The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

QR Code

The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recip...

Full description

Saved in:

Bibliographic Details
Main Authors:	A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva
Format:	Article
Language:	English
Published:	The V.M. Gorbatov All-Russian Meat Research Institute 2020-12-01
Series:	Теория и практика переработки мяса
Subjects:	taste aroma meat products amino- fatty acid composition inosine carnosine yeast extract soy hydrolysate
Online Access:	https://www.meatjournal.ru/jour/article/view/148
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Flavor Wheel Development and Sensory Characteristics of Jiangxiangxing Baijiu
by: LÜ Silei, YAN Yahan, SHEN Yunran, CHENG Wei, LI Hehe, SHEN Yi, WU Jihong, ZHENG Fuping, SUN Baoguo
Published: (2025-07-01)

CARNOSINE-CONTAINING LIPOSOMES: PREPARATION AND PROPERTIES
by: N. A. Antonova, et al.
Published: (2016-12-01)

Effects of addition of yeast nucleic acid on meat quality in broiler chickens
by: WANG You-ming, et al.
Published: (2003-09-01)

Changes in Flavor Compounds during the Production of Xingning Dancong Tea
by: LI Xiumei, WU Kegang, WEN Rourou, CHAI Xianghua, DUAN Xuejuan, YU Hongpeng, LIU Xiaoli, TAO Zhihua, WANG Pingping, LIN Yahui, DAI Yongping
Published: (2025-06-01)

Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb
by: Yu Fu, et al.
Published: (2025-06-01)

Chemical composition and broiler meat quality when using melanin
by: N. V. Bogolyubova, et al.
Published: (2024-07-01)

Meat Production Potential of Local Horse Breeds: Sustainable Conservation Through Valorization
by: Ante Ivanković, et al.
Published: (2025-06-01)

Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas
by: FAN Fangyuan, et al.
Published: (2023-06-01)

Enhancing tea aroma and quality through Kluyveromyces marxianus YE27 fermentation: A novel approach for microbial-fermented tea production
by: Meei-Ju Yang, et al.
Published: (2025-08-01)

Effects of dietary Lycium ruthenicum (black goji berry) branches supplementation on growth performance, meat quality, and muscle amino acid and fatty acid composition in sheep
by: Yan Ma, et al.
Published: (2025-07-01)

Horse Meat Hydrolysate Ameliorates Dexamethasone-Induced Muscle Atrophy in C57BL/6 Mice via the AKT/FoxO3a/mTOR Pathway
by: Hee-Jeong Lee, et al.
Published: (2025-07-01)

Sustainable Foliar Applications to Improve Grapevine Responses to Drought, High Temperatures, and Salinity: Impacts on Physiology, Yields, and Berry Quality
by: Despoina G. Petoumenou, et al.
Published: (2025-07-01)

Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes
by: O. N. Orlova, et al.
Published: (2021-10-01)

MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW
by: Andrew N. Ivankin, et al.
Published: (2018-04-01)

Composition and Physico-Chemical Properties of Meat from Capons Fed Cereals
by: Olga Díaz, et al.
Published: (2013-11-01)

Development of technology for canning of ringed seal meat
by: L. V. Shulgina, et al.
Published: (2020-06-01)

Assessment of the palatability of Atlantic salmon by NMR spectroscopy
by: L. S. Abramova, et al.
Published: (2023-10-01)

INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL
by: V. V. Gushchin, et al.
Published: (2016-06-01)

Determination of Multiple Free Nucleotides in Meat Products by High Performance Liquid Chromatography
by: JI Xiaomeng, WANG Zhen, REN Nan, LIU Mengyao, KONG Weiheng, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping
Published: (2025-07-01)

Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin
by: I. V. Kochieva, et al.
Published: (2017-12-01)

Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat
by: Indi Geurs, et al.
Published: (2025-01-01)

First supplement to McCance and Widdowson's The composition of foods amino acids, mg per 100 g food, fatty acids, g per 100 g food
by: Paul, A. A.
Published: (1979)

Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes
by: A. S. Dydykin, et al.
Published: (2019-04-01)

Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates
by: N. V. Kupaeva, et al.
Published: (2024-04-01)

MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES
by: V. N. Pristupa, et al.
Published: (2017-07-01)

Products of chemical reactions that occur during high-temperature heat treatment of the meat products
by: D. A. Utyanov, et al.
Published: (2019-12-01)

Effect of soybeans from different sources on the quality of high-salt dilute-state soy sauce
by: LIANG Jinyun, WEN Linfeng, LI Siying, DAI Weijie, CHEN Zhishao, ZHENG Zhongmu, CAO Yong
Published: (2025-05-01)

The pilot study of the basic pharmacokinetic properties of pyrrolylcarnosine — the new pyrrolic derivative of dipeptide carnosine
by: D. A. Abaimov, et al.
Published: (2023-07-01)

Usage of Solid Medium on the Basis of Corn-Steep Extract Hydrolysate in Manufacturing of Live Plague Vaccine and for Plague Agent Strain Preservation
by: S. E. Gostishcheva, et al.
Published: (2018-04-01)

Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>)
by: Xia Wu, et al.
Published: (2025-06-01)

Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep
by: Rui Zhang, et al.
Published: (2025-06-01)

Aroma compositions and comparison of their related components of Longjing tea with different aroma types
by: ZHOU Senjie, et al.
Published: (2021-04-01)

An Efficient and Safe Rapid Aging Technology for Tea: UV-C Irradiation Enhances the Taste and Aroma of Fresh Pu’er Raw Tea Toward a Naturally Aged Profile
by: Xinghai Zhang, et al.
Published: (2025-06-01)

Aroma preserving analysis of Saperavi dry red wine by adding exogenous yeast derivatives
by: Qianxin Liu, et al.
Published: (2025-07-01)

Meat and meat products : technology, chemistry, and microbiology /
by: Varnam, A. H.
Published: (1995)

The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment
by: I. L. Stefanova, et al.
Published: (2020-10-01)

Soy formulas in the pediatrician’s practice
by: V. P. Novikova, et al.
Published: (2023-12-01)

Study of biochemical characteristics of products obtained by enzymatic hydrolysis of soya flour.
by: E. V. Miloradova, et al.
Published: (2009-04-01)

Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria
by: J. O. Owheruo, et al.
Published: (2025-01-01)

Quality Assessment of the Live Plague Vaccine Prepared Using nutrient Medium on the Basis of Hydrolysate of Concentrated Corn steep
by: S. E. Gostishcheva, et al.
Published: (2018-10-01)