Feng, Ruihong published the artcileSteam-assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak, Quality Control of 14667-55-1, the main research area is beef steak heterocyclic aromatic amine steam roasting food processing.
Summary : In order to evaluate the effect of steam addition during meat roasting, beef sirloin steaks were cooked at five humidities (0%, 25%, 50%, 75% and 100%) under 230°C to a center temperature of 71°C. With increased humidity, heating rate generally increased and the cooked steak gradually lost the typical roasted appearance. Thiobarbituric acid-reactive substances (TBARS) values generally increased, while carbonyl groups were not affected. Increased humidity promoted the formation of volatile aldehydes and alcs., while pyrazines decreased significantly from 0% to 25% humidity. Steam-assisted roasting inhibited the formation of heterocyclic aromatic amines (HAAs; except for IQ and Norharman). However, further increase in humidity (larger than 25%) did not have addnl. inhibition effect. Based on the results, it is recommended to roast beef with steam addition to reduce toxic HAAs, but the humidity should be kept at a relatively low level to maintain a typical roasted appearance and flavor profile.
International Journal of Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.