Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed foodindustry. The flavor is variously described as "rancid," "stale," and like "cardboard," and even compared to "damp dog hair."[1] Warmed-over flavor is caused by the oxidativedecomposition of lipids (fatty substances) in the meat into chemicals (short-chain aldehydes or ketones) which have an unpleasant taste or odor. This decomposition process begins after cooking or processing and is aided by the release of naturally occurring iron in the meat.[1]
The occurrence of warmed-over flavor begins as lipids, primarily lipids from the cell membrane of cells in the meat, are attacked by oxygen. This process is aided by the release of iron from iron-containing proteins in the meat, including myoglobin and hemoglobin. The iron is released by the heat of cooking, or by mechanical grinding. The free iron then acts as a catalyst, or promoter, of oxidation reactions. The reactions break down some of the fats in the meat to form primary oxidation products. These chemicals are not directly responsible for the objectionable taste. Instead, they subsequently further decompose to secondary oxidation products including "alcohols, acids, ketones, lactones and unsaturated hydrocarbons which produce the [warmed-over flavor]." Many of these compounds, including pentanal, hexanal, pentylfuran, 2-pentylfuran, 2-octenal and 2,3-octanedione have a strong odor and can be tasted at concentrations as low as 1 part per billion.[2]
Preventionedit
Warmed-over flavor can be prevented by the addition of preservatives to processed meat. Many of the preservatives are antioxidants, ranging from tocopherols (related to vitamin E) to plum juice to industrial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and propyl gallate.[1] Other preservatives such as sodium pyrophosphate and sodium hexametaphosphate may work by binding iron and preventing it from catalyzing the chemical reactions which lead to warmed-over flavor; as these compounds are generally more soluble in water than the fat-soluble antioxidant preservatives, they may be more readily used to prevent oxidative decomposition in meat.[2]Nitrites, a curing agent for meat, may prevent the development of warmed-over flavor by preventing the release of iron during cooking.[3]
^ abcFrank, P. (March 2003). . Refrigerated & Frozen Foods. 2003 (3). Archived from the original on 2014-06-11.
^ abTrout, G. R.; Dale, S. (1990). "Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract". Journal of Agricultural and Food Chemistry. 38 (3): 665–669. doi:10.1021/jf00093a017.
^Igene, J.; Yamauchi, K.; Pearson, A. M.; Gray, J. I.; Aust, S. D. (1985). "Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat". Food Chemistry. 18 (1): 1–18. doi:10.1016/0308-8146(85)90099-8.
April 19, 2024
warmed, over, flavor, unpleasant, characteristic, usually, associated, with, meat, which, been, cooked, then, refrigerated, deterioration, meat, flavor, most, noticeable, upon, reheating, cooking, subsequent, refrigeration, case, with, most, convenience, foods. Warmed over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated The deterioration of meat flavor is most noticeable upon reheating As cooking and subsequent refrigeration is the case with most convenience foods containing meat it is a significant challenge to the processed food industry The flavor is variously described as rancid stale and like cardboard and even compared to damp dog hair 1 Warmed over flavor is caused by the oxidative decomposition of lipids fatty substances in the meat into chemicals short chain aldehydes or ketones which have an unpleasant taste or odor This decomposition process begins after cooking or processing and is aided by the release of naturally occurring iron in the meat 1 Contents 1 Occurrence of warmed over flavor 2 Prevention 3 See also 4 ReferencesOccurrence of warmed over flavor editThe occurrence of warmed over flavor begins as lipids primarily lipids from the cell membrane of cells in the meat are attacked by oxygen This process is aided by the release of iron from iron containing proteins in the meat including myoglobin and hemoglobin The iron is released by the heat of cooking or by mechanical grinding The free iron then acts as a catalyst or promoter of oxidation reactions The reactions break down some of the fats in the meat to form primary oxidation products These chemicals are not directly responsible for the objectionable taste Instead they subsequently further decompose to secondary oxidation products including alcohols acids ketones lactones and unsaturated hydrocarbons which produce the warmed over flavor Many of these compounds including pentanal hexanal pentylfuran 2 pentylfuran 2 octenal and 2 3 octanedione have a strong odor and can be tasted at concentrations as low as 1 part per billion 2 Prevention editWarmed over flavor can be prevented by the addition of preservatives to processed meat Many of the preservatives are antioxidants ranging from tocopherols related to vitamin E to plum juice to industrial additives such as butylated hydroxytoluene BHT butylated hydroxyanisole BHA and propyl gallate 1 Other preservatives such as sodium pyrophosphate and sodium hexametaphosphate may work by binding iron and preventing it from catalyzing the chemical reactions which lead to warmed over flavor as these compounds are generally more soluble in water than the fat soluble antioxidant preservatives they may be more readily used to prevent oxidative decomposition in meat 2 Nitrites a curing agent for meat may prevent the development of warmed over flavor by preventing the release of iron during cooking 3 See also editFood preservation RancidificationReferences edit a b c Frank P March 2003 Warmed over flavor a processing challenge Refrigerated amp Frozen Foods 2003 3 Archived from the original on 2014 06 11 a b Trout G R Dale S 1990 Prevention of warmed over flavor in cooked beef effect of phosphate type phosphate concentration a lemon juice phosphate blend and beef extract Journal of Agricultural and Food Chemistry 38 3 665 669 doi 10 1021 jf00093a017 Igene J Yamauchi K Pearson A M Gray J I Aust S D 1985 Mechanisms by which nitrite inhibits the development of warmed over flavour WOF in cured meat Food Chemistry 18 1 1 18 doi 10 1016 0308 8146 85 90099 8 Retrieved from https en wikipedia org w index php title Warmed over flavor amp oldid 1075397105, wikipedia, wiki, book, books, library,
