Liha töötlemine
thus, are rapidly inactivated during cooking matic action and larger amounts of released
because their stability decreases rapidly amino acids and fatty acids that will act as
(Toldrá et al. 1992). In any case, there is substrates for further chemical reactions (i.e.,
some generation of free amino acids by Strecker reactions) responsible for the gen-
muscle aminopeptidases that contribute to eration of volatile compounds. As in the case
308 Chapter 16
of proteases, lipases are also inactivated cinnamaldehyde, menthol) derived from
during cooking. It must be taken into account spices; also, sulfur-compounds (methional,
that fatty acid composition is a key aspect in dimethyl disulfide, allyl isothiocyanate) and
flavor generation. An excess of linoleic acid a branched acid (3-methyl-butanoic acid)
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