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Decomposition kinetics of umami component during meat cooking

机译：鲜肉烹饪过程中鲜味成分的分解动力学

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摘要

We developed a kinetic model for the decomposition reaction of inosine monophosphate (IMP), which is a umami component, and obtained kinetic parameters based on the amount of IMP in an isothermal experiment. The amount of remaining IMP decreased with heating time, and its reduction rate was the highest at 40 ℃. We assumed that the activity of IMP decomposition enzyme is temperature-dependent above 40 ℃, and constant below 40 ℃. The predicted results using this kinetic model are in good agreement with the experimental ones. Unsteady-state three-dimensional heat transfer analysis of meat during sous-vide cooking was conducted, and the distribution of remaining IMP was predicted. By the end of sous-vide cooking, the ratio of the amount of IMP in the interior of the meat decreased, whereas at the surface region, it was almost the same as the initial value, because the surface temperature reached the inactivation temperature immediately.
机译：我们开发了鲜味成分肌苷一磷酸（IMP）分解反应的动力学模型，并根据等温实验中IMP的量获得了动力学参数。 IMP的残留量随着加热时间的延长而降低，在40℃时其还原率最高。我们假设IMP分解酶的活性在40℃以上是温度依赖性的，在40℃以下是常数的。使用该动力学模型的预测结果与实验结果吻合良好。对苏式蒸煮过程中的肉进行了非稳态三维传热分析，并预测了残留的IMP的分布。到苏打蒸煮结束时，肉内部IMP的比例降低，而在表面区域，IMP的数量几乎与初始值相同，因为表面温度立即达到了灭活温度。

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  • 来源
    《Journal of food engineering》 |2013年第2期|324-331|共8页
  • 作者

    Naomi Ishiwatari; Mika Fukuoka; Naoko Hamada-Sato; Noboru Saka;

  • 作者单位

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan;

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan;

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan;

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Umami component; Inosine monophosphate decomposition; enzyme; Meat; Kinetics; Heat transfer; Sous-vide cooking;

    机译：鲜味成分;肌苷一磷酸分解;酶肉;动力学;传播热量;烹饪;

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