FOOD FLAVOURING INGREDIENTS OF FOOD RECIPES DEVELOPED IN THE PRESENCE OF BACTERIAL CULTURES
https://doi.org/ 10/21285/2227-2925-2017-7-3-124-136
Abstract
The results of compositional research of chemical components forming flavour characteristics of food products based on meat ingredients are presented. To accelerate the processes of bio-chemical treatment, starting cultures such as Lactobacillus plantarum, Staphylococcus carnosus and Micrococcus varians, employed in technologies for obtaining Russian national meat products, were used. It is shown that the taste and aroma of food products based on meat raw materials is determined by a large number of organic compounds, which combination determines the original taste of a particular product. The conditions of bacterial culture influence on the composition of volatile components formed as a result of fermentation of food quality mixtures are compared with flavouring components based on spices. 1-ethyl-2-phenyl-1H-indole; methyl esters of docosanoic, nonanoic, dodec-anoic, tetradecanoic, pentadecanoic, 9-hexadecene, hexadecanoic, cis-10-heptadecanoic, heptadecanoic, cis-9-octadecene, cis-10-nonadecenoic, cis-5, 8, 11, 14-eicosatetraene, cis-5, 8, 11-eicosatriene, 6-octadecene, 10-nonadecene, cis-13-eicosenic, eicosanic, arachidonic, 7,10,13-eicosatriene, 18-methylnonadecanoic, 8,11,14,17-eicosatetraene, cis-5, 8, 11, 14, 17-eicosapentaenoic, docosanoic acids, 3,7, 11-trimethyl-2, 6, 10-dodecatrien-1-ol, 2,4-dinitro-5-fluoroaniline, 1, 9-cyclohexadeca-diene, 11 -hexaden-1-ol acetate, 9-octadecenal, palmitoyl chloride, 1-cyclohexylnonene, D-halopyranoside, cholesterol, octacosyl acetate and 13-tetradecene-1-ol acetate, the mass fraction of which in the sum of the fragrance substances of the product is from 0.1 up to 26%. Chemical substance composi-tions of aroma of muscat and black pepper spices are described for the mixtures on the basis of animal raw materials, which vary under the influence of bacterial cultures.
About the Authors
A. N. Ivankin
Bauman Moscow State Technical University
Russian Federation
Russian Federation
G. N. Fadeev
Bauman Moscow State Technical University
Russian Federation
Russian Federation
V. S. Boldyrev
Bauman Moscow State Technical University
Russian Federation
Russian Federation
O. P. Proshina
Bauman Moscow State Technical University
Russian Federation
Russian Federation
A. V. Kulikovskii
The V.M. Gorbatov All Russian Meat Research Institute
Russian Federation
Russian Federation
A. A. Semenova
The V.M. Gorbatov All Russian Meat Research Institute
Russian Federation
Russian Federation
V. V. Nasonova
The V.M. Gorbatov All Russian Meat Research Institute
Russian Federation
Russian Federation
References
1. Doty R.L. Sense of Smell. In: Encyclopedia of Human Behavior / Ed. V.S. Ramachandran. NY: Elsevier Inc, 2012. P. 366-372.
2. Грень А.И., Высоцкая Л.Е., Михайлова Т.В. Химия вкуса и запаха мясных продуктов. Киев: Наукова Думка, 1985.
3. Ханхалаева И.А., Хамаганова И.В. Влияние стартовых культур на формирование вкуса и аромата сырокопченых колбас // Мясная индустрия. 2008. N 3. С. 53-55.
4. Watkins P.J., Kearney G., Rose G., Allen D., Ball A.J., Pethick D.W., Warner R.D. Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.//Meat Science. 2014. V.96. № 2. P. 1088-1094.
5. De Wijk R.A., Kooijman V., Verhoeven R.H.G, Holthuysen N.T.E., de Graaf C. Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods // Food Quality and Preference. 2012. V. 26, N 2. P. 196-203.
6. Zhang W., Xiao S., Samaraweera H., Lee E.J., Ahn D. U. Improving functional value of meat products.// Meat Science. 2010. V. 86, N 1. P. 15-31.
7. Weiss J., Gibis M., Schuh V., Salminen H. Advances in ingredient and processing systems // Meat Science. 2010. V.86, N 1. P. 196-213.
8. Cardello A.V., Wise P.M. Taste, smell and chemesthesis in product experience // Product Experience.2008. N 1. P. 91-131.
9. Stahnke L.H., Sunesen L.O., Smedt A.D. Sensory characteristics of European, dried, fermented sausages and the correlation to volatile profile // In Proceedings of the 13th Forum for Applied Biotechnology. 22-23 September 1999: Mededelingen Faculteit Landbouwkundige en Toegepaste Biologische Wetenschapppen, 1999. P. 559-566.
10. Mateo J., Zumalacárregui J.M. Volatile compounds in chorizo and their changes during ripening // Meat Science. 1996. V. 44, N 2. P. 255-273.
11. Sunesen L.O., Dorigoni V., Zanardi E., Stahnke L.H. Volatile compounds released during ripening in Italian dried sausage.// Meat Science. 2001. V. 58, N 1. Р. 93-97.
12. Vandekerckhove P., Demeyer D. Compounds determining pH in dry sausage // Fleischwirtsch. 1975. V. 55. P. 680-682.
13. Casaburi A., Aristoy M.C., Cavella S., Di Monaco R., Ercolini D., Toldra F. Biochenical and sensory characteristics of traditional fermented sausages // Meat Science. 2007. V.76, N 3. P. 295-307.
14. Fadeev G.N., Boldyrev V.S., Sinkevich V.V. Sonochemical transformations of chelate and clathrate structures in a low-frequency acoustic field // Doklady Physical Chemistry. 2015. V. 462, N 2. P. 119-123.
15. Ivankin A. N., Kulikovskii A.V., Vostrikova N.L.,Chernuha I. M. Сis and trans conformational changes of bacterial fatty acids in comparison with analogs of animal and vegetable origin // Applied Biochemistry and Microbiology. 2014. V. 50, N. 6. P. 668-674.
16. Gianelli M.P., Salazar V. Mohika L. Volatile compounds of traditional meat products [Электронный ресурс]. URL: http://www.scielo.br.
17. Лисицын А.Б., Иванкин А.Н., Неклюдов А.Д. Методы практической биотехнологии. М: ВНИИМП, 2002. С. 120.
18. Рогов И.А., Забашта А.Г., Казюлин Г.П. Общая технология мяса и мясопродуктов. М.: Колос, 2000. 367 с.
19. Рогатин А.И., Семенова А.А., Насонова В.В., Куликовский А.В., Вострикова Н.Л., Иванкин А.Н. Формирование сырокопченой колбасы под влиянием стартовых культур // Теория и практика переработки мяса. Все о мясе. 2014. N 1. С. 24-26.
20. Zakharov A.N., Zefirov N.S. Саtalytic behavior of copper (II) chelate complexes sterically held in zeolite large cavities and fixed on its outer surface by a topological anchor// Russian Journal of General Chemistry. 2009. V. 79, N 12. P. 2563-2573.
21. Neklyudov A.D., Ivankin A.N., Berdutina A.V. Preparation and purification of protein hydrolysates // Applied Biochemistry and Microbiology. 2000. V. 36, N 5. P. 452-459.
22. Neklyudov A.D., Ivankin A.N. Proteolytic activity of a fermental complex of a pancreas // Applied Biochemistry and Microbiology. 2002. V. 38, N 5. P. 399-409.
Review
For citations:
Ivankin A.N., Fadeev G.N., Boldyrev V.S., Proshina O.P., Kulikovskii A.V., Semenova A.A., Nasonova V.V. FOOD FLAVOURING INGREDIENTS OF FOOD RECIPES DEVELOPED IN THE PRESENCE OF BACTERIAL CULTURES. Proceedings of Universities. Applied Chemistry and Biotechnology. 2017;7(3):124-136. (In Russ.) https://doi.org/ 10/21285/2227-2925-2017-7-3-124-136
Views: 372
Email this article 