Flavor of meat products

Sensory Analysis of Foods of Animal Origin

Volumn , Issue , 2010, Pages 131-145

  Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVES; CURING; MEATS; REDUCING AGENTS; TEXTURES;

BRINE SOLUTION; CURED MEAT PRODUCTS; DRY CURING PROCESS; DRY FERMENTED SAUSAGE; DRY-CURED HAM; SENSORY CHARACTERISTICS; SODIUM NITRITE; SPECIFIC PROPERTIES;

DRYING;

EID: 84924916471     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (73)

1. Flores, J., Toldrá, F. Curing: Processes and applications. In: Encyclopedia of Food Science, Food Technology and Nutrition, R. Macrae, R. Robinson, M. Sadle, G. Fullerlove, Eds., Academic Press, London, pp. 1277-1282, 1993.
2. Chen, J., Ho, C.T. The flavour of pork. In: Flavor of Meat, Meat Products and Seafoods, F. Shahidi, Ed., Blackie Academic & Professional, London, pp. 61-81, 1998.
3. Shahidi, F. Flavour of muscle foods. In: Flavor of Meat, Meat Products and Seafoods, F. Shahidi, Ed., Blackie Academic & Professional, London, pp. 1-4, 1998.
4. Toldrá, F., Flores, M. Processed pork meat flavors (Chap. 61). In: Handbook of Food Products Manufacturing, Y.H. Hui, Ed., Wiley, New York, pp. 281-301, 2007.
5. Parliament, T.H. Solvent extraction and distillation techniques. In: Techniques for Analyzing Food Aroma, R. Marsili, Ed., Marcel Dekker, New York, pp. 1-26, 1997.
6. Marsili, R. Techniques for Analyzing Food Aroma, Marcel Dekker, New York, 1997.
7. Cadwallader, K.R., MacLeod, A.J. Instrumental methods for analyzing the flavor of muscle foods. In: Flavor of Meat, Meat Products and Seafoods, F. Shahidi, Ed., Blackie Academic & Professional, London, pp. 320-341, 1998.
8. Whampler, T. Analysis of food volatiles using headspace-gas chromatographic techniques. In: Techniques for Analyzing Food Aroma, R. Marsili, Ed., Marcel Dekker, New York, pp. 27-58, 1997.
9. Harmon, A.D. Solid phase microextraction for the analysis of flavors. In: Techniques for Analyzing Food Aroma, R. Marsili, Ed., Marcel Dekker, New York, pp. 81-112, 1997.
10. Grimm, C.C., Lloyd, S.W., Miller, J.A., Spanier, A.M. The analysis of food volatiles using direct thermal desorption. In: Techniques for Analyzing Food Aroma, R. Marsili, Ed., Marcel Dekker, New York, pp. 59-80, 1997.
11. Blank, I. Gas chromatography olfactometry in food aroma analysis. In: Techniques for Analyzing Food Aroma, R. Marsili, Ed., Marcel Dekker, New York, pp. 293-330, 1997.
12. Ulrich, F., Grosch, W. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Z. Lebensm. Unters. For. 184: 277-282, 1987.
13. Grosch, W. Detection of potent odorants in foods by aroma extract dilution analysis. Trend. Food Sci. Tech. 4: 68-73, 1993.
14. Kerscher, R., Grosch, W. Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis. Z. Lebensm. Unters. F. A 204: 3-6, 1997.
15. Zehentbauer, G., Reineccius, G.A. Determination of key aroma compounds of cheddar cheese using dynamic headspace dilution assay. Flavour Frag. J. 17: 300-305, 2002.
16. Acree, T.E., Barnard, J., Cunningham, D.G. A procedure for the sensory analysis of gas chromatographic effluents. Food Chem. 14: 273-286, 1984.
17. Cunningham, D.G., Acree, T.E., Barnard, J., Butts, R.M., Braell, P.A. Charm analysis of apple volatiles. Food Chem. 19: 137-147, 1986.
18. Miranda-Lopez, R., Libbey, L.M., Watson, B.T., McDanield, M.R. Odor analysis of pinot noir wines from grapes of different maturities by gas-chromatography-olfactometry technique (Osme). J. Food Sci. 57: 985-993, 1019, 1992.
19. Etiévant, P.X., Callement, G., Langlois, D., Issanchou, S., Coquibus, N. Odor intensity evaluation in gas chromatography-olfactometry by finger span method. J. Agr. Food Chem. 47: 1673-1680, 1999.
20. Linssen, J.P.H., Janssens, J.L.G.M., Roozen, J.P., Posthumus, M.A. Combined gas chromatography and sniffing port analysis of volatile compounds of mineral water packed in polyethylene laminated packages. Food Chem. 46: 367-371, 1993.
21. Pollien, P., Ott, A., Montigon, F., Baumgartner, M., Muñoz-Box, R., Chaintreau, A. Hyphenated headspace-gas chromatography sniffing technique: screening of impact odorants and quantitative aromagram comparisons. J. Agr. Food Chem. 45: 2630-2637, 1997.
22. Macleod, G. The flavour of beef. In: Flavor of Meat, Meat Products and Seafoods, F. Shahidi, Ed., Blackie Academic & Professional, London, pp. 28-56, 1998.
23. Ramarathnam, N. Flavor of cured meat. In: Flavor of Meat, Meat Products and Seafoods, F. Shahidi, Ed., Blackie Academic & Professional, London, pp. 290-319, 1998.
24. Ramarathnam, N., Rubin, L.J., Diosady, L.L. Studies on meat flavor. 1. Qualitative and quantitative differences in uncured and cured pork. J. Agr. Food Chem. 39: 344-350, 1991.
25. Gray, J.I., MacDonald, B., Pearson, A.M., Morton, I.D. Role of nitrite in cured meat flavor. J. Food Prot. 44: 302-312, 1981.
26. Ho, C.T., Lee, K.N., Jin, Q.Z. Isolation and identification of volatile flavor compounds in fried bacon. J. Agr. Food Chem. 31: 336-342, 1983.
27. Ai-Nong, Y., Bao-Guo, S. Flavor substances of Chinese traditional smoke-cured bacon. Food Chem. 89: 227-233, 2005.
28. Mottram, D.S. Organic nitrates and nitriles in the volatiles of cooked cured pork. J. Agr. Food Chem. 32: 343-345, 1984.
29. Mottram, D.S., Croft, S.E., Patterson, R.L.S. Volatile components of cured and uncured pork: The role of nitrite and the formation of nitrogen compounds. J. Sci. Food Agr. 35: 233-239, 1984.
30. Timon, M.L., Carrapiso, A.I., Jurado, A., van de Lagemaat, J. A study of the aroma of fried bacon and fried pork loin. J. Sci. Food Agr. 84: 825-831, 2004.
31. Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Scanga, J.A., Belk, K.E., Smith, G.C., Savell, J.W. Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thickness when manufactures into bacon. Meat Sci. 70: 121-131, 2005.
32. Sheard, P.R., Enser, M., Wood, J.D., Nute, G.R., Gill, B.P., Richardson, R.I. Shelf life and quality of pork and pork products with raised n-3 PUFA. Meat Sci. 55: 213-221, 2000.
33. Chevance, F.F.V., Farmer, L.J. Identification of major volatile odor compounds in frankfurters. J. Agr. Food Chem. 47: 5151-5160, 1999.
34. Chevance, F.F.V., Farmer, L.J., Desmond, E.M., Novelli, E., Troy, D.J., Chizzolini, R. Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products. J. Agr. Food Chem. 48: 3476-3484, 2000.
35. Chevance, F.F.V., Farmer, L.J. Release of volatile odor compounds from full-fat and reduced-fat frankfurters. J. Agr. Food Chem. 47: 5161-5168, 1999.
36. Estevez, M., Ventanas, S., Ramirez, R., Cava, R. Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters. J. Agr. Food Chem. 53: 8317-8324, 2005.
37. Baloga, D.W., Reineccius, G.A., Miller, J.W. Characterization of ham flavor using an atomic emission detector. J. Agr. Food Chem. 38: 2021-2026, 1990.
38. DeWinne, A., Dirinck, P. Studies on vitamin E and meat quality. 3. Effect of feeding high vitamin E levels to pigs on the sensory and keeping quality of cooked ham. J. Agr. Food Chem. 45: 4309-4317, 1997.
39. Guillard, A.S., LeQuere, J.L., Vendeuvre, J.L. Emerging research approaches benefit to the study of cooked cured ham flavour. Food Chem. 59: 567-572, 1997.
40. Boles, J.A., Swan, J.E., Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions. Meat Sci. 62: 419-427, 2002.
41. Flores, M., Spanier, A.M., Toldrá, F. Flavour analysis of dry-cured ham. In: Flavor of Meat, Meat Products & Seafood, F. Shahidi, Ed., 2nd ed., Blackie Academic & Professional, London, pp. 320-341, 1998.
42. Hinrichsen, L.L., Pedersen, S.B. Relationship among flavor, volatile compounds, chemical-changes, and microflora in Italian-type dry-cured ham during processing. J. Agr. Food Chem. 43: 2932-2940, 1995.
43. Barbieri, G., Bolzoni, L., Parolari, G., Virgili, R., Buttini, R., Careri, M., Mangia, A. Flavor compounds of dry-cured ham. J. Agr. Food Chem. 40: 2389-2394, 1992.
44. Buscailhon, S., Berdagué, J.L., Bousset, J., Cornet, M., Gandemer, G., Touraille, C., Monin, G. Relations between compositional traits and sensory qualities of French dry-cured ham. Meat Sci. 37: 229-243, 1994.
45. Bolzoni, L., Barbieri, G., Virgili, R. Changes in volatile compounds of Parma ham during maturation. Meat Sci. 43: 301-310, 1996.
46. Flores, M., Grimm, C.C., Toldrá, F., Spanier, A.M. Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times. J. Agr. Food Chem. 45: 2178-2186, 1997.
47. Carrapiso, A.I., Jurado, A., Timon, M.L., García, C. Odor-active compounds of Iberian hams with different aroma characteristics. J. Agr. Food Chem. 50: 6453-6458, 2002.
48. Carrapiso, A.I., Ventanas, J., García, C. Characterization of the most odor-active compounds of Iberian ham headspace. J. Agr. Food Chem. 50: 1996-2000, 2002.
49. García-Esteban, M., Ansorena, D., Astiasaran, I., Martin, D., Ruiz, J. Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. J. Sci. Food Agr. 84: 1364-1370, 2004.
50. Berdagué, J.L., Denoyer, C., LeQueré, J.L., Semon, E. Volatile components of dry-cured ham. J. Agr. Food Chem. 39: 1257-1261, 1991.
51. Ruiz, J., Cava, R., Ventanas, J., Jensen, M.T. Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham. J. Agr. Food Chem. 46: 4688-4694, 1998.
52. Gianelli, M.P., Flores, M., Toldrá, F. Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. J. Sci. Food Agr. 82: 1703-1709, 2002.
53. García-Esteban, A., Ansorena, D., Astiasaran, I., Ruiz, J. Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME). Talanta 64: 458-466, 2004.
54. Carrapiso, A.I., García, C. Iberian ham headspace: Odorants of intermuscular fat and differences with lean. J. Sci. Food Agr. 84: 2047-2051, 2004.
55. Berdagué, J.L., Monteil, P., Montel, M.C., Talon, R. Effects of starter cultures on the formation of flavor compounds in dry sausage. Meat Sci. 35: 275-287, 1993.
56. Viallon, C., Berdagué, J.L., Montel, M.C., Talon, R., Martín, J.F., Kondjoyan, N., Denoyer, C. The effect of stage of ripening and packaging on volatile content and flavour of dry sausage. Food Res. Int. 29: 667-674, 1996.
57. Stahnke, L.H. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Sci. 38: 39-53, 1994.
58. Stahnke, L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. 2. Volatile components. Meat Sci. 41: 193-209, 1995.
59. Stahnke, L.H. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces-Part I. Collection and identification. Food Sci. Technol. Leb. 32: 357-364, 1999.
60. Edwards, R.A., Ordoñez, J.A., Dainty, R.H., Hierro, E.M., de la Hoz, L. Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages. Food Chem. 64: 461-465, 1999.
61. Sunesen, L.O., Dorigoni, V., Zanardi, E., Stahnke, L. Volatile compounds released during ripening in Italian dried sausage. Meat Sci. 58: 93-97, 2001.
62. Bruna, J.M., Hierro, E.M., de la Hoz, L., Mottram, D.S., Fernández, M., Ordóñez, J.A. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Sci. 59: 97-107, 2001.
63. Bruna, J.M., Fernández, M., Hierro, E.M., Ordonez, J.A., de la Hoz, L. Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucor racemosus. J. Food Sci. 65: 731-738, 2000.
64. Meynier, A., Novelli, E., Chizzolini, R., Zanardi, E., Gandemer, G. Volatile compounds of commercial Milano salami. Meat Sci. 51: 175-183, 1999.
65. Schmidt, S., Berger, R.G. Microbially formed aroma compounds during the maturation of dry fermented sausage (salami). Adv. Food Sci. 20: 144-152, 1998.
66. Schmidt, S., Berger, R. Aroma compounds in fermented sausages of different origins. Food Sci. Technol. Leb., 31: 559-567, 1998.
67. Blank, I., Devaud, S., Fay, L.B., Cerny, C., Steiner, M., Zurbriggen, B. Odor-active compounds of dry-cured meat: Italian-type salami and Parma ham. In: Aroma-Active Compounds in Foods. Chemistry and Sensory Properties, G.R. Takeoka, M. Güntert, K.H. Engel, Eds., American Chemical Society, Washington, pp. 9-20, 2001.
68. Berger, R.G., Macku, C., German, J.B., Shibamoto, T. Isolation and identification of dry salami volatiles. J. Food Sci. 55: 1239-1242, 1990.
69. Marco, A., Navarro, J.L., Flores, M. Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem. 84: 633-641, 2004.
70. Marco, A., Navarro, J.L., Flores, M. The influence of nitrite and nitrate in microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci. 73: 660-673, 2006.
71. Marco, A., Navarro, J.L., Flores, M. THe quality of dry fermented sausages as affected by fermentation stage and curing agents. Eur. Food Res. Technol. 226: 449-458, 2008.
72. Durá, M.A., Flores, M., Toldrá, F. Effect of Debaryomyces spp on aroma formation and sensory quality of dry-fermented sausages. Meat Sci. 68: 439-446, 2004.
73. Marco, A., Navarro, J.L., Flores, M. Quantitation of selected odor-active volatile constituents in dry fermented sausages prepared with different curing salts. J. Agr. Food Chem. 55: 3058-3065, 2007.