The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork

Shahidi, Fereidoon; Yun, Jaesuk; Rubin, L.J.; Wood, D.F.

doi:10.1016/s0315-5463(87)71099-2

Cited by 109 publications

(55 citation statements)

References 6 publications

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“…Among the 36 compounds included in Table 2. 16 of them have been associated with lipid oxidation reactions, and even some of them are lipid oxidation markers (Shahidi et al, 1987;Cava et al, 1999;Shahidi, 2001;O´Sullivan et al, 2003); 15 compounds are generated from amino acids through Strecker and Maillard reactions; and 5 of them could generate through lipid oxidation or Strecker and Maillard reactions (Belitz and Grosh, 1992;Mottram, 1998;Pripis-Nicaulau et al, 2000) ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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PALABRAS CLAVES: Compuestos volátiles -JamónIbérico -Microextracción en fase sólida -Sistema de alimentación -SPME -Tiempo de curación. SUMMARYChanges in SPME-extracted volatile compounds from Iberian ham during ripening.A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly (p Ͻ 0.05) during the ripening time. This trend was clear for the volatile compounds 2-methylpropanal, 2-methylbutanal, 2-methy-l-butanol, disulfide dimethyl, 2,6-dimethylpyrazine ϩ dihidro-2(3H) furanone and benzenemethanol and, therefore they could be used as indicators of the ripening time. Conversely, some of the lipid oxidation-derived compounds decreased significantly throughout ham processing. Feeding system had a weak effect on volatile compounds, but it was significant for some compounds (p Ͻ 0.05). Some of them (butanoic acid, 2,6-dimethylpirazyne and 1-octen-3-ol) were more abundant in Montanera than in Pienso hams. These small differences could be important because they involve compounds that have been identified as Iberian ham odorants.

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Section: Resultsmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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“…Hexanal itself may be oxidized to hexanoic acid. Nonetheless, the content of hexanal in muscle foods has been shown to be a good indicator for evaluation of the oxidative state of meat lipids (Shahidi et at., 1987).…”

Section: Hexanal and Other Carbonyl Compoundsmentioning

confidence: 99%

“…The protocols used for hexanal quantification may involve the isolation of carbonyls, together with all other volatile compounds by distillation and/or solvent extraction, followed by their analysis by gas chromatography or gas chromatography-mass spectrometry without any derivitization (Shahidi et al, 1987). A direct headspace analysis may also be used.…”

Section: Hexanal and Other Carbonyl Compoundsmentioning

confidence: 99%

Assessment of lipid oxidation and off-flavour development in meat and meat products

Shahidi¹

1994

Flavor of Meat and Meat Products

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“…Presence of TBA is considered as lipid oxidation marker in meat and meat products (Shahidi et al 1987). It was found, that the LAB-fermented JA additives in RCMP significantly increase the shelf life -TBA content after 2 and 4 days storage at 4°C was 15.5-18.9 and 15.1-22.7 % lower, respectively, in comparison with RCMP without LAB-fermented JA (Fig.…”

Section: Rcmp Shelf Life Evaluationmentioning

confidence: 89%

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

et al. 2014

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The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready -to cook -minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) -fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8. 94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

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The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork

Cited by 109 publications

References 6 publications

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Assessment of lipid oxidation and off-flavour development in meat and meat products

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

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