Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma

Figures & data

Table 1 Emulsion mean particle diameter (D_3,2), apparent viscosity (η_app), emulsifying capacity (EC) and fraction volume of the disperse phase (φ_dp), varying pH and protein extract concentration

	D3,2 (μm)	ηapp (Pa s)	EC (mLoil/gprotein)	Fraction volume (φdp)
Fixed variables: 25% canola oil, 35% protein extract, Γ = 0.6
pH
4.5	37.65 ^a	6.21 ^a	6.329 ^a	0.2692 ^a
5.5	37.39 ^a	9.31 ^a	7.338 ^a	0.3067 ^b
6.5	6.34 ^b	11.25 ^b	8.016 ^b	0.4311 ^c
7.5	3.43 ^c	21.20 ^c	8.581 ^c	0.7713 ^d
Fixed variables: 25% canola oil, pH 7.5, Γ = 0.6 % protein
extract
20	39.56 ^a	5.05 ^a	8.89 ^a	0.0664 ^a
25	32.37 ^b	13.12 ^b	10.94 ^a	0.4419 ^b
30	3.53 ^c	15.70 ^b	11.15 ^a	0.6689 ^c
35	3.49 ^c	21.23 ^c	11.74 ^b	0.7713 ^d
^a,b,c,dDifferent letters indicate significant differences (α = 0.05).

Figure 1 SDS-PAGE densitograms of proteins in the extract, the continuous and the disperse phases. a) myosin (<200 kDa); b) 120 to 100 kDa; c) 100 to 80 kDa; (d) intermediate or regulatory proteins; e) 60 to 50 kDa; and f) degradation products (<45 kDa).

Figure 2 Volatile release index of 2-methyl pyrazine.

Figure 3 Volatile release index of 2-ethyl-3,5-dimethyl pyrazine.

Figure 4 Volatile release index of hexanal.

Figure 5 Volatile release index of nonanal.

Figure 6 Volatile release index of octanal.