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

Research output: Contribution to journal › Journal article › Research › peer-review

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Chemical and sensory characterisation of pan-fried pork flavour : interactions between raw meat quality, ageing and frying temperature. / Meinert, Lene; Andersen, Lene Tranberg; Bredie, Wender; Bjergegaard, Charlotte; Aaslyng, Margit D.

In: Meat Science, Vol. 75, No. 2, 2007, p. 229-242.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Meinert, L, Andersen, LT, Bredie, W, Bjergegaard, C & Aaslyng, MD 2007, 'Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature', Meat Science, vol. 75, no. 2, pp. 229-242. https://doi.org/10.1016/j.meatsci.2006.07.004

APA

Meinert, L., Andersen, L. T., Bredie, W., Bjergegaard, C., & Aaslyng, M. D. (2007). Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature. Meat Science, 75(2), 229-242. https://doi.org/10.1016/j.meatsci.2006.07.004

Vancouver

Meinert L, Andersen LT, Bredie W, Bjergegaard C, Aaslyng MD. Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature. Meat Science. 2007;75(2):229-242. https://doi.org/10.1016/j.meatsci.2006.07.004

Author

Meinert, Lene ; Andersen, Lene Tranberg ; Bredie, Wender ; Bjergegaard, Charlotte ; Aaslyng, Margit D. / Chemical and sensory characterisation of pan-fried pork flavour : interactions between raw meat quality, ageing and frying temperature. In: Meat Science. 2007 ; Vol. 75, No. 2. pp. 229-242.

Bibtex

@article{1bb63930a1c111ddb6ae000ea68e967b,
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 {\textquoteleft}fried{\textquoteright} and {\textquoteleft}burnt{\textquoteright} 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.",
author = "Lene Meinert and Andersen, {Lene Tranberg} and Wender Bredie and Charlotte Bjergegaard and Aaslyng, {Margit D.}",
year = "2007",
doi = "10.1016/j.meatsci.2006.07.004",
language = "English",
volume = "75",
pages = "229--242",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Chemical and sensory characterisation of pan-fried pork flavour

T2 - interactions between raw meat quality, ageing and frying temperature

AU - Meinert, Lene

AU - Andersen, Lene Tranberg

AU - Bredie, Wender

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

PY - 2007

Y1 - 2007

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2006.07.004

DO - 10.1016/j.meatsci.2006.07.004

M3 - Journal article

C2 - 22063654

VL - 75

SP - 229

EP - 242

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 8033830