Lee Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』제45권 제1호, 303~327쪽, 전체 25쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.01.01

국문 초록

Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with meat and by-products are summarized in this review. The review also highlights the flavor precursors in the animal resources and their participation in the Maillard reaction. This review provides a basis for a better understanding of the model systems, especially those prepared with animal resources.

목차

Introduction

Meat Flavor Formation through the Maillard Reaction

Maillard Reaction Model System Consisting of Animal Resources

Factors Affecting the Flavor of Maillard Reaction Products

Conclusion

References

키워드

meat flavor Maillard reaction model system animal resources sensory attribute