Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131139
Keywords
Grilled meat; Aroma; Heterocyclic amines; Polyaromatic hydrocarbons; Maillard; Strecker; Lipid oxidation
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The flavor of cooked meat products is influenced by heat-driven reactions that produce a complex mixture of volatile compounds, impacting consumer preference significantly. Factors affecting grilled flavor include temperature, type of meat, food components, animal antemortem factors, and food additives.
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multidirectional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal antemortem factors and food additives are summarized.
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