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Original Articles

Protein hydrolysis—the key to meat flavoring systems

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Pages 287-312 | Published online: 03 Nov 2009

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Yu Fu, Yuhao Zhang, Olugbenga P. Soladoye & Rotimi E. Aluko. (2020) Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition 60:20, pages 3429-3442.
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Yongsheng Zhang, Yanping Wang, Fang Jiang & Huihui Jin. (2019) Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis. CyTA - Journal of Food 17:1, pages 221-227.
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Qiaoling Zhao, Qing Shen, Rui Guo, Jiajia Wu & Zhi-yuan Dai. (2016) Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction. Journal of Aquatic Food Product Technology 25:4, pages 482-495.
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Articles from other publishers (19)

Yi-Hsuan Hsieh, Wei-Ting Jung & Hui-Ling Lee. (2023) Novel vinylene-based covalent organic framework as a promising adsorbent for the rapid extraction of beta-agonists in meat samples. Analytica Chimica Acta 1272, pages 341492.
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Nayereh Karimi, Fariba Zeynali, Mahmoud Rezazad Bari, Mehdi Nikoo, Forogh Mohtarami & Mahdi Kadivar. (2021) Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality. Food Science & Nutrition 9:12, pages 6683-6691.
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Yan Kong, Chenchen Zhou, Lili Zhang, Honglei Tian, Caili Fu, Xuepeng Li & Yuyu Zhang. (2021) Comparative analysis of taste components of three seasoning bases prepared via stir‐frying, enzymatic hydrolysis, and thermal reaction. Journal of Food Processing and Preservation 45:9.
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Jiapei Xi, Ping Zhan, Honglei Tian & Peng Wang. (2019) Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis. Journal of Food Quality 2019, pages 1-11.
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Le Kang, Aygul Alim & Huanlu Song. (2019) Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction. Journal of Chromatography B 1104, pages 176-181.
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Shiqing Song, Sisi Li, Li Fan, Khizar Hayat, Zuobing Xiao, Lihua Chen & Qi Tang. (2016) A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction. Food Chemistry 208, pages 81-88.
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Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song & Feng Chen. (2015) Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide. LWT - Food Science and Technology 64:1, pages 316-325.
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Samooel Jung, Cheorun Jo, Il Suk Kim, Ki Chang Nam, Dong Uk Ahn & Kyung Heang Lee. (2014) The Influence of Spices on the Volatile Compounds of Cooked Beef Patty. Korean Journal for Food Science of Animal Resources 34:2, pages 166-171.
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Ping Zhan, Honglei Tian, Xiaoming Zhang & Liping Wang. (2013) Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry. Journal of Chromatography B 921-922, pages 1-8.
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Lori Marsh & Peter J. Bechtel. 2012. The Seafood Industry. The Seafood Industry 128 135 .
Chanikan Sonklin, Natta Laohakunjit & Orapin Kerdchoechuen. (2011) Physicochemical and Flavor Characteristics of Flavoring Agent from Mungbean Protein Hydrolyzed by Bromelain. Journal of Agricultural and Food Chemistry 59:15, pages 8475-8483.
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Shiqing Song, Xiaoming Zhang, Khizar Hayat, Meigui Huang, Ping Liu, Eric Karangwa, Fenglin Gu, Chengsheng Jia, Shuqin Xia, Zuobing Xiao & Yunwei Niu. (2010) Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression. Journal of Chromatography A 1217:49, pages 7788-7799.
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Xingfeng Guo, Shaojun Tian & Darryl M. Small. (2010) Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.. Food Chemistry 119:1, pages 167-172.
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Huanlu Song & Lingjun Xia. (2008) Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef. Flavour and Fragrance Journal 23:3, pages 185-193.
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P.J. Bechtel. 2007. Maximising the Value of Marine By-Products. Maximising the Value of Marine By-Products 435 449 .
Andreas Muheim, Alex Häusler, Boris Schilling & Konrad Lerch. 2005. Flavours and Fragrances. Flavours and Fragrances 11 20 .
M. C. Vasallo, M. A. Otero, L. García, J. R. Dopico & J. C. López. (2016) Effect of Homogenization as Pretreatment for the Improvement of Autolysis Efficiency of Kluyveromyces fragilis. Food Science and Technology International 7:5, pages 445-450.
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M. A. OTERO, A. J. CABELLO, M. C. VASALLO, L. GARCÍA & J. C. LÓPEZ. (1998) PREPARATION OF AN IMITATION SOY SAUCE FROM HYDROLYZED DRIED YEAST CANDIDA UTILIS. Journal of Food Processing and Preservation 22:5, pages 419-432.
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MICHEL LINDER, P. ROZAN, R. LAMGHARI EL KOSSORI, J. FANNI, C. VILLAUME, L. MEJEAN & M. PARMENTIER. (2006) Nutritional Value of Veal Bone Hydrolysate. Journal of Food Science 62:1, pages 183-189.
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