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| Effect of Addition of Enzymatic Hydrolysate of Bovine Bone into Maillard Reaction System on Volatile Aroma Composition of Beef Essence |
| CHENG Xiaoyu, LI Yingnan, LIU Wenying, JIA Xiaoyun |
| China Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences,Beijing 100068, China |
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Abstract This study was intended to examine the effect of adding different amounts of bovine bone collagen hydrolysate prepared with flavourzyme to the Maillard reaction system used to produce beef essence on the flavor quality of reaction products. The results showed that the volatile flavor compounds of beef essence varied significantly depending on the amount of added bovine bone collagen hydrolysate. The addition of 6 g of bovine bone collagen hydrolysate led to the generation of high amounts of volatile compounds (95.39%) in the beef essence, with the characteristic flavor compounds pyrazines, aldehydes and ketones being dominant. Electronic nose analysis suggested that the flavor compounds formed in the presence of 8 and 10 g of the hydrolysate were partly identical, and significant differences were found at other addition levels of the hydrolysate. The beef essence obtained under this condition had an outstanding roast aroma and good flavor.
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