Gas chromatographie analysis of volatile sulphur‐containing compounds of salted and salted‐boiled pork

Abstract

The qualitative composition and quantitative ratios of the volatile sulphurcontaining compounds (VSCC) in salted and salted-boiled pork were studied by gas chromatography using the flame photometric detector. VSCC were isolated from the flavour condensate by treatment with mercuric chloride or extraction with diethyl ether. 27 VSCC were identified, including mercaptans, sulphides, polysulphides, heterocyclic compounds, as well as thioacid esters, with 12 of the compounds being detected in meat products for the first time. It has been established that thioacid esters appear in salted pork only after heat treatment when the qualitative and quantitative accumulation of VSCC occurs.Meat flavour was the subject of a great number of studies [l, 21. The flavour of meat and meat products is considered to be determined by numerous volatile components belonging to different classes of organic compounds. According to many researchers (2-5, 111, the basic components of meat flavour are the volatile sulphur-containing compounds (VSCC) with low threshold flavour concentrations that are found in meat in relatively small quantities.At present, 339 compounds have been found in the volatile components of heat treated pork and pork liver, including 31 VSCC with only 7 substances found in boiled pork; in salted pork, 11 VSCC have been identified [7]. We could not find any data on VSCC composition of salted-boiled pork in the literature.In the present work we studied the composition of sulphur-containing substances in the volatile components of salted pork and its boiled product. Experimental Preparation of meat samplesThe quadriceps femoral muscle separated from pork half-carcasses of the IV finish category (meat) cooled for 4 days were used as the object of the study. The samples were salted by injecting the brine (of 1 .I 1 g/cm3 density, with 1 % of sugar and 0.05% of sodium nitrite) into muscular tissue at the rate of 12% of the mass and kept in the salting stage for 6 days. The heat treatment of 7-10 kg hams was performed in water at 80 to 82 "C within 6-9 h (at the rate of 50-55 min per 1 kg of ham mass). The samples for analysis were taken from the salted half-finished and finished products.

Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria

“…Both 3-methylbutanal and 2-methylbutanal have recently been found to be volatile compounds in traditionally cured bacon (Andersen and Hinrichsen, 1994) and drycured ham (Parma ham) (Barbieri et al, 1992) and are often reported in other nitrite-cured meat products (Berdagué et al, 1991;Golovnya et al, 1982;Lillard and Ayres, 1969). 3-Methylbutanal has a powerful odor, which must be expected to influence the overall aroma in products, in which it is present. According to Shu and co-workers , 3-methylbutanal reacts at low temperature (~5 °C) with ammonium sulfide to form the compounds shown in Figure 7.…”