To learn more about Wix-Fresh™ MAX, or to obtain a sample, contact your Wixon Sales Representative or Ron Ratz,

Wixon examined Wix-Fresh™ MAX’s impact on production-made sausage. Both test and control samples were prepared with the same ingredient lots with just one deviation, 0.25% Wix-Fresh™ MAX was included in the test batch. The fresh samples were stored frozen and evaluated periodically. After ten weeks, the uncooked control had a brownish color with some greenish-gray sections. It also exhibited an off aroma and a rancid taste. In the same timeframe, the test sample had a fresh appearance and taste.

The volatiles of both variables were also analyzed after ten weeks. Uncooked sausage samples were mixed with water, ground to a puree-like consistency, and enclosed in a vial with headspace. Upon heating to 122 degrees, releasing the volatiles without causing degradation, the volatiles were captured. Analysis with a mass spectrometer indicated that Wix-Fresh™ MAX has flavor stabilizing benefits. An amino acid degradation product, lsovaleraldehyde was present in the control but not in the test. Phenols, which often give off an unpleasant aroma, were detected in the control at about five times the low level found in the test. The control contained about 16% less beta-carryophyllen, a compound associated with pepper aroma. The data below indicates the results of this evaluation.

Wix-Fresh™ MAX inhibits the development of unwanted “off” notes, while enhancing the spice volatiles!

Wix-Fresh™ MAX as a Taste Modifier for Precooked Meat to Reduce the Warmed-Over Flavor
Mariano Gascon, Wixon, Inc. •

This study evaluated the influence of Wix-Fresh™ MAX to reduce the warmed-over flavors in meats. Sensory evaluations were performed in hamburger patties made with and without Wix-Fresh™ MAX. From the results, we concluded that there is definitely a reduction in the cardboard-like flavor, which is normally associated with warmed-over flavor, in the samples containing Wix-Fresh™ MAX.

Introduction
Warmed-over flavor is the term used to describe the stale flavor consumers experience when they taste meat that has been pre-cooked, refrigerated, or frozen and then reheated prior to consumption. This off-flavor is often described as “cardboard”, “rancid”, “ice box” and even “freezer-burn.” Consumers like convenience meat items, but these can tend to carry warmed-over flavor.

The cause is rather complex, but starts with the oxidation of meat fats. The more polyunsaturated the fat, the more likely it is to oxidize as compared to fats containing a higher proportion of saturated fatty acids. Hence, pork is more susceptible to this off-flavor than beef or lamb. There are a number of factors that trigger fat oxidation, but cooking is at the top of the list. Among other things, cooking causes release of iron from the meat pigment myoglobin. Iron is a strong pro-oxidant. Cooking also starts the production of free radicals that catalyze oxidative reactions.

While warmed-over flavor can’t be prevented in precooked meat products, it can be greatly minimized. Taste modifiers are generally recognized as ingredients that have little or no intrinsic flavor, but modify the perception of food ingredients. Wix-Fresh™ MAX, a taste modifier, reduces the warmed-over flavors in meats.

Materials and Methods
Hamburger patties were prepared for this study using conventional processing. Test samples contained 0.25% of Wix-Fresh™ MAX. All samples were cooked and frozen.

The hamburger patties were then reheated and tasted and compared by an independent, highly-trained sensory panel measuring key flavor attributes through descriptive analysis using a 15-point intensity scale. Statistical analysis was conducted on the data using paired t-test and ANOVA at a confidence level of 90%.

Results and Discussion
Preliminary product screening identified the key product attributes that described the warmed-over flavor in hamburger patties: beef character, brown character, and cardboard-like impression.

Consequently, these three were utilized for comparison of effectiveness of the Wix-Fresh™ MAX to reduce the warmed-over flavors in the hamburger patties.

The results for the effects of Wix-Fresh™ MAX on the perception of the warmed-over flavor on hamburger patties are shown in Figure 1. There was a significant difference seen between the test and the control in both the brown character and cardboard-like flavor in the paired t-test as well as the ANOVA. Of the flavor parameters studied, cardboard-like descriptor provided the best difference between the control sample and the test. Even though the beef flavor character showed no difference between the sample and the control; the addition of Wix-Fresh™ MAX increased the brown flavor character of the hamburger. As a conclusion, the test with Wix-Fresh™ MAX had a more intense brown flavor and less cardboard (warmed-over) flavor. Therefore making it taste like it was just cooked rather than pre-cooked and reheated.

Lipid peroxidation in fresh and cooked meat results in off flavors. Thiobarbituric acid value (TBA) is often used to indicate the extent of lipid peroxidation.

Our objective was to increase the specificity of TBA value method by changing/ impeding the reaction of Lipid Oxidation. Wix-Fresh™ MAX inhibits the rate of oxidation thus reducing the overall effects of off flavors as a result of the oxidation process. This in turn aids in increasing the proteins’ shelf life while protecting overall flavor, and the desirability of the product.