Tallow Beef Flavor: Effect of processing conditions and ingredients on 3-chloropropane-1, 2-diol esters generation and sensory characteristics

Abstract

The effect of processing conditions (heating temperature, reaction time and pH) and ingredients of beef flavor system (including enzymatic tallow hydrolysate, DL-methionine, L-cysteine, glucose and D-xylose) on 3-monochloro-1, 2-propanediol (3-MCPD) esters concentration and sensory characteristics of beef flavors were investigated. The results indicated that DL-methionine and L-cysteine had similar effects on the content of 3-MCPD esters, promoting their formation at low concentration, whereas, reducing them when added at high concentration. 3-MCPD esters concentration increased with increasing enzymatic tallow hydrolysate and D-xylose concentration. However, the addition of glucose had no significant effect on 3-MCPD esters concentration. Considering 3-MCPD esters concentration and sensory characteristics, the optimal addition of flavor precursors was finally selected as: enzymatically hydrolyzed tallow (10 %), L-cysteine (1.2 %), DL-methionine (1.2 %), glucose (1 %) and D-xylose (0.5 %). In addition, 3-MCPD esters concentration was also strongly dependent on heating temperature, reaction time and pH. In conclusion, beef flavor was prepared using the optimal concentrations of flavor precursors and heated at 110 ºC with initial pH 7.0 for 100 min.

Practical applications: This study will provide a promising way of controlling the formation of 3-MCPD esters without changing the flavor quality of savory flavors. It will promote the food safety control technology of savory flavoring from passive defense to active forewarning. Also, it will provide theoretical guidance and technical support for the sustainable and healthy development of savory flavoring industry.

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