Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

Yongkang Ye; Shuangshuang Ye; Zhangxiang Wanyan; Hao Ping; Zixun Xu; Shudong He; Xiaodong Cao; Xiangyang Chen; Wanwan Hu; Zhaojun Wei

doi:10.1016/j.foodchem.2022.132119

Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

Food Chem. 2022 Jun 1:378:132119. doi: 10.1016/j.foodchem.2022.132119. Epub 2022 Jan 10.

Authors

Yongkang Ye¹, Shuangshuang Ye², Zhangxiang Wanyan³, Hao Ping³, Zixun Xu³, Shudong He², Xiaodong Cao⁴, Xiangyang Chen⁵, Wanwan Hu⁶, Zhaojun Wei⁷

Affiliations

¹ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
² School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
³ School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China.
⁴ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: xiaodongcao@hfut.edu.cn.
⁵ School of Life and Environmental Sciences, Huangshan University, Huangshan 245041, China.
⁶ Huangshan Chaogang Food Co., Ltd, Huangshan 245000, China.
⁷ School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China. Electronic address: zjwei@hfut.edu.cn.

PMID: 35033715
DOI: 10.1016/j.foodchem.2022.132119

Abstract

This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.

Keywords: Beef flavor; Hydrolyzed soybean meal; Maillard reaction; Oxidized beef tallow; Volatile compounds.

MeSH terms

Animals
Cattle
Fats
Flavoring Agents
Glycation End Products, Advanced*
Glycine max*
Hot Temperature
Maillard Reaction

Substances

Fats
Flavoring Agents
Glycation End Products, Advanced
tallow