.50) of consumers aided in the optimization of process
parameters. Five independent variables were chosen for simultaneous evaluation
by response surface methodology: pH, cooking temperature, cooking period, ribose
level, and cysteine level. B-HVP concentration was fixed at 10% w/v (aqueous).
Based on consumer acceptance data we found that the following conditions were
optimal: pH = 6, temperature = 99¡C, time = 1.5 h, ribose amount =
0.0005 mol, and cysteine amount = 0.0005 mol. The trained sensory panel scored
this process flavoring as chicken-like with some roast beef-like
characteristics. This same product received a high acceptability score of 7.0 on
a nine point hedonic scale. Process flavorings made under optimal conditions
were characterized by both sensory and instrumental analyses. The predominant
aroma compounds in this process flavor were identified as 2-furfurylthiol,
2-methyl-3-fluranthiol, dimethltrisulfide, 2-methylpropanal, maltol,
methanethiol, and 2-acetyl-1-pyrroline. All of these compounds were thermally
generated from reaction of sugars and amino acids. These data were important for
establishing quality criteria for the process flavor. The presence of some aroma
compounds, such as maltol, might be undesirable in certain flavors, such as
pork, turkey, or when a "pure" chicken flavor is desired. Also, other
amino acid/sugar combinations that we tested resulted in process flavorings with
burnt flavor characteristics--presumably due to presence of amides. We began
research in FY1998 on the reduction or removing of the amides and other
off-flavors from the E-HVP. The process involved a use of activated charcoal and
hydrophobic polymer adsorbent for the removal of dark pigmented material and
off-odors. After treatment, the E-HVP was pale in color and had a mild odor, but
intense and desirable brothy taste. Optimization of the above process is
currently under investigation. In FY 1999 we will continue to study the above
process and will examine the use of other flavor precursor systems. We will also
continue to examine/develop more efficient processes (i.e., multienzyme systems)
for production of E-HVP.
Publications
Wu, Y.F. 1998 (May). Development and Characterization of
Meat-Like Process Flavorings
from Enzyme-Hydrolyzed Soybean Meal. MS Thesis, Mississippi
State University, Mississippi
State, MS.
