Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products

Meat Science

Volumn 80, Issue 4, 2008, Pages 1254-1263

  Tikk, Kaja ^a   Haugen, John Erik ^b   Andersen, Henrik J ^a,c   Aaslyng, Margit D ^d  

^a AARHUS UNIVERSITY   (Denmark)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c Arla Foods   (Denmark)

^d Meat Research Institute   (Denmark)

Author keywords

Cold storage; Electronic nose; Flavour; Gas sensors; Lipid oxidation; Pork; Re heating; Sensory analysis; Volatiles

Indexed keywords

BRASSICA NAPUS; SUIDAE;

EID: 52249109154     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.05.040     Document Type: Article

References (54)

1. Bejerholm C., and Aaslyng M.D. The influence of cooking technique and core temperature on results of a sensory analysis of pork-Depending on the raw meat quality. Food Quality and Preference 15 (2004) 19-30
2. Bryhni E.A., Byrne D.V., Rødbotten M., Claudi-Magnussen C., Agerhem H., Johansson M., Lea P., and Martens M. Consumer perceptions of pork in Denmark, Norway and Sweden. Food Quality and Preference 13 (2002) 257-266
3. Bryhni E.A., Byrne D.V., Rødbotten M., Møller S., Claudi-Magnussen C., Karlsson A., Agerhem H., Johansson M., and Martens M. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia. Meat Science 65 (2003) 737-748
4. Bryhni E., Ofstad R., and Hunt M.C. Consumer discrimination of rancidity in pork loin chops and pork sausages. Journal of Food Science 67 (2002) 3469-3475
5. Byrne D.V., Bredie W.L.P., Mottram D.S., and Martens M. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science 61 (2002) 127-139
6. Byrne D.V., Bak L.S., Bredie W.L.P., Bertelsen G., and Martens M. Development of a sensory vocabulary for warmed-over flavour: Part I. in porcine meat. Journal of Sensory Studies 14 (1999) 47-65
7. Byrne D.V., Bredie W.L.P., Bak L.S., Bertelsen G., Martens H., and Martens M. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Science 59 (2001) 229-249
8. Byrne D.V., O'Sullivan M.G., Bredie W.L.P., Andersen H.J., and Martens M. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele. Meat Science 63 (2003) 211-224
9. Cameron N.D., and Enser M.B. Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Science 29 (1991) 295-307
10. Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penman J.C., Fisken A.C., Perry A.M., and Wood J.D. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Science 55 (2000) 187-195
11. Cross H.R., Leu R., and Miller M.F. Scope of warmed-over flavour and its importance to the meat industry. In: St. Allen J., Milton A., and Bailey E. (Eds). Warmed-over flavour in meat (1987), Academic Press, London 1-18
12. Fjelkner-Modig S. Sensory properties of pork as influenced by cooking temperature and breed. Journal of Food Quality 9 (1986) 89-105
13. García-González D.L., and Aparicio R. Detection of defective virgin olive oils by metal-oxide sensors. European Food Research Technology 215 (2002) 118-123
14. Gray J.I., Gomaa E.A., and Buckley D.J. Oxidative quality and shelf life of meats. Meat Science 43 (1996) 111-123
15. Gray J.I., and Pearson A.M. Rancidity and warmed-over flavour. In: Pearson A.M., and Dutson T.R. (Eds). Advances in meat research (1987), Van Nostrand Reinhold Co, New York 221-269
16. Grigioni G.M., Margaria C.A., Pensel N.A., Sanchez G., and Vaudagna S.R. Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose". Meat Science 56 (2000) 221-228
17. Haugen J.E., Chanie E., Westad F., Jonsdottir R., Bazzo S., Labreche S., Marcq P., Lundby F., and Olafsdottir G. Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods. Sensors and Actuators B 116 (2006) 72-77
18. Haugen J.E., Lundby F., Vogt G., and Obach A. Measurement of oxidation in marine fish oils using a hybrid gas-sensor array (1999), The Pittsburgh Conference, Orlando, FL, USA
19. Haugen J.E., Lundby F., Wold J.P., and Veberg A. Detection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system. Sensors and Actuators B 116 (2006) 78-84
20. Haugen J.E., and Undeland I. Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array system. Journal of Agricultural and Food Chemistry 51 (2003) 752-759
21. Heymann H., Hedrick H.B., Karrasch M.A., Eggeman M.K., and Ellersieck M.R. Sensory and chemical characteristics of fresh pork roasts cooked to different centre temperatures. Journal of Food Science 55 (1990) 613-617
22. Ingene J.O., and Pearson A.M. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. Journal of Food Science 44 (1979) 1285-1290
23. Jensen S.K., Engberg R.M., and Hedemann M.S. All-rac-α-tocopherol acetate is a better vitamin E source than all-rac-α-tocopherol succinate for broilers. Journal of Nutrition 129 (1999) 1355-1360
24. Jensen C., Flensted-Jensen M., Skibsted L.H., and Bertelsen G. Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 207 (1998) 154-159
25. Johnson P.B., and Civille G.V. A standardized lexicon of meat WOF descriptors. Journal of Sensory Studies 1 (1986) 99-104
26. Kerry J.P., Buckley D.J., Morrissey P.A., O'Sullivan K., and Lynch P.B. Endogenous and exogenous α-tocopherol supplementation: Effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs. Food Research International 31 (1998) 211-216
27. Konopka U.C., Guth H., and Grosch W. Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 201 (1995) 339-343
28. Love J.D., and Pearson A.M. Methmyoglobin and non-heme iron as prooxidants in cooked meat. Journal of Agricultural and Food Chemistry 22 (1974) 1032-1034
29. McMillin K.W., Bidner T.D., Felchle S.E., Dugas S.M., and Koh K.C. Flavor and oxidative stability of ground beef patties as affected by source and storage. Journal of Food Science 56 (1991) 899-902
30. Mottram D.S. The role of phospholipids in meat flavor. An overview. Contribution of low- and nonvolatile materials to the flavor of foods (1996) 193-205
31. Mottram D.S. Flavour formation in meat and meat products: A review. Food Chemistry 62 (1998) 415-424
32. Nuernberg K., Fischer K., Nuernberg G., Kuechenmeister U., Klosowska D., Eliminowska-Wenda G., Fiedler I., and Ender K. Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat Science 70 (2005) 63-74
33. O'Sullivan M.G., Byrne D.V., Jensen M.T., Andersen H.J., and Vestergaard J. A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Science 65 (2003) 1125-1138
34. Olafsdottir G., Chanie E., Westad F., Jonsdottir R., Thalmann C.R., Bazzo S., Labreche S., Marco P., Lundby F., and Haugen J.E. Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose. Journal of Food Science 70 (2005) s563-s574
35. Olsen E., Vogt G., Ekeberg D., and Sandbakk M. Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. Journal of Agricultural and Food Chemistry 53 (2005) 338-348
36. Poste L.M., Willemot C., Butler G., and Patterson C. Sensory aroma scores and TBA values as indices of warmed-over flavor in pork. Journal of Food Science 51 (1986) 886-888
37. Romans J.R., Wulf D.M., Johnson R.C., Libal G.W., and Costello W.J. Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: II. Duration of 15% dietary flaxseed. Journal of Animal Science 73 (1995) 1987-1999
38. Satynarayan V.T., and Honikel K.O. Effect of different cooking methods on warmed over flavour development in pork. Zeitschrift für Lebensmitteluntersuchung und -Forschung 194 (1992) 422-425
39. Shackelford S.D., Reagan J.O., Haydon K.D., and Miller M.F. Effects of feeding elevated levels of monounsaturated fat to growing-finishing swine on acceptability of boneless hams. Journal of Food Science 55 (1990) 1485-1517
40. Skibsted L.H., Mikkelsen A., and Bertelsen G. Lipid-derived off-flavours on meat. In: Shahidi F. (Ed). Flavour of meat, meat products and seafood (1998), Blackie Academic & Professional 217-266
41. Smith D.M., Salih A.M., and Morgan R.G. Heat treatment effects on warmed-over-flavour in chicken breast meat. Journal of Food Science 52 (1987) 842-845
42. Spanier A.M., Edwards J.V., and Dupuy H.P. The warmed-over flavor process in beef: A study of meat proteins and peptides. Food Technology 46 (1988) 110-118
43. St. Angelo A.J., Crippen K.L., Dupuy H.P., and James Jr. C. Chemical and sensory studies of antioxidant-treated beef. Journal of Food Science 55 (1990) 1501-1539
44. St. Angelo A.J., Vercellotti J.R., Legendre M.G., Vinnett C.H., Kuan J.W., James Jr. C., and Dupuy H.P. Chemical and instrumental analysis of warmed-over flavor in beef. Journal of Food Science 52 (1987) 1163-1168
45. St. Angelo A.J., Vercellotti J.R., Dupuy H.P., and Spanier A.M. Assessment of beef flavor quality: A multidisciplinary approach. Food Technology 42 (1988) 133-138
46. Teye G.A., Sheard P.R., Whittington F.M., Nute G.R., Steward A., and Wood J.D. Influence of different dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat quality and eating quality. Meat Science 73 (2006) 157-165
47. Tikk K., Tikk M., Aaslyng M.D., Karlsson A.H., Lindahl G., and Andersen H.J. Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork. Meat Science 77 (2007) 275-286
48. Tims M.J., and Watts B.M. Protection of cooked meats with phosphates. Food Technology 12 (1958) 240-243
49. Westad F., and Martens H. Variable selection in near infrared spectroscopy based on significance testing in partial least squares regression. Journal of Near Infrared Spectroscopy 8 (2000) 117-124
50. Willemot C., Poste L.M., Salvador J., Wood D.F., and Butler G. Lipid degradation in pork during warmed-over-flavour development. Canadian Institute of Food and Technology 18 4 (1985) 316-322
51. Wood J.D., Enser M., Fisher A.V., Nute G.R., Richardson R.I., and Sheard P.R. Manipulating meat quality and composition. Proceedings of the Nutrition Society 58 (1999) 363-370
52. Wood J.D., Nute G.R., Fursey G.A.J., and Cuthbertson A. The effect of cooking conditions on the eating quality of pork. Meat Science 40 (1995) 127-135
53. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou P.R., Sheard P.R., and Enser M. Effects of fatty acids on meat quality: A review. Meat Science 66 (2003) 21-32
54. Young J.F., Stagsted J., Jensen S.K., Karlsson A.H., and Henckel P. Ascorbic acid, α-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality. Poultry Science 82 (2003) 1343-1351