Study On The Regulation Of Beef Characteristic Flavor Formation And Application Based On Maillard Reaction Of Soybean Meal

Recently,the development of plant-based artificial meat has faced the industry problems of unrealistic meat aroma and weak lasting stability of aroma.Maillard reaction(MR)is an important way to prepare heat-reacted meat flavors,mainly by using reaction precursors such as animal-derived protein hydrolyzates,animal fats,amino acids and reducing sugars.However,it is not in line with the production concept of plant-based artificial meat using plant raw materials.Therefore,the need for high-quality plant-based meat-flavored products has become more urgent.In response to this problem,soybean meal was used as raw material in this paper to explore the key processing conditions,edible safety and intestinal probiotic effects of meat-flavored Maillard reaction products.Then,in view of the lack of prominent characteristic meat flavor and flavor orientation uncertainty of the primary products,the biological enzymolysis-vegetable oil enzymatic thermal oxidation-Maillard reaction technology was used to prepare plant-based Maillard beef characteristic flavor products(BFSMRPs)based on vegetable oil regulation.Finally,BFSMRPs was applied to plant sausages to improve the flavor and texture quality of products.The results of this paper would provide a theoretical basis for the development and application of plant-based meat flavors with Maillard reaction as the core technology in the food industry.(1)Study on meat-flavored soybean meal Maillard reaction products preparation via temperature-cysteine regulation and its intestinal probiotic activity.In the xyloseenzymatic hydrolyzed soybean meal Maillard reaction system(XSs),as the heating temperature increased from 80°C to 140°C,the p H of Maillard reaction products(MRPs)was significantly(p < 0.05)decreased,the browning intensity and volatile compounds of MRPs were significantly(p < 0.05)increased,and adding cysteine was beneficial to reduce p H,inhibit color browning,and increase the content of umami amino acids Glu and Asp.GC-MS results showed that more sulfur-free furans and nitrogen-containing compounds like pyrazines,pyridines,pyrroles and pyrimidines were formed in MRPs without cysteine addition,while more sulfur-containing compounds like thiophenes,thiazoles and thiols were formed in MRPs with cysteine addition and showed a strong meat flavor.Combined with electronic nose and electronic tongue analysis,the processing conditions of heating at 120 °C and adding cysteine were selected,and the obtained enzymatically hydrolyzed soybean meal Maillard reaction products(SMRPs)had lighter color,lower bitterness and better umami,saltiness and meat flavor.Based on the aging ICR mice model induced by D-galactose(500 mg/kg/d),after dietary intervention of SMRPs,the structure of intestinal flora was improved,the abundance of beneficial flora such as Lactobacillus and Bifidobacterium was increased,the oxidative stress in vivo was alleviated,the levels of inflammatory factors TNF-α,IL-1β and IL-6 were reduced,and no tissue lesions occurred,showing potential intestinal probiotic activity.(2)Effects of vegetable oils on the formation of characteristic meat aroma in a Maillard reaction model system.Corn oil,peanut oil,olive oil,palm oil and coconut oil before and after enzymatic thermal oxidation(ENTH)were added to the xylose-cysteine Maillard reaction model system to study the effect of vegetable oils with different degrees of unsaturation on characteristic meat aroma formation.The oxidative degradation of oleic acid and linoleic acid in corn oil,peanut oil and olive oil was beneficial to the formation of oil oxidative degradation products and oil-Maillard interaction products.Vegetable oil after ENTH treatment can significantly(p < 0.05)promote the degree of Maillard reaction and reduce the oxidized odor or pungent sulfurous odor in oil-MRPs.Peanut oil had a potential contribution to the formation of beef characteristic aroma,resulting in higher content of nonanal,(E)-2-octenal,(E)-2-nonenal,(E,E)-2,4-decadienal,1-octen-3-ol,γ-caprolactone,2-pentylfuran,2,5-dimethylpyrazine and pyrazines compounds,2-pentylpyridine,2-butylpyridine,2-hexylthiophene,5-methyl-2-thiophenecarboxaldehyde and 2-furfurylthiol.Coconut oil can provide a large number of potential lamb characteristic aroma compounds,including caproic acid,nonanoic acid,capric acid,γ-butyrolactone,γ-caprolactone,2-furfurylthiol and 2-methyl-3-furanthiol.(3)Study on the preparation of plant-based Maillard beef characteristic flavor products based on blending vegetable oil.Using GC-MS and odor activity value(OAV)analysis methods,the beef characteristic aroma active compounds in roast beef and commercial beef essence,beef flavor power,beef extract and beef essential oil were identified,including 10 aldehydes,1 ketones,2 alcohols,3 lactones,1 pyrazine,10 sulfur-containing compounds and 10 food flavor ingredients.As a reference,the saturated fatty acids(40.97%),monounsaturated fatty acids(46.27%)and polyunsaturated fatty acids(12.76%)in tallow were simulated with peanut oil,olive oil,corn oil and palm oil using lipid enzymatic thermal oxidation-Maillard reaction technology.The obtained compound vegetable oil was used to prepare BFSMRPs after participating in the Maillard reaction.The results of GC-MS,electronic nose and sensory evaluation showed that adding enzymatic thermal oxidation compound vegetable oil was conducive to the formation of more furans,pyrazines,pyridines,pyrroles,thiols,thiophenes,thiazoles and sulfides in the Maillard reaction.The optimal preparation conditions for the Maillard beef characteristic flavor products were: 20 m L soybean meal enzymatic hydrolyzate,1 g xylose,0.6 g cysteine,0.1 g thiamine and 0.5 m L ENTH compound vegetable oil(olive oil: peanut oil: palm oil = 7: 6: 87(w/w/w))were heated at 120 °C and p H 7.4 for 2 h.(4)Study on the application of Maillard beef characteristic flavor products in plant sausages.BFSMRPs with different mass fractions(0.5,1 and 1.5%)were added into the plant sausage prepared from textured soybean protein.With the addition of BFSMRPs,the p H and water activity of plant sausages gradually decreased,the weight and water heating loss and shrinkage were decreased,folding ability was increased,oil oxidation was inhibited,and texture properties such as hardness,elasticity,and chewiness were improved.After adding BFSMRPs,beef characteristic aroma active compounds including hexanal,octanal,nonanal,decanal,dodecanal,(Z)-2-heptenal,(E)-2-octenal,(E)-2-nonenal,(E)-2-undecenal,(E)-2-dodecenal,2-dodecone,1-heptanol,1-octene-3-ol,γ-nonolactone,γ-octanolactone,γ-dodecalactone,trimethyl-pyrazine,2-furfurylthiol,2-methyl-3-furanthiol,2-acetylthiazole,bis(2-furfuryl)disulfide and bis(2-methyl-3-furyl)disulfide were detected in plant sausages,which could impart the characteristic beef flavor of plant sausages.When 1% BFSMRPs were added,the plant sausages had better color,appearance,texture,beef aroma,mouthfeel,hardness,elasticity,chewiness and taste,and the overall product acceptance was the highest.