Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning

Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21 days at 4 degrees C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5'-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15% during conditioning, while glycogen levels remained unchanged from 2 days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed. (c) 2007 Elsevier Ltd. All rights reserved.

Modelling oil absorption during post-frying cooling - II: solution of the mathematical model, model testing and simulations

The mathematical models that describe the immersion-frying period and the post-frying cooling period of an infinite slab or an infinite cylinder were solved and tested. Results were successfully compared with those found in the literature or obtained experimentally, and were discussed in terms of the hypotheses and simplifications made. The models were used as the basis of a sensitivity analysis. Simulations showed that a decrease in slab thickness and core heat capacity resulted in faster crust development. On the other hand, an increase in oil temperature and boiling heat transfer coefficient between the oil and the surface of the food accelerated crust formation. The model for oil absorption during cooling was analysed using the tested post-frying cooling equation to determine the moment in which a positive pressure driving force, allowing oil suction within the pore, originated. It was found that as crust layer thickness, pore radius and ambient temperature decreased so did the time needed to start the absorption. On the other hand, as the effective convective heat transfer coefficient between the air and the surface of the slab increased the required cooling time decreased. In addition, it was found that the time needed to allow oil absorption during cooling was extremely sensitive to pore radius, indicating the importance of an accurate pore size determination in future studies.

Synthesis and characterization of Cu(II) complexes of tetradentate and tridentate symmetrical Schiff base ligands involving o-phenelenediamine, salicylaldehyde and diacetylmonoxime

A mononuclear complex [CuL] (1), a binuclear complex [Cu2LCl2(H2O)] (2), a trinuclear complex [Cu3L2](ClO4)(2) (3) involving o-phenylenediamine and salicylaldehyde and another binuclear complex of a tridentate ligand (H2L1) [Cu2L (2) (1) ](CH3COO)(2) (4) involving o-phenylenediamine and diacetylmonoxime have been synthesized, where H2L = N,N'-o-phenylenebis(salicylideneimine) and H2L1 = 3-(2-aminophenylimino)butan-2-one oxime. All the complexes have been characterized by elemental analyses, spectral and magnetic studies. The binuclear complex (2) was characterized structurally where the two Cu(II) centers are connected via an oxygen-bridged arrangement.

Nickel(II) and copper(II) complexes of unsymmetrical tetradentate reduced Schiff base ligands

Two new reduced Schiff base ligands, [HL1 = 4-(2-[(pyridin-2-ylmethyl)-amino]-ethylimino)-pentan-2-one and HL2 =4-[2-(1-pyridin-2-yl-ethylamino)-ethylimino]-pentan-2-one] have been prepared by reduction of the corresponding tetradentate unsymmetrical schiff bases derived from 1.1: 1 condensation of 1,2-ethanediamine, acetylacetone and pyridine-2-carboxaldehyde/2-acetyl pyridine. Four complexes, [Ni(L-1)]ClO4 (1), [Cu(L-1)]ClO4 (2). [Ni(L-2)]ClO4 (3). and [Cu(L-2)]ClO4 (4) with these two reduced Schiff base ligands have been synthesized and structurally characterized by X-ray crystallography. The mono-negative ligands L-1 and L-2 are chelated in all four complexes through the four donor atoms to form square planar nickel(II) and copper(II) complexes Structures of 3 and 4 reveal that enantiomeric pairs are crystallized together with opposite chirality in the nitrogen and carbon atoms. The two Cu-II complexes (2 and 4) exhibit both irreversible reductive (Cu-II/Cu-II, E-pc. -1.00 and -1.04 V) and oxidative (Cu-II/CUII, E-pa, + 1.22 and + 1.17 V, respectively) responses in cyclic voltammetry. The electrochemically generated Cu-1 species for both the complexes are unstable and undergo disproportionation.