Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

Abstract

The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, drying, cooking, and smoking) on stability, color, and flavor development in processed pork. These characateristics are the 3 main criteria of boucané's quality. Mass transfer, color, and volatile compounds were measured, analyzed, and compared in 4 products. Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.

Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

“…The concentrations of total volatile compounds in pre- heated and non-heated loins were approximately 457.9 and 185.8 µg/kg. Poligne et al (2002) studied the effects of cooking on volatile compound formation in pork and reported that the total chromatogram peak area for cooked meat was 2.4-fold higher than that of raw meat, which was similar to the results from this study. Ahn et al (1999) evaluated the volatile profiles of raw and cooked turkey meat and reported that total volatiles were increased with cooking, which was also in agreement with the results from this study.…”

“…Increases in alcohols with pre-heating may be derived from lipid oxidation because heating accelerates lipid oxidation and inactivates enzyme for amino acid catabolism, whereas, 2-ethyl-1-hexanol may not be generated from lipid oxidation since its concentration decreases when the sample is heated. Differences (p<0.05) in total aliphatic alcohols and total alcohols were found between pre-heated and non-heated loins; these results are in agreement with previous studies (Ahn et al, 1999;Poligne et al, 2002). Eighteen compounds including aliphatic (6), branched (9) and aromatic (3) alcohols were affected (p<0.05) by SPME fiber type.…”

“…In addition, it was the most representative compound in heated loins at 157.17 µg/kg, approximately 194-fold higher than in non-heated loins. These results are similar to those reported in other studies (Ahn et al, 1999;Estevez et al, 2003;Poligne et al, 2002). However, hexanal concentration is dependent on raw material as well as heating since turkey thigh meat, pork bellies and lean pig loins increased 4.1-, 4.2-and 103.7-fold as compared to non-heated samples, respectively.…”

“…These results are similar to those of previous studies showing that total aliphatic hydrocarbons decreased in pork bellies after cooking Poligne et al, 2002). Three phase fibers extracted a higher number of hydrocarbons than the two-phase fibers, but the two phase fibers (49.10 µg/kg) extracted a higher concentration (p<0.05) of hydrocarbons than the three phase fibers (32.27 µg/kg).…”

“…All furans detected from loins decreased (p<0.05) when treated with heat, with the exception of 2-pentyl-furan. 2-pentyl-furan also had the highest concentration (p<0.05) of all furans in pre-heated loins, which is in agreement with results reported by Poligne et al (2002). They reported that the concentration of 2-pentyl-furan in pork bellies increased due to cooking.…”