Aroma Development in Chinese Fried Pork Bundle

Huang, Tzou-Chi; Chang, S S; Lin, Chi-Shen; Shih, Daniel Yang-Chih; Ho, Chi‐Tang

doi:10.1021/bk-1989-0409.ch045

Cited by 10 publications

(4 citation statements)

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“…have been derived from glycine, alanine, valine, leucine, and isoleucine, respectively. These data were in good agreement with our previous study (3). It was found that a significant decrease in the concentration of nonpolar amino acids, glycine, alanine, valine, leucine, and isoleucine occurred during the prolonged frying process (150 °C, at least 2 h).…”

Section: Resultssupporting

confidence: 93%

“…Each sample was composed of cooked prerigor (<3 h postmortem) ham (1000 g), sucrose (100 g), salt (15 g), and starch cells (40 g). The samples were either pan-fried following the method described by Huang et al (3) or treated by a specially designed rotary superheated steam dryer as done by Chang et al (1), and a product with a final moisture content of about 10% was obtained. In preparation, the prerigor muscle was cut into pieces parallel to the direction of the muscle fibers to allow heat penetration and yet still maintain the integrity of the long muscle fibers.…”

Section: Methodsmentioning

confidence: 99%

“…Despite its importance to consumer acceptability, very little information is currently available regarding the oxidative stability of intermediate moisture pork products. Huang et al (3) utilized a headspace gas chromatography-mass spectrometry (GC-MS) technique to analyze the volatile compounds in Zousoon. A close relationship between a w and lipid oxidation in a typical Brazilian intermediate moisture meat product was found (4).…”

Section: Introductionmentioning

confidence: 99%

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Inhibition of Lipid Oxidation in Pork Bundles Processing by Superheated Steam Frying

Huang

2004

J. Agric. Food Chem.

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The effect of superheated steam treatment on the oxidative stability of lipids in packaged Zousoon (pork bundles) was investigated. The aroma quality of Zousoon samples was evaluated by sensory analysis and chromatographic analysis of volatiles. Results of this study indicated that oxidation of lipids occurred in pan-fried Zousoon after prolonged storage. Significant amounts of highly volatile compounds such as formaldehyde, acetaldehyde, acetone, and hexanal in Zousoon were identified by a modified method of cysteamine derivatization followed by gas chromatography-mass spectrometry (GC-MS) analysis. Superheated steam was found to be effective in suppressing lipid oxidation in canned Zousoon as compared with Zousoon fried by the conventional method in a frying pan. The superheated steam-fried samples had relatively low thiobarbituric acid reactive substance (TBARS) and peroxide (POV) values before and after storage, whereas samples prepared by pan frying had relatively high TBARS and POV values before and after storage. Superheated steam-fried Zousoon had superior lipid stability to that prepared by the conventional pan-frying method.

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inhibition of Lipid Oxidation in Pork Bundles Processing by Superheated Steam Frying

Huang

2004

J. Agric. Food Chem.

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“…Sulfur-containing volatile compounds is a major food aroma class found in vegetables, cooked meat, and other processed foods (Gasser and Grosch, 1988;Farmer and Mottram, 1990;Block et al, 1992). While the sulfurcontaining volatiles in vegetables such as the Allium genus are formed by enzymatic actions (Granroth 1970;Boelens et al, 1971;Lawson et al, 1991;Block, 1992;Block et al, 1992), sulfur-containing flavors found in meat products are normally formed through thermal processing (Shahidi et al, 1986;Tressl, 1989;Vercellotti et al, 1989;Huang et al, 1989;Zhang and Ho, 1991;Whitfield, 1992). It has been accepted that the sulfurcontaining amino acids, cysteine and cystine, are indispensable components for generation of a meat-like aroma through thermal processing.…”

Section: Introductionmentioning

confidence: 99%

Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Zheng

Brown

Ledig

et al. 1997

J. Agric. Food Chem.

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Four reactions were carried out to compare the sulfur-containing compounds formed via Maillard reaction/Strecker degradation of cysteine with Furaneol and via the participation of hydrogen sulfide in the thermal degradation of Furaneol. GC-MS analysis showed that certain sulfur-containing compounds, such as 2,5-dimethylthiophene, 2,5-dimethyl-4-hydroxy-3(2H)-thiophenone, and 3,5dimethyl-1,2,4-trithiolane were found in four reactions, while thiirane and 2-methylthiophene were only found in the Strecker degradation of cysteine and Furaneol. Furthermore, this study showed that the more sulfur-containing compounds were formed in the participation of hydrogen sulfide than in the Maillard reaction/Strecker degradation of glutathione and even cysteine, indicating that the availability of hydrogen sulfide in the reaction may be the limiting factor in the amount and the type of sulfur-containing compounds formed in the reactions. Cysteine and glutathione are used in the reaction because of the different states in which cysteine exists. The amino group of the cysteine residue in glutathione is peptide bonded and cannot participate in the Strecker degradation with a dicarbonyl compound. The amino group in the free cysteine molecule, however, is accessible to dicarbonyl compound and the Strecker degradation is possible. Therefore, the reaction mechanisms involved in the reaction between cysteine and Furaneol would be different from those in the reaction between glutathione and Furaneol.

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Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon

Huang

Chiou

1999

Flavor Chemistry of Ethnic Foods

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Aroma Development in Chinese Fried Pork Bundle

Cited by 10 publications

References 0 publications

Inhibition of Lipid Oxidation in Pork Bundles Processing by Superheated Steam Frying

Inhibition of Lipid Oxidation in Pork Bundles Processing by Superheated Steam Frying

Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon

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