A - Papers appearing in refereed journals
Bassam, S. M., Noleto-Dias, C. and Farag, M. A. 2022. Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chemistry. 371, p. 131139. https://doi.org/10.1016/j.foodchem.2021.131139
Authors | Bassam, S. M., Noleto-Dias, C. and Farag, M. A. |
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Abstract | Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer’s preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized. |
Keywords | Grilled meat; Aroma; Heterocyclic amines; Polyaromatic hydrocarbons; Maillard; Strecker; Lipid oxidation; Flavour |
Year of Publication | 2022 |
Journal | Food Chemistry |
Journal citation | 371, p. 131139 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.foodchem.2021.131139 |
Web address (URL) | https://www.sciencedirect.com/science/article/abs/pii/S0308814621021452?via%3Dihub |
Open access | Published as non-open access |
Funder | Biotechnology and Biological Sciences Research Council |
Output status | Published |
Publication dates | |
Online | 16 Sep 2021 |
Publication process dates | |
Accepted | 12 Sep 2021 |
Publisher | Elsevier Sci Ltd |
ISSN | 0308-8146 |
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