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| 19 AUGUST 2008 | HOME | INDEX |
Developing Meat Flavors may appear relatively simple due to the limited number of ingredients approved and available in the industry. However because of the unlimited combinations of ingredients and process variables, developing good meat flavors can become frustrating and require much trial and error. There is a large body of literature on the Maillard Reaction and model systems to demonstrate the theory. Due to the complexity of the Maillard Reaction, saleable meat flavors cannot be developed by model systems alone.
Before developing process flavors a good understanding of how process variables affect meat flavor profiles is necessary. Below is a summary of process variables and how they affect the results of the reaction. Most of the variables do not act independently, but interact with other variables to develop the resultant profile.
Variables Summary
Time :
Increased
time can increase flavor intensity, and change the flavor profile.
Temperature:
Increases
ingredient solubility and rate of reaction, which can increase roast character
and meat type volatiles.
pH:
Increase in
pH can significantly change the flavor profile, and produce roast characters,
brown notes, burnt notes, and carmelized notes, in combination with selected
sugars. Some formulations which contain HVP, AYE,or meat extracts produce more
characteristic meat profiles with low or high pH.
Concentration:
Some ingredients used in meat flavor reactions are not very soluble, and
therefore limit their usefulness in meat flavors. Since meat flavor reactions
are usually made by a batch process, the concentration of ingredients affect
yields and pricing. Concentration can also affect flavor profile.
Sugars:
Sugars
react with amino acids like Cysteine HCL and other amino acids from HVP, AYE or
meat proteins to produce different flavor profiles and characteristic meat
flavors. The ratio of cysteine HCL to the sugar(s) can help determine whether a
roast character is produced or not. In general, the more reactive sugars
like Ribose and Xylose are useful for beef flavors, and the less reactive sugars
are preferred for chicken or pork. High amounts of sugars produce burnt notes
and coffee like profiles.
Proteins:
Meat
protein preparations in reactions can produce characteristic meat flavor
profiles.
HVP's are inexpensive sources of free amino acids. They do react with
sugars to produce characteristic meat profiles. They are also useful in meat
flavor dry blends.
AYE's: are more expensive than HVP's or meat
proteins, but produce characteristic meat profiles. They are also useful in meat
flavor dry blends.
Gelatin can produces characteristic beef flavor but also sweet type flavors.
Amino Acids:
Some single amino acids are useful in producing characteristic meat flavor
profiles. They are also useful in enhancing meat flavors during reactions.
Solvents:
The
choice of a reaction solvent affects the solubility of ingredients used.
Maillard reactions require water for ingredient solubility. Oil based reactions
limit the variety of meat flavor profiles desired. Subtle flavor profiles can be
developed in oil based reactions, but are more difficult to handle that aqueous
based reactions.
Reaction Processes:
High temperature oil based, vacuum dried or aqueous based reactions all
produce different (meat) flavor profiles. Choosing the correct process depends
upon your desired goal.
Cysteine HCL:
This ingredient is widely used in meat flavors. Cysteine is used to prevent
browning in food applications and control browning in flavor reactions. In the
Maillard reaction, using the correct ratio and amount of Cysteine / Sugar(s) is
important to produce the flavor profile desired.
Browning is increased by:
Higher pH, increased sugar level,
decreased Cysteine HCL, higher temperature, longer reaction times, and selection
of amino acids.
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