Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor

Abstract

Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with meat and by-products are summarized in this review. The review also highlights the flavor precursors in the animal resources and their participation in the Maillard reaction. This review provides a basis for a better understanding of the model systems, especially those prepared with animal resources.

Keywords: Maillard reaction; animal resources; meat flavor; model system; sensory attribute.

Fig. 1.. Meat flavor formation pathway through the Maillard reaction, lipid oxidation, thermal degradation of thiamine, and their interactions.

HMF, hydroxymethylfurfural.

Fig. 2.. Overview of the influencing factors on the flavor of Maillard reaction products.

VOC, volatile organic compound.