Aromatizante cárneo obtido de hidrolisado proteico de vísceras caprinas

Abstract

Aroma is one of the most impactful characteristics of foods, guiding consumer preference for a product. In this study, a protein hydrolysate from goat viscera, combined with xylose, cysteine, and thiamine, was used to produce flavorings under pH conditions of 4.0 and 6.0. The raw material (a mixture of goat viscera - VC), hydrolysate (H), and flavorings (F4, F6) were evaluated for their physicochemical properties and volatile profiles. The VC had a protein content of 19.61%, which yielded a hydrolysate with a degree of hydrolysis of 26.49%. The hydrolysate contained lipids and amino acids, which are precursors to volatile compounds formed in flavorings through lipid manipulation, Maillard reactions, Strecker degradation, and interactions between these pathways. In the VC, H, F4, and F6 samples, a total of 117 volatile compounds were identified, distributed across 15 chemical classes. Hydrocarbons were the predominant volatiles in VC. The hydrolysate featured meat aroma characteristics, provided by pyrazines and Strecker aldehydes. In flavorings F4 and F6, 96 volatile compounds were identified: 20 unique to F4, 15 unique to F6, and 61 present in both, with most volatiles formed via lipid degradation. Compounds indicative of Maillard reactions, which contribute a strong meaty and roasted aroma, such as 2-methyl-3-furanthiol, 2-furfurylthiol, and bis(2-methyl-3- furyl) disulfide, were identified only in the flavoring made at pH 4. Meanwhile, the flavoring produced at pH 6 had higher concentrations of almost all other compounds, suggesting it may have less meaty characteristics but more intense sweet, fatty, and goat meat nuances. Notably, this study clarifies the pathway for obtaining meat flavoring from goat viscera.