meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-4-4-12meat-148Research ArticleСтатьиThe formation of flavoring characteristics of meat products by changing the chemical composition of food compositionshttps://orcid.org/0000-0002-6557-2697IvankinA. N.

Andrew N. Ivankin — doctor of chemical sciences, professor, Head of the Department of Chemistry, 141005, Mitishi, 1-st Institutskaya str., 1. Tel.: +7–498–687–36–00

aivankin@inbox.ruhttps://orcid.org/0000-0002-9395-705XVostrikovaN. L.

Natal’ya L. Vostrikova — doctor of technical sciences, Head of the Laboratory Center for food and feed testing, 109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–79–81

n.vostrikova@fncps.ruhttps://orcid.org/0000-0002-8096-5210KrasulyaO. N.

Olga N. Krasulya — doctor of technical sciences, professor, Department “Technology of storage and processing of animal products”, 127550, Moscow, Timiryasvskaya str., 49. Tel.: +7–499–154–79–79

okrasulya@mail.ruhttps://orcid.org/0000-0001-6082-4771KazakovaE. V.

Ekaterina V. Kazakova — candidate of agricultural sciences, docent, Department “Technology of storage and processing of animal products”, 127550, Moscow, Timiryasvskaya str., 49. Tel.: +7–499–903–70–74

kazakova.ev@rgau-msha.ruhttps://orcid.org/0000-0002-9140-5390KulikovskiiA. V.

Andrey V. Kulikovskii — candidate of technical sciences, head of laboratory Scientific and methodical work, biological and analytical research, 109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–60–11

a.kulikovskii@fncps.ruhttps://orcid.org/0000-0002-0038-9744KnyazevaA. S.

Aleksandra S. Knyazeva — junior researcher of the Laboratory “Scientific and methodical work, biological and analytical research”, 109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–79–61

a.knyazeva@fncps.ruBauman Moscow State Technical University (National Research University); V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian FederationV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian FederationRussian State Agrarian University — Timiryazev Moscow Agricultural AcademyRussian Federation20202912202054412Copyright © Ivankin A.N., Vostrikova N.L., Krasulya O.N., Kazakova E.V., Kulikovskii A.V., Knyazeva A.S., 20202020Ivankin A.N., Vostrikova N.L., Krasulya O.N., Kazakova E.V., Kulikovskii A.V., Knyazeva A.S.Ivankin A.N., Vostrikova N.L., Krasulya O.N., Kazakova E.V., Kulikovskii A.V., Knyazeva A.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/148

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 recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide.

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The authors declare that there are no conflicts of interest present.