By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)
Read or Download Advances in Food Research, Vol. 18 PDF
Best technique books
Each web page of ShopNotes journal will make you a greater woodworker, since you get extra woodworking plans, extra woodworking options, extra woodworking jigs, and extra approximately woodworking instruments — and never a unmarried advert. For greater than 25 years, woodworkers have grew to become to ShopNotes for the main special woodworking plans and woodworking counsel on hand wherever.
Quantity 2 of this sequence covers complex electric options for each element of operating a version railroad, from wiring and relays to command and computing device cab regulate. comprises worthwhile black and white pictures and diagrams on each web page. With index. 208 pages.
Extra info for Advances in Food Research, Vol. 18
This process is not nomially employed to a great extent, since most meats suffer loss of flavor and tenderness. Removal of moisture by freeze-drying appears more feasible and involves less flavor loss but has some danger of off-flavor develop- 20 KARL 0. HERZ AND STEPHEN S. CHANG ment. , 1962). Phospholipids are oxidized first, the more saturated tissue triglycerides later. Water extracts of freeze-dried meat contained enzymes of the glycolytic pathway and the citric acid cycle, other sarcoplasmic proteins, and myoglobin.
Brothy flavor was continuously given off, and this flavor increased in strength with time of cooking (cf. Landmann and Batzer, 1966). After the l-hr treatment, analysis showed that there were left sufficient nonvolatile reserves to continue producing flavor compounds. Desirable flavor continues to be given off during heating of either finely divided lean beef slurries (K. 0. , 1964b). Since diffusion of reactants cannot be a serious deterrent under these conditions, the rate-limiting step(s) causing continuous evolution of volatiles must be in the conversion of precursor to reactant and/or in the flavor-producing reaction itself.
Conceivably, the relative increase in salt concentration could, by a dehydrating mechanism or simply by an increased “salting-out” effect, raise a larger number of flavor molecules to a volatile state under the influence of heat, or induce otherwise less volatile compounds to join the train of aroma compounds in flavor isolation steps. 1). ON THE ORIGIN OF b‘lEAT FLAVOR COMPOUNDS-EARLY VIEWS Landmann and Batzer (1966) considered that cooked meat flavor is a complex mixture of volatile and nonvolatile compounds resulting from reactions induced by heat in raw meat flavor precursors, both nonvolatile and volatile.