warmed over flavor

Rancidity and warmed-over flavor 1987 Gray JI. Semantic Scholar extracted view of Warmed-Over Flavor in Meat Poultry and Fish by A.

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Journal of Food Science The development of warmed over flavor WOF in cooked chevon was monitored from its Tenax trapped volatiles by direct gas chromatography GC.

. Iron meat oxidation and decomposition. Higher temps results in a difference in the concentrations of a number of flavor compounds. This phenomenon has been termed warmed-over flavor and can be described as lending a cardboard-esque texture as well as a stale faintly rancid flavor to chicken that has been reheated via Serious Eats.

WOF involves the development of off-flavors and odors from lipid oxidation products as well as a decrease in meaty flavors due to protein degradation. WOF involves the development of off. Heme compounds were found to have little effect on the development of warmed-over flavor in this system.

Meat Flavor Food Product. You can get the definition s of a word in the list below by tapping the question-mark icon next to it. In addition thawing losses cooking losses pH and TBARS were measured in the cooked pork patties.

Cooking temperatures affect these reactions. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. 272 065 Neutral fat.

Abstract SUMMARY Conditions leading to the development of warmedover flavor in uncured cooked meat were studied. WOF stands for Warmed-over flavor also Width Of Fabric and 88 more Rating. In the first section the classification and significance of lipids is described.

WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids. Raw freshly cooked stored and recooked beef muscle samples were assessed by chemical instrumental and sensory methods of analyses for flavor quality with particular emphasis on warmed-over flavor WOF. Heating -- Heating develops flavor via browning or maillard reaction.

Patties were oven-cooked at 150 and 170 C and chill-stored for up to 5 days to facilitate warmed-over flavour WOF development. A variety of useful techniques are at hand that can be employed to inhibit. WOF involves the development of off-flavors and odors from lipid oxidation products as well as a decrease in meaty flavors due to protein degradation.

Today warmed-over flavor WOF is commonly used and is a term which elicits definite adverse flavor notes among meat scientists as well as consumers. Warmed-over flavor WOF has long been recognized as one of the primary causes of quality deterioration in cooked refrigerated and pre-cooked frozen meat products Tims Watts 1958. The role of lipids in meat flavor both the desirable and undesirable are presented.

The character notes used by a trained sensory panel to describe WOF were cardboardy rancid stale and metallic. Warmed Over Flavor Words - 32 Words Related to Warmed Over Flavor Warmed Over Flavor Words Below is a list of warmed over flavor words - that is words related to warmed over flavor. The reaction was apparently catalyzed by ferrous iron and ascorbate.

Fraction g tissue g tissue Total lipids. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. It explains the structure of lipids and the composition of animal fats.

Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor WOF of meat that contributes to a decrease in sale meat consumption and production expansion. Heating at lower temps vs. A technique for analysing the extent of warmed-over flavour WOF in cooked beef based on autofluorescence of the extracted lipid fraction has been studied.

It is considered that ascorbic acid functions by keeping at least a portion of the iron in the ferrous state. According to food scientists and taste testers this flavor is most likely to strike when the chicken has been refrigerated for at least 24 hours and is. When the fat in meat oxidizes it creates warmed-over flavor imparting an unappetizing wet-cardboard taste on meat or poultry.

Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor WOF of meat that contributes to a decrease in sale meat consumption and production expansion. Abbreviation is mostly used in categories. 0885-2405 Bibliographic information.

While lipid oxidation can occur before or after meat is cooked its presence is most noticeable after cooking. A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor. What does WOF mean.

In a chill storage experiment with reheated oven-cooked beef the method has been used together with the commonly used determination of thiobarbituric acid reactive substances TBARS by extraction to measure the. The term meat flavor deterioration has been proposed to include both the development undesirable flavors WOF with concurrent loss of of desirable meat flavor. WOF abbreviation stands for Warmed-over flavor.

Beef muscle which had been thoroughly extracted with water did not develop warmedover flavor indicating that the substance responsible for initiating the reaction was water soluble. Exposure to air and light are the main causes of lipid oxidation but iron and salt can trigger it as well. Lookup at Google Scholar From the journal Advances in meat research USA ISSN.

WOF means Warmed-over flavor. WOF markers pentanal hexanal heptanal 2-3-octanedione and nonanal were identified from volatile profiles obtained with packed poly MPE coated Tenax-GC column. Rancidity in Pork Lipid Fractions Lipid Weight of lipid TBA values.

This chapter discusses warmedover flavor WOF in meat poultry and fish. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. The top 4 are.

Access the full text NOT AVAILABLE. Warmed-over flavor can develop in precooked frozen meats in a few days.

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