title: The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions.
abstract: Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH4, 24h, 4°C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled (185°C, 30min). In all K cutlets, significant higher amounts of volatile compounds (VCs) were developed after broiling than the other samples. Significant more aldehydes and alcohols were present in the inner parts than in the surface. The correlation between surface and internal layers was high only for aldehydes. Marinating decreased the differences among VCs and led to the standardization of the processed meat. The addition of glucose to the marinade led to more volatile aldehydes, carboxylic acids, esters, furan, pyran, pyrazine, pyrrol and pyridine derivatives than in M samples. Several (53) specific VCs explained the differences among the surface samples related to the marinating process. However, only 16 VCs explained the variance among the inner parts.
authors.affiliation: Lomza State University of Applied Sciences (PWSIiP), ul. Akademicka 14, 18-400 Łomża, Poland.
authors.forename: Elżbieta
authors.initials: E
authors.lastname: Biller
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 10, 60131 Ancona, Italy. Electronic address: e.boselli@univpm.it.
authors.forename: Emanuele
authors.initials: E
authors.lastname: Boselli
authors.affiliation: Lomza State University of Applied Sciences (PWSIiP), ul. Akademicka 14, 18-400 Łomża, Poland.
authors.forename: Mieczysław
authors.initials: M
authors.lastname: Obiedziński
authors.affiliation: Warsaw University of Life Sciences, Faculty of Food Sciences, ul. Nowoursynowska 159, 02-787 Warszawa, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Karpiński
authors.affiliation: Lomza State University of Applied Sciences (PWSIiP), ul. Akademicka 14, 18-400 Łomża, Poland.
authors.forename: Bożena
authors.initials: B
authors.lastname: Waszkiewicz-Robak
mesh_terms: D019342:Acetic Acid / Q000032:analysis*; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000818:Animals; D005511:Food Handling; D005663:Furans / Q000032:analysis; D011714:Pyrans / Q000032:analysis; D011719:Pyrazines / Q000032:analysis; D011725:Pyridines / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000438:Alcohols; D000447:Aldehydes; D005663:Furans; D011714:Pyrans; D011719:Pyrazines; D011725:Pyridines; D055549:Volatile Organic Compounds; D019342:Acetic Acid; C039281:furan
keywords: 1-Hydroxypropan-2-one (PubChem CID:8299); 2-Methylpyrazine (PubChem CID: 7976); 2-Pentylfuran (PubChem CID: 19,602); 3-Hydroxybutan-2-one (PubChem CID:179); 3-Methylbutanal (PubChem CID:11,552); Beta-myrcene (PubChem CID: 31,253); Butyl acetate (PubChem CID:31,272); Gas chromatography; Glucose; Heating; Hexanal (PubChem CID:6184); Marinade; Oxolan-2-one (PubChem CID:7302); Pentan-1-ol (PubChem CID:6276); Pork neck; Volatile profile