Document Detail

Inhibitory effect of sulfur-containing amino acids on burnt off-flavours in canned liver sausages.
MedLine Citation:
PMID:  22062043     Owner:  NLM     Status:  In-Data-Review    
The sensory quality of canned liver sausages is limited by a negative burnt high-temperature-heated flavour, caused by Maillard reaction products between amino acids and sugars. In experiments with liver sausage, reduced glutathione in concentrations of 0.01-0.30% had no positive effect on taste and color. N-acetyl-L-cysteine, an acylated derivative of the amino acid L-cysteine, was tested in concentrations between 0.03-0.50%; a concentration of 0.15% was optimal for the inhibition of the burnt flavour. An acid taste caused by lower pH was corrected by the addition of 0.25% diphosphate. When 0.15% N-acetyl-L-cysteine and 0.25% diphosphate were added to the sausage preparations, the heat-induced changes in amino acids and glucose were the same as in the control. Moreover, under different sterilization conditions, the additive mixture was shown to be an excellent inhibitor of the burnt flavour.
C Hilmes; A Fischer
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  46     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1997 Jun 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  199-210     Citation Subset:  -    
Institute of Food Technology, Department of Meat Technology, University of Hohenheim, Garbenstraβe 25, 70599 Stuttgart, Germany.
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