RT info:eu-repo/semantics/article
T1 Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
A1 García Lomillo, Javier
A1 González San José, Mª Luisa
A1 Pino García, Raquel del
A1 Ortega Heras, Miriam
A1 Muñiz Rodríguez, Pilar
K1 Food
K1 Biochemistry
K1 Molecular biology
K1 Alimentos
K1 Bioquímica
K1 Biología molecular
AB The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor.The aim of this work was to evaluatethe effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines weresuccessfully identified, 2,5-dimethylpyrazine being the most abundant. Although 2-ethyl-5-methylpyrazine was in lower levels, itpresented the highest odor units, due to its low threshold. RWPS enhanced the formation of the five identified pyrazines (2.1 times),without relevant changes in the proportion between them.The highest increase was observed for 2-ethyl-6-methylpyrazine (3 timeshigher than in control). These results were corroborated by electronic nose analysis, presenting RWPS beef patties higher odorintensities. Mechanisms to explain these effects are also proposed in the present work, and the high content of polyphenols seemsto be the major cause of the observed results.The use of RWPS could improve the flavor characteristics of meat products or enableusing less intense cooking conditions with no changes in the flavor.
PB Hindawi Publishing Corporation
YR 2016
FD 2016
LK http://hdl.handle.net/10259/4301
UL http://hdl.handle.net/10259/4301
LA eng
NO Autonomous Government of Castilla y Le´on through theresearch Projects BU282U13
DS Repositorio Institucional de la Universidad de Burgos
RD 17-abr-2024