title: Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature.
abstract: 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.
authors: Danish Meat Research Institute, Danish Meat Association, PO Box 57, Maglegaardsvej 2, 4000 Roskilde, Denmark; Department of Food Science, Centre of Advanced Food Studies (LMC), The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
authors: Lene
authors: L
authors: Meinert
authors: Lene T
authors: LT
authors: Andersen
authors: Wender L P
authors: WL
authors: Bredie
authors: Charlotte
authors: C
authors: Bjergegaard
authors: Margit D
authors: MD
authors: Aaslyng