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Meat Sci

Title:		The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions
Author(s):		Biller E; Boselli E; Obiedzinski M; Karpinski P; Waszkiewicz-Robak B;
Address:		"Lomza State University of Applied Sciences (PWSIiP), ul. Akademicka 14, 18-400 Lomza, Poland. Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 10, 60131 Ancona, Italy. Electronic address: e.boselli@univpm.it. Warsaw University of Life Sciences, Faculty of Food Sciences, ul. Nowoursynowska 159, 02-787 Warszawa, Poland"
Journal Title:		Meat Sci
Year:		2016
Volume:		20160629
Issue:
Page Number:		292 - 301
DOI:		10.1016/j.meatsci.2016.06.029
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH4, 24h, 4 degrees C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled (185 degrees C, 30min). In all K cutlets, significant higher amounts of volatile compounds (VCs) were developed after broiling than the other samples. Significant more aldehydes and alcohols were present in the inner parts than in the surface. The correlation between surface and internal layers was high only for aldehydes. Marinating decreased the differences among VCs and led to the standardization of the processed meat. The addition of glucose to the marinade led to more volatile aldehydes, carboxylic acids, esters, furan, pyran, pyrazine, pyrrol and pyridine derivatives than in M samples. Several (53) specific VCs explained the differences among the surface samples related to the marinating process. However, only 16 VCs explained the variance among the inner parts"
Keywords:		Acetic Acid/*analysis Alcohols/analysis Aldehydes/analysis Animals *Food Handling Furans/analysis Pyrans/analysis Pyrazines/analysis Pyridines/analysis Red Meat/*analysis Swine Volatile Organic Compounds/*analysis 1-Hydroxypropan-2-one (PubChem CID:8299);
Notes:		"MedlineBiller, Elzbieta Boselli, Emanuele Obiedzinski, Mieczyslaw Karpinski, Piotr Waszkiewicz-Robak, Bozena eng England 2016/07/11 Meat Sci. 2016 Nov; 121:292-301. doi: 10.1016/j.meatsci.2016.06.029. Epub 2016 Jun 29"