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Volatile and non-volatile components of beef marrow bone stocks
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Title
Volatile and non-volatile components of beef marrow bone stocks
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Choudhury
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Belayet H.
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Belayet H. Choudhury
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author
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Daun
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Henryk
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Advisory Committee
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Henryk Daun
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chair
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Ho
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Chi-Tang
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Advisory Committee
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Chi-Tang Ho
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co-chair
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Hartman
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Thomas
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Advisory Committee
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Thomas Hartman
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dissertation committee member
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Raghavan
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Advisory Committee
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Raghavan Sree
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outside member
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Rutgers University
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Graduate School - New Brunswick
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theses
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2008
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2008-10
Language
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English
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electronic
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xvi, 156 pages
Abstract
Beef bone marrow has been part of the human diet since prehistoric times. Marrow bone stock is important culinary base used by gourmet chefs. It is well known for its distinct savory character in foods. While there has been a great deal published on flavor active components in cooked meats, the flavor composition of bone marrow is still relatively unstudied.
For this study, commercial chopped fresh beef marrow bones were simmered in water for seven hours at 90°C. Three batches of cooked marrow bone mixtures were prepared. First batch was not enzyme treated. The second and third batch was enzyme treated with papain and umamizyme and heated for one hour at 65°C and 50°C respectively. All three batches (untreated and enzyme treated) were defatted by microfiltration. Samples from all three batches were heated under pressure at 120°C or 160°C for one hour. In another series of experiments, the defatted stock samples of three batches (one untreated and two treated with papain or umamizyme) were heated for one hour with ribose, xylose or methyglyoxal. Head space volatiles of all above samples were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) by Solid Phase Microextraction (SPME).
Stock sample prepared at 90°C without further treatment showed presence of lipid oxidation products including diacetyl, alcohols, aldehydes and ketones. Stock samples both untreated and treated with enzymes and heated at 120°C for one hour showed additionally Strecker aldehydes, dimethyl sulfides and furans. Stock samples treated with enzymes showed in addition pyrazines. Stock samples both untreated and treated with enzymes and heated at 160°C for one hour showed all of the compounds identified at 120°C heating at higher concentration and fatty acids, thiazoles and alkenals. Samples with addition of methylglyoxal showed significantly higher levels of pyrazines and alkenals. The results of our research showed that after heating and especially after treatment with enzymes and addition of ribose, xylose, and methylglyoxal a number of novel flavor alkenals and interesting volatiles are formed that were not previously identified in bone marrow stocks.
All three stock samples were analyzed using Liquid Chromatography-Mass Spectrometry (LC-MS) for non-volatiles mainly amino acids, di- and tri peptides. 34 peptides are identified in all three samples. Umamizyme treated yielded the most peptides followed by papain treated stock. These non-volatiles act as volatile precursors and generated numerous volatiles when the stocks were treated with ribose, xylose or methylglyoxal.
For this study, commercial chopped fresh beef marrow bones were simmered in water for seven hours at 90°C. Three batches of cooked marrow bone mixtures were prepared. First batch was not enzyme treated. The second and third batch was enzyme treated with papain and umamizyme and heated for one hour at 65°C and 50°C respectively. All three batches (untreated and enzyme treated) were defatted by microfiltration. Samples from all three batches were heated under pressure at 120°C or 160°C for one hour. In another series of experiments, the defatted stock samples of three batches (one untreated and two treated with papain or umamizyme) were heated for one hour with ribose, xylose or methyglyoxal. Head space volatiles of all above samples were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) by Solid Phase Microextraction (SPME).
Stock sample prepared at 90°C without further treatment showed presence of lipid oxidation products including diacetyl, alcohols, aldehydes and ketones. Stock samples both untreated and treated with enzymes and heated at 120°C for one hour showed additionally Strecker aldehydes, dimethyl sulfides and furans. Stock samples treated with enzymes showed in addition pyrazines. Stock samples both untreated and treated with enzymes and heated at 160°C for one hour showed all of the compounds identified at 120°C heating at higher concentration and fatty acids, thiazoles and alkenals. Samples with addition of methylglyoxal showed significantly higher levels of pyrazines and alkenals. The results of our research showed that after heating and especially after treatment with enzymes and addition of ribose, xylose, and methylglyoxal a number of novel flavor alkenals and interesting volatiles are formed that were not previously identified in bone marrow stocks.
All three stock samples were analyzed using Liquid Chromatography-Mass Spectrometry (LC-MS) for non-volatiles mainly amino acids, di- and tri peptides. 34 peptides are identified in all three samples. Umamizyme treated yielded the most peptides followed by papain treated stock. These non-volatiles act as volatile precursors and generated numerous volatiles when the stocks were treated with ribose, xylose or methylglyoxal.
Note
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Ph.D.
Note
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Includes bibliographical references (p. 148-155).
Subject
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Topic
Food Science
Subject
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Topic
Beef
Subject
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Topic
Stocks (Cookery)
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17449
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doi:10.7282/T3W09676
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ETD doctoral
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Open
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Belayet Choudhury
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Rutgers University. Graduate School - New Brunswick
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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