Review of the flavour-contributing volatiles and water-soluble non-volatiles in pork meat and derived products

Gorbatov, V.M.; Lyaskovskaya, Yu.N.

doi:10.1016/0309-1740(80)90050-9

Cited by 29 publications

(8 citation statements)

References 24 publications

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“…Lean installed on a gas chromatograph equipped with a mass selective detector; R: Reliability of identification; lri: linear retention index in agreement with literature (Gorbatov, 1980;Flores et al, 1997;Machiels et al, 2003;Domínguez et al, 2014;Franco et al, 2014;Gravador et al, 2015;Benet et al, 2015;Zhao et al, 2017;Pérez-Santaescolástica et al, 2018;Flores, 2018); ms: mass spectrum agreed with mass database (NIST14); s: mass spectrum and retention time identical with an authentic standard. †Interaction genetic type x lean grade non-significant in any variable (P>0.05).…”

Section: Genetic Typesupporting

confidence: 68%

“…The results are expressed as quantifier area units (AU) x 10 4 /g of sample. Among the volatile compounds (VC) at the end of final stage, only compounds regarded as mainly representative for their presence and abundance to aroma have been take into account according to previous studies (Gorbatov 1980;Flores et al 1997;Machiels et al 2003;Domínguez et al 2014a;Franco et al 2014;Gravador et al 2015;Benet et al 2015;Zhao et al 2017;Pérez-Santaescolástica et al 2018;Flores 2018). The VC were classified based on their origin (lipolysis, proteolysis and microbial), according to Dainty et al (1985), Roger, Degas and Gripon (1988), Ruiz et al (1999), Meynier et al(1999), Carrapiso et al (2002), Arnoldi (2003), Liu (2003), Machiels et al (2003), Raes et al (2003), Martín et al (2006), Ramírez and Cava (2007), Calkins andHodgen (2007), Narváez-Rivas et al (2012), Fonseca et al (2015) and Camacho (2016), Pérez-Santaescolástica et al (2019).…”

Section: Introductionmentioning

confidence: 99%

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Peer Review #3 of "The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork (v0.1)"

2019

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Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC-MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n-3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected n the present study came from lipid oxidation.

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Section: Genetic Typesupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Peer Review #3 of "The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork (v0.1)"

2019

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“…The TAV of AMP in the crab meat in group BC and group SC was about 1.27 times higher than that in group BB and group SB, while the contents of GMP, IMP, and AMP in the crab meat in group BC and group SC presented higher levels. Gorbatov's research suggested that different nucleotides have different levels of thermal stability ( Gorbatov & Lyaskovskaya, ) , resulting in different degree of thermal degradation and consequently, differences in their cooked content. Meinert similarly claimed that temperature would affect the degradation of nucleotides ( Meinert et al, ) .…”

Section: Resultsmentioning

confidence: 99%

“…Data presented in this study are consistent with above findings. The TAV of the three main flavor nucleotides is shown in & Lyaskovskaya, 1980), resulting in different degree of thermal degradation and consequently, differences in their cooked content.…”

Section: Nucleotides Analysismentioning

confidence: 99%

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Shi

Wang

et al. 2020

Food Science & Nutrition

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The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different methods were detected and compared. Sensory evaluation and electronic tongue assessment were also conducted. Sensory evaluation and electronic tongue indicated that taste quality was different under four cooking methods. The results showed that steaming cooking preserved more water‐soluble substances as compared with boiling cooking, especially cooking began with boiling water. It is noteworthy that the umami intensity in gonad cooked from boiling water was stronger, either steaming or boiling. Therefore, this study can provide a theoretical basis and suggest the dynamic chemical changes of different organs during heating process need to be further studied.

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“…Among the volatile compounds (VC) at the end of final stage, only compounds regarded as mainly representative for their presence and abundance to aroma have been take into account according to previous studies (Gorbatov & Lyaskovskaya Yu, 1980; Flores et al, 1997; Machiels et al, 2003; Domínguez et al, 2014a; Franco, Vazquez & Lorenzo, 2014; Gravador et al, 2015; Benet et al, 2015; Zhao et al, 2017; Pérez-Santaescolástica et al, 2018; Flores, 2018).…”

Section: Methodsmentioning

confidence: 99%

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

Argemí-Armengol

Villalba

Tör

et al. 2019

PeerJ

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Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.

show abstract

Review of the flavour-contributing volatiles and water-soluble non-volatiles in pork meat and derived products

Cited by 29 publications

References 24 publications

Peer Review #3 of "The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork (v0.1)"

Peer Review #3 of "The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork (v0.1)"

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

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