TY - JOUR
T1 - Chemical and sensory characterisation of pan-fried pork flavour
T2 - interactions between raw meat quality, ageing and frying temperature
AU - Meinert, Lene
AU - Andersen, Lene Tranberg
AU - Bredie, Wender
AU - Bjergegaard, Charlotte
AU - Aaslyng, Margit D.
PY - 2007
Y1 - 2007
N2 - 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 (2, 15, and 22 days), whereas the pan-frying temperatures were 150 °C and 250 °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 °C, while those from Maillard reactions mostly prevailed in the aroma profile at 250 °C.
AB - 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 (2, 15, and 22 days), whereas the pan-frying temperatures were 150 °C and 250 °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 °C, while those from Maillard reactions mostly prevailed in the aroma profile at 250 °C.
U2 - 10.1016/j.meatsci.2006.07.004
DO - 10.1016/j.meatsci.2006.07.004
M3 - Journal article
C2 - 22063654
VL - 75
SP - 229
EP - 242
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -