Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

被引：72
作者：
Meinert, Lene
Andersen, Lene T.
Bredie, Wender L. P.
Bjergegaard, Charlotte
Aaslyng, Margit D.
机构：
[1] Danish MEat Assoc, Danish Meat Res Inst, DK-4000 Roskilde, Denmark
[2] Royal Vet & Agr Univ, LMC, Dept Food Sci, DK-1958 Frederiksberg C, Denmark
[3] Royal Vet & Agr Univ, Dept Nat Sci, DK-1871 Frederiksberg C, Denmark
来源：
MEAT SCIENCE | 2007年 / 75卷 / 02期
关键词：
pork; carbohydrates; phosphorylated carbohydrates; ageing; GC-MS; aroma volatiles; lipid composition; descriptive sensory analysis; RN-; allele; flavour;
D O I：
10.1016/j.meatsci.2006.07.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of raw meat quality and cooking temperature on flavour generation in pork was investigated. The semimembranosus muscle was varied through genetics (carrier (HLY) and non-carrier (DLY) of the RN- allele) and ageing at 2 (c) C (2, 15, and 22 days), whereas the pan-frying temperatures were 150 degrees C and 250 degrees C. HLY gave more pronounced 'fried' and 'burnt' notes than DLY after frying. This could partly be explained by a significantly higher concentration of glucose and glucose 6-phosphate in HLY after 22 days of ageing. HLY was generally perceived as more sour, which correlated well with the measured pH of HLY, but not to the L-lactate concentration. HLY was furthermore perceived as more tender and juicier than DLY, both attributes increased during ageing. Lipid-derived aroma volatiles dominated the samples fried at 150 degrees C, while those from Maillard reactions mostly prevailed in the aroma profile at 250 degrees C. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：229 / 242
页数：14
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