Details

Autor(en) / Beteiligte

• Lee, Dongheon
• Kim, Hye-Jin
• Kim, Sung-Su
• Park, Nayoon
• Jo, Cheorun

Titel

Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma

Ist Teil von

• Food research international, 2024-11, Vol.196, p.115118, Article 115118

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Degree of lipid oxidation affects the flavor of Maillard reaction products (MRPs).•Oxidation level of beef tallow increased with prolonged duration of cold plasma.•Lipid oxidation-derived volatiles of MRPs increased by plasma-treated beef tallow.•A moderate plasma treatment (10 min) of beef tallow reduced the off-odor of MRPs. It remains unclear how the oxidation degree of animal fat affects the flavor formation and sensory attributes of Maillard reaction products (MRPs). To oxidize beef tallow differentially under mild conditions, an atmospheric pressure cold plasma (APCP) was applied due to its easy, economical, and controllable manipulation and effectiveness. As the duration of APCP increased after 10 min, the oxidation degree of beef tallow increased significantly (p < 0.05). The beef tallow was incorporated into the cysteine-xylose model system and heated at 120 °C for 90 min. Volatiles from lipid oxidation products increased, whereas sulfur-containing compounds decreased significantly when the model included APCP-treated beef tallow (p < 0.05). MRPs with 10-min APCP-treated beef tallow showed reduced off-odor (p < 0.05). Thus, moderate APCP treatment to beef tallow may be beneficial for sensory attributes of MRPs. It suggests the potential of APCP to improve the flavor of heat-sensitive foods by controlling lipid oxidation.