Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
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DOI：
10.1016/j.meatsci.2008.07.031
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发表时间：
2009-01-01
期刊：
影响因子：
7.1
通讯作者：
Aaslyng, Margit D.
中科院分区：
文献类型：
--
作者：
Meinert, Lene;Tikk, Kaja;Aaslyng, Margit D.
通过训练的感官小组对8种不同生肉品质的背最长肌煎猪排的风味发育和整体食用品质进行了评估。通过战略饲喂/禁食(对照与低糖原浓度)、屠宰活重(84公斤与110公斤)和性别(雌性与去势)的组合来获得生肉品质。研究了风味的发展可能与生肉中存在的特定风味前体的浓度有关：非糖、IMP和降解产物、脂肪酸、乳酸和硫胺素。在所有实验因素中，以喂食/禁食和陈化为主要影响因素，观察到原料肉品质间前体浓度的差异。然而，前体的浓度不能解释煎猪排感官知觉的差异。总体而言，差异很小。(C)2008爱思唯尔有限公司。保留所有权利。
Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: rnonosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw Meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small. (C) 2008 Elsevier Ltd. All rights reserved.