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

Lene Meinert, Lene T Andersen, Wender L P Bredie, Charlotte Bjergegaard, Margit D Aaslyng

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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.

TidsskriftMeat Science
Udgave nummer2
Sider (fra-til)229-42
Antal sider14
StatusUdgivet - feb. 2007
Udgivet eksterntJa


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