AROMA ENHANCEMENT IN MATURED MEAT PRODUCTS BY CHEMICAL DEGRADATION AND BIOCHEMICAL TRANSFORMATION OF SULPHUR AND NITROGEN COMPOUNDS (Q3152221): Difference between revisions
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Revision as of 11:19, 9 October 2021
Project Q3152221 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | AROMA ENHANCEMENT IN MATURED MEAT PRODUCTS BY CHEMICAL DEGRADATION AND BIOCHEMICAL TRANSFORMATION OF SULPHUR AND NITROGEN COMPOUNDS |
Project Q3152221 in Spain |
Statements
127,050.0 Euro
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254,100.0 Euro
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50.0 percent
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1 January 2019
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31 December 2021
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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EL PROPOSITO DE ESTE PROYECTO ES LA OBTENCION DE PRODUCTOS CARNICOS CON CALIDAD AROMATICA DIFERENCIADA MEDIANTE EL EMPLEO DE ESTRATEGIAS NATURALES DE POTENCIACION DEL AROMA. LAS TENDENCIAS ACTUALES EN LA INDUSTRIA CARNICA SE DIRIGEN AL DESARROLLO DE PRODUCTOS CARNICOS MAS SANOS A LA VEZ QUE DEBEN MANTENER LAS CARACTERISTICAS SENSORIALES TIPICAS QUE LOS CARACTERIZAN. ENTRE ESTOS PRODUCTOS, SE ENCUENTRAN LOS DENOMINADOS PRODUCTOS CON "ETIQUETA LIMPIA" QUE HACEN REFERENCIA A PRODUCTOS NATURALES U ORGANICOS SIN ADITIVOS DE LOS QUE EXISTE UNA ALTA DEMANDA. ADEMAS, LOS CONSUMIDORES SOLICITAN QUE ESTOS PRODUCTOS TENGAN UNA ALTA CALIDAD SENSORIAL, UNA VIDA UTIL ESTABLE Y PROLONGADA. SIN EMBARGO, EL RESULTADO DE LA ELIMINACION DE CIERTOS ADITIVOS LLEVA CONSIGO UN EFECTO NEGATIVO SOBRE LA CALIDAD AROMATICA. SE HA OBSERVADO UN AUMENTO EN LA DEMANDA DE AROMATIZANTES NATURALES DE CARNE "SAVOURY-SALADOS" QUE SE PRODUCEN DE FORMA NATURAL EN LOS PRODUCTOS CARNICOS. LOS COMPUESTOS VOLATILES AZUFRADOS Y NITROGENADOS PROCEDENTES DE LA DEGRADACION DE TIAMINA Y AMINOACIDOS (PROLINA Y ORNITINA) SON PARTE DE ESTOS AROMAS. LA TIAMINA Y LOS AMINOACIDOS ESTAN PRESENTES DE FORMA NATURAL EN LA CARNE, SIN EMBARGO, SE DESCONOCEN LOS MECANISMOS QUE INTERVIENEN EN LA GENERACION DE ESTOS AROMAS DESEABLES EN LOS PRODUCTOS CARNICOS CURADOS MADURADOS. POR ELLO, EL OBJETIVO PRINCIPAL DEL PROYECTO ES LA POTENCIACION DEL AROMA DE LOS PRODUCTOS CARNICOS CURADOS MADURADOS MEDIANTE LOS SIGUIENTES OBJETIVOS ESPECIFICOS: 1) ESTUDIAR LOS MECANISMOS DE GENERACION DE COMPUESTOS VOLATILES QUE CONTRIBUYEN CON NOTAS AROMATICAS CARNICAS MEDIANTE EL ESTUDIO DE LA DEGRADACION Y TRANSFORMACION QUIMICA Y BIOQUIMICA (MICROBIANA) DE LA TIAMINA Y DE AMINOACIDOS NITROGENADOS (PRO Y ORN), 2) DETERMINAR EL POTENCIAL DE LAS LEVADURAS PARA PRODUCIR DICHOS AROMAS CARNICOS MEDIANTE EL ESTUDIO TRANSCRIPTOMICO GLOBAL Y LA EXPRESION DE GENES EN LAS RUTAS METABOLICAS IMPLICADAS Y 3) DESARROLLAR PRODUCTOS CURADOS MADURADOS CON PERFIL AROMATICO DIFERENCIADO BASADO EN LA DEGRADACION Y TRANSFORMACION DE TIAMINA Y AMINOACIDOS NITROGENADOS (PRO Y ORN) COMO FUENTES DE AROMAS CARNICOS. (Spanish)
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THE AIM OF THIS PROJECT IS TO OBTAIN DRY MEAT PRODUCTS WITH A DIFFERENTIATED AROMA PROFILE THROUGH THE USE OF NATURAL STRATEGIES TO ENHANCE THE AROMA. CURRENT TRENDS IN THE MEAT INDUSTRY ARE DIRECTED AT THE DEVELOPMENT OF HEALTHIER MEAT PRODUCTS WHILE MAINTAINING THE SENSORY CHARACTERISTICS. AMONG THESE NEW PRODUCTS, THE SO-CALLED ¿CLEAN LABEL¿, WHICH REFERS TO NATURAL OR ORGANIC PRODUCTS WITHOUT ADDITIVES, ARE HIGHLY DEMANDED BY THE CONSUMERS. MOREOVER, CONSUMERS REQUIRE THAT THESE PRODUCTS HAVE A HIGH SENSORY QUALITY AND LONG SHELF-LIFE. THE REMOVAL OF ADDITIVES CARRIES A NEGATIVE EFFECT ON THE AROMA QUALITY OF MEAT PRODUCTS, AND AS CONSEQUENCE THE DEMAND FOR NATURAL "SAVOURY" FLAVORINGS WHICH OCCUR NATURALLY IN MEAT PRODUCTS HAS INCREASED. THE SULFUR AND NITROGEN VOLATILE COMPOUNDS DERIVED FROM THE DEGRADATION OF THIAMINE AND AMINO ACIDS (PROLINE AND ORNITHINE) ARE INCLUDED IN THESE ¿SAVOURY¿ AROMAS. THIAMINE AND AMINO ACIDS ARE NATURALLY PRESENT IN MEAT; HOWEVER, THE MECHANISMS FOR THE GENERATION OF THE DESIRABLE SULFUR AND NITROGEN DERIVED AROMAS IN DRY CURED MEAT PRODUCTS ARE UNKNOWN._x000D_ THE MAIN OBJECTIVE OF THE PROJECT IS THE ENHANCEMENT OF CURED AROMA IN DRY CURED MEAT PRODUCTS THROUGHOUT THE FOLLOWING SPECIFIC OBJECTIVES: 1) ELUCIDATION OF THE MECHANISMS RESPONSIBLE FOR THE GENERATION OF VOLATILE COMPOUNDS THAT CONTRIBUTE WITH MEAT AROMA NOTES TO MEAT PRODUCTS BY STUDYING THE CHEMICAL DEGRADATION AND BIOTRANSFORMATION (MICROBIAL) OF THIAMINE AND NITROGENOUS AMINO ACIDS (PRO AND ORN), 2) EXPLORATION OF THE POTENTIAL OF D. HANSENII STRAINS TO PRODUCE THESE MEAT-SAVOURY AROMAS THROUGHOUT METABOLIC PATHWAYS RESPONSIBLE FOR THE PRODUCTION OF DERIVED SULFUR AND NITROGEN AROMAS AND 3) DEVELOPMENT OF DRY CURED PRODUCTS WITH A DIFFERENTIATED AROMA PROFILE FROM THIAMINE AND NITROGEN AMINO ACIDS (PRO AND ORN) PRECURSORS AS SOURCES OF MEAT SAVOURY AROMAS. (English)
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Paterna
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Identifiers
RTI2018-098074-B-I00
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