Use of egg yolk to imitate meat aroma.

Egg Yolk Lutein Meat / analysis Odorants Taste
Antioxidants Egg yolk Free radicals scavenging Lipid autoxidation Lutein Maillard reaction Meat

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Mar 2022
Historique:
received: 28 05 2021
revised: 22 08 2021
accepted: 07 09 2021
pubmed: 20 9 2021
medline: 24 11 2021
entrez: 19 9 2021
Statut: ppublish

Résumé

Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In this study, the lipids in egg yolk were partly removed by acetone or totally removed by chloroform/methanol, and lutein was removed simultaneously by the solvents. Then, the samples were heated, and the volatiles and aroma profiles were analyzed. The results showed that chicken meat aroma and meat aroma were imitated successfully through the removal of neutral lipids and lutein (acetone-treated) and total lipids and lutein (chloroform/methanol-treated) egg yolk samples, respectively. Finally, additional lutein and tert-butylhydroquinone were employed for validating the inhibiting effects of lutein on lipid oxidation and Maillard reaction, and the results demonstrated that it was lutein rather than lipids or their degradation products that determined the flavor formation. These findings push forward the mechanisms for the formation of meat flavor and provide insights for future manufacturing of meat aroma.

Identifiants

DOI: 10.1016/j.foodchem.2021.131112 PMID: 34537609
pubmed: 34537609
pii: S0308-8146(21)02118-X
doi: 10.1016/j.foodchem.2021.131112
pii:
doi:

Substances chimiques

Lutein X72A60C9MT

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

131112

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Xiaoying Yang (X)

Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.

Jie Liu (J)

Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.

Peng Wan (P)

Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.

Dong Guo (D)

Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.

De-Wei Chen (DW)

Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China. Electronic address: chendw@gxu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Oeufs › Jaune d'œuf › Use of egg yolk to imitate meat aroma.
questionsmedicales.fr › Facteurs biologiques › Pigments biologiques › Caroténoïdes › Xanthophylles › Lutéine › Use of egg yolk to imitate meat aroma.
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Use of egg yolk to imitate meat aroma.
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Use of egg yolk to imitate meat aroma.
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Use of egg yolk to imitate meat aroma.