Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color patterns in pork

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 2976-2986

  Poligne I ^a   Collignan, Antione ^a   Trystram, G ^b  

^a CIRAD   (France)

^b NONE

Author keywords

Color; Hot smoking; Meat curing; Pork belly; Volatile compounds

Indexed keywords

EID: 0036812132     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08848.x     Document Type: Article

References (55)

1. AFNOR. 1968. Détermination de l'Humidité pour les Viandes et Produits à Base de Viande. NF V 04-401.
2. AFNOR. 1996. Poissons Transformés. Filets de Hareng Fumé. Spécification - Dosage des Phénols. NF V 45-067-Annexe B.
3. Barbieri G, Bolzoni L, Parolari G, Virgili R, Buttini R, Careri M, Mangria A. 1992. Flavor compounds of dry-cured ham. J Agric Food Chem 40:2389-2394.
4. Berdagué JL, Denoyer C, Le Quéré JL, Semon E. 1991. Volatile components of dry-cured ham. J Agric Food Chem 39:1257-1261.
5. Berdagué JL, Monteil P, Montel C, Talon R. 1993. Effect of starter cultures on the formation of flavour compounds in dry sausage. Meat Sci 35:275-287.
6. Bertola NC, Bevilacqua AE, Zaritzky NE. 1994. Heat treatment effect on texture changes and thermal denaturation of proteins in beff muscle. J Food Proc Preserv 18:31-46.
7. Bohuon P. 1995. Déshydratation-Imprégnation par Immersion en Solutions Ternaires: Étude des Transports d'eau et de Solutés sur Gel et Produits d'Origine Animale. [DPhil thesis]. Montpellier, France:Université Montpellier II. 216 p.
8. Byrne GA, Gardener D, Holmes FH. 1966. The pyrolysis of cellulose and the action of flame retardants. J Applied Chem 16:81-87.
9. Cardinal M, Berdagué JL, Dinel V, Knockaert C, Vallet JL. 1997. Effet de différentes technologies de fumage sur la nature des composés volatils et les caractéristiques sensorielles de la chair de saumon. Sc Alim 17:679-696.
10. Chakurov M, Miteva E, Trendafilova Z, Gadjeva D. 1989. Effects of some technologies of curing uncomminuted meat products on their flavour. Part 2. Contents of carbonyl compounds and their relation to flavour. Die Nahrung 33(4):339-343.
11. Chang SS, Peterson RJ. 1977. The basis of quality in muscle foods. Recent developments in the flavor of meat. In: Symposium; 1977 Mar/Apr 1977. J Food Sci 42(2):298-305.
12. Cheftel JC, Cheftel H, Besançon P. 1983. Brunissement non enzymatique. In: Lavoisier (editor). Introduction à la Biochimie et à la Technologie des Aliments. Volume 2. Paris: Technique et Documentation.
13. Cohen EH. 1966. Protein changes related to ham processing temperature. 1. Effect of time-temperature on amount and composition of soluble proteins. J Food Sci 31:746-750.
14. th International Congress of Meat Science and Technology; 23-28 August; Clermont-Ferrand. 1186-1189.
15. Daun H. 1972. Sensory properties of phenolic compounds isolated from curing smoke as influenced by its generation parameters. Lebensm Wiss u Technol 5(3):102-105.
16. Davey CL, Gilbert KV. 1974. Temperature-dependant cooking toughness in beef. J Sci Food Agric 25:931-938.
17. Forcen RM, Perez-Alvarez JA, Gago-Gago MA, Aranda V. 1993. Evolucion del Color en los Periodos de Salado y Postsalado en la Elaboracion de Jamon Curado. Anales de Investigacion del Master en Ciencia e Ingeneria de Alimentos. Vol. 3. Fito P, Serra J, Hernandez E, Vidal D, editors. SPUPV, Valencia. p 545-562.(ISBN:84-7721-241-4).
18. Garcia-Marcos ML, Rosmini MR, Perez-Alvarez JA. 1996. Estudio de las Coordenadas de Color del Magro Picado en la Etapa de Amasado-reposo en los Embutidos Crudo-curados [MSc. Thesis]. Valencia:Universitad Politecnica de Valencia.
19. Hamm R. 1960. Biochemistry of meat hydratation. Adv Food Res 10:355-463.
20. Hamm R, Deatherage FE. 1960. Changes in hydration, solubility and charges of muscle proteins during heating of meat. Food Res 25:587-610
21. Hamm R. 1966. Heating of muscle systems. In: Briskey EJ, Cassens RG, Trautman JC, editors. The Physiology and Biochemistry of Muscle as a Food. Madison: The University of Wisconsin Press. p 363.
22. Ho CT, Oh YC, Bae-Lee M. 1994. The flavour of pork. In: Blackie, editor. Flavour of Meat and Meat Products. Glaspow. p 38-51.
23. Hollenbeck CM. 1994. Contribution of smoke flavourings to processed meats. In: Shahidi F, editor. Flavor of Meat and Meat Products. New-York: Chapman & Hall. p 199-209.
24. th International Congress of Meat Science and Technology; ('s.n.', September 1-6; Kulmbach, Germany. Congress Secretariat of ICOMST, Helsinki, Finland (Publisher), Volume 1. p 394-397.
25. Kauffman RG, Carpenter ZL, Bray RW, Hoekstra WG. 1964. Biochemical properties of pork and their relationship to quality. 1. pH of chilled, aged and cooked muscle tissue. J Food Sci 29:65-69
26. Kondjoyan N, Berdagué JL. 1996. A Compilation of Relative Retention Indices for the Analysis of Aromatic Compounds. Clermont-Ferrand:Laboratoire Flaveur. 234 p.
27. Lee SR, Macku C, Shibamoto T. 1991. Isolation and identification of headspace volatiles formed in heated butter. J Agric Food Chem 39:1972-1975.
28. Lesimple S, Torres L, Mitjavila S, Fernandez Y, Durand L. 1995. Volatile compounds in processed duck fillet. J Food Sci 60(3):615-618.
29. Martens H, Staburvik E, Martens M. 1982. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. J Texture Studies 13:291-309.
30. MacLeod G, Coppock B. 1976. Volatile flavor components of beef boiled conventionally and by microwave radiation. J Agric Food Chem 24:835-843.
31. Maga JA. 1975. The role of sulfur compounds in food flavor. I. Thiazoles. In: CRC Critical Revue of Food Science and Nutrition 6(2):153-176.
32. Meynier A, Mottram DC. 1995. The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chem 52:361-366.
33. Mottram DS, Croft SE, Patterson RLS. 1984. Volatile components of cured and uncured pork: The role of nitrite and the formation of nitrogen compounds. J Sci Food Agric 35:233-239.
34. Mottram DS. 1985. The effect of cooking conditions on the formation of volatile heterocycle in pork. J Sci Food Agric 36:377-382.
35. Mottram DS, Leseigneur A. 1990. The Effect of pH on the Formation of Aroma Volatiles in Meat-like Maillard Systems. Bessiere Y, Thomas AF, editors. Chichester: Wiley. p 121-124.
36. Mottram DS. 1991. Meat. In: Maarse H, editor. Volatile Compounds in Foods and Beverages. Zeist:TNO-CIVO Food Analysis Institute. p 107-177.
37. Mottram DS. 1998. Flavour formation in meat and meat products: A review. Food Chem 62(4):415-424.
38. Nursten HE. 1980. Recent developments in studies of the Maillard reaction. Food Chem 6:263-277.
39. Ohashi E, Okamoto M, Ozama A, Fujita T. 1991. Characterization of common squid using several freshness indicators. J Food Sci 57(2):305-311.
40. Palka K, Daun H. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semi-tendinosus during heating. Meat Sci 51:237-243.
41. Palombo R, Wijngaards G. 1990. Characterization of changes in psychometric colour attributes of comminuted porcine lean meat during processing. Meat Sci 28:61-76.
42. Paul PC, Buchter L, Wierenga A. 1966. Solubility of rabbit muscle protein after various time-temperature treatments. J Agr Food Chem 14:490-492
43. Perez-Alvarez JA, Sanchez-Rodriguez E, Fernandez-Lopez J, Asuncion Gago-Gago M, Ruiz-Peluffo C, Rosmini M, Pagan-Moreno MJ, Lopez-Santovena F, Aranda-Catala V. 1997. Chemical and color characteristics of "lomo embuchado" during salting seasoning. J Muscle Foods 8:395-411.
44. Peterson RJ, Izzo HJ, Jungermann E, Chang, SS. 1975. Changes in volatile flavor compounds during the retorting of canned beef stew. J Food Sci 40:948-954.
45. Peterson RJ, Chang, SS. 1982. Identification of volatile flavor compounds of fresh, frozen beef and a comparison of these with those of canned beef stew. J Food Sci 47:1444-1448, 1953.
46. Pittet AO, Hruza DA. 1974. Comparative study of flavor properties of thiazole derivatives. J Agric Food Chem 22:264-269.
47. Poligné I, Collignan A, Trystram G, Pieribattesti J.C. 2001a. Traditional techniques for processing boucané, a salted/dried/smoked meat product from Réunion. Trop Sci. 41(2):90-94Poligné I, Collignan A, Trystram G. 2001b. Characterization of traditional processing of pork meat into boucané. Meat Sci Forthcoming
48. Poligné I, Collignan A, Trystram G, Pieribattesti J.C. 2001a. Traditional techniques for processing boucané, a salted/dried/smoked meat product from Réunion. Trop Sci. 41(2):90-94Poligné I, Collignan A, Trystram G. 2001b. Characterization of traditional processing of pork meat into boucané. Meat Sci Forthcoming
49. Randall CJ, Bratzler LJ. 1970. Changes in various protein properties of pork muscle during the smoking process. J Food Sci 35:248-249.
50. Rembold H, Wallner P, Nitz S, Kollmannsberger H, Drawert F. 1989. Volatile components of Chickpea (Cicer arietinum L.) seed. J Agric Food Chem 37:659-662.
51. Sheard PR, Nute GR, Chappell AG. 1998a. The effect of cooking on the chemical composition of meat products with special reference to fat loss. Meat Sci 49(2):175-191.
52. Sheard PR, Wood JD, Nute GR, Ball RC. 1998b. Effects of grilling to 80°C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption. Meat Sci 49(2):193-204.
53. Tranchant J. 1982. Manuel Pratique de Chromatographie en Phase Gazeuse. Paris: Masson. 504 p.
54. Vernin G, Parkanyi C. 1982. Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions. In: Vernin G, editor. Chemistry of Heterocyclic Compounds in Flavors and Aromas. Chichester:Ellis Horwood. p 151-207.
55. Yashuara A, Shibamoto T. 1990. Headspace volatiles from heated pork fat. Food Chem 37:13-20.