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Titolo:
Lipids and meat quality: lipolysis, oxidation, Maillard reaction and flavour
Autore:
Gandemer, G;
Indirizzi:
Inst Natl Rech Agron, Lab Etud Interact Mol Alimentaires, F-44316 Nantes 3, France Inst Natl Rech Agron Nantes France 3 mentaires, F-44316 Nantes 3, France
Titolo Testata:
SCIENCES DES ALIMENTS
fascicolo: 3-4, volume: 19, anno: 1999,
pagine: 439 - 458
SICI:
0240-8813(1999)19:3-4<439:LAMQLO>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
WARMED-OVER FLAVOR; DRY-CURED HAM; ADIPOSE TISSUES; MUSCLE; PEROXIDATION; IRON; BEEF; PHOSPHOLIPIDS; PIGS; PORK;
Keywords:
lipid; lipolysis; oxidation; Maillard reaction; meat;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
80
Recensione:
Indirizzi per estratti:
Indirizzo: Gandemer, G INRA, F-86600 Lusignan, France INRA Lusignan France F-86600INRA, F-86600 Lusignan, France
Citazione:
G. Gandemer, "Lipids and meat quality: lipolysis, oxidation, Maillard reaction and flavour", SCI ALIMENT, 19(3-4), 1999, pp. 439-458

Abstract

This paper is an overview of the role of intramuscular lipids in meal flavour. The first part is devoted to the composition of intramuscular lipids and their main factors of variation. The second and the third parts deal with lipid degradation through lipolysis and oxidation in muscles. The final section is devoted to the interactions between lipid oxidation and the Maillard reaction with emphasis on typical cooked meat aroma and "warmed-over-flavour". Phospholipids are the main substrates of both lipolysis and oxidation in muscle. Very little is known about lipolysis in skeletal muscles and the relationship between lipolysis and oxidation is not yet clearly established. Even though many potential mechanisms of lipid oxidation in muscle cells have been described, their relative contribution to oxidation processesin meat remains to be established. Lipids primarily interfere with the Maillard reaction through their oxidation breakdown products which quench the formation of heterocyclic compounds, (mainly sulfur containing heterocycliccompounds). The overall aroma of cooked meat results from a subtle equilibrium between the products from lipid oxidation and from the Maillard reaction. Insufficiencies in the present knowledge are underlined in the conclusion.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 06:34:01