Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes.
Food Chem
; 196: 76-82, 2016 Apr 01.
Article
em En
| MEDLINE
| ID: mdl-26593467
ABSTRACT
The influence of intramuscular fat content (high - HI versus low - LI) and fatty acid composition on pork cooked cured ham flavour was analysed by gas chromatography-olfactometry using nasal impact frequency (GC-O/NIF) and quantitative descriptive analysis (QDA). Potential relationships were studied by principal component analysis (PCA). Sixteen and fourteen odourants were identified by GC-O/NIF in LI and HI cooked hams, respectively. The two ham types differed in lipid oxidation odourants polyunsaturated fatty acid (PUFA) derivatives hexanal, 1-octen-3-one and (E,E)-2,4-decadienal were higher in LI ham; while monounsaturated fatty acid (MUFA) derivative decanal was higher in HI. HI samples resulted in higher values for odour-active aroma compounds from Maillard reaction, which are related to roast flavour and a higher overall flavour liking. In summary, our results suggest that Maillard derived odour-active aroma compounds were partially inhibited in LI samples (high in PUFA), resulting in lower positive sensory ratings.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Ácidos Graxos Insaturados
/
Carne Vermelha
Limite:
Animals
Idioma:
En
Ano de publicação:
2016
Tipo de documento:
Article