Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC-MS analysis of the isolated volatiles revealed that the thiol containing compounds were th...

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Bibliographic Details
Published in:Food chemistry 2015-11, Vol.187, p.7-13
Main Authors: Lotfy, Shereen N, Fadel, Hoda H M, El-Ghorab, Ahmed H, Shaheen, Mohamed S
Format: Article
Language:English
Subjects:
Agaricales - chemistry
Amino Acids - analysis
Animals
Cattle
Desiccation
Drug Compounding - methods
Female
Flavoring Agents - analysis
Food Handling - methods
Fungal Proteins - chemistry
Gas Chromatography-Mass Spectrometry
Hot Temperature
Humans
Hydrolysis
Male
Microwaves
Odorants - analysis
Red Meat
Taste
Volatile Organic Compounds - analysis
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Summary:A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC-MS analysis of the isolated volatiles revealed that the thiol containing compounds were the predominate in both samples. However, MBF comprised higher concentration of these compounds (13.84 ± 0.06%) than CBF (10.74 ± 0.06%). The effect of microencapsulation with gum Arabic by using spray drying on the odour profile and volatile compounds of the two encapsulated samples (E-CBF and E-MBF) was investigated. The results revealed significant qualitative and quantitative variations in the volatiles of both samples. The highly volatile compounds decreased remarkably in concentration with encapsulation, while the pyrazines, thiazoles and disulphides showed opposite trend. The significant decrease in the thiol containing compounds in E-CBF and E-MBF were attributed to their oxidation to other compounds such as disulphide compounds which showed significant increase in the encapsulated samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.04.027