Reduction of androstenone perception in pan‐fried boar meat by different masking strategies
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Fecha de publicación
2017-10-05ISSN
ISSN: 0022-5142
Resumen
BACKGROUND
Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different masking strategies (sprinkling with mixed spices or fennel, marinating and breading with garlic–parsley or curry) on the sensory parameters of pork loin chops obtained from entire animals with high levels of AND (1.0–2.9 mg kg−1 AND in fat) and castrated animals (<0.4 mg kg−1 AND in fat), both with low levels of skatole (<0.1 mg kg−1 skatole in fat) was investigated.
RESULTS
The garlic–parsley breadcrumbs led to the highest reduction in the perception of AND compared with the other masking strategies used, and preserved the juiciness of the product. There was a negative correlation between AND and fat content.
CONCLUSION
AND odor and flavor can be reduced in meat from entire male pigs by using suitable strategies, the best strategy being the garlic–parsley breadcrumbs. © 2017 Society of Chemical Industry
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
22
Publicado por
Wiley
Publicado en
Journal of the Science of Food and Agriculture
Citación
Egea, Macarena, María Belén Linares, Marta Gil, María Belén López, and María Dolores Garrido. 2017. "Reduction Of Androstenone Perception In Pan-Fried Boar Meat By Different Masking Strategies". Journal Of The Science Of Food And Agriculture 98 (6): 2251-2257. Wiley. doi:10.1002/jsfa.8712.
Número del acuerdo de la subvención
INIA-FEDER/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00027-C02-01/ES/Potencial de mercado y calidad de carne de cerdos machos enteros: Incidencia de canales con olor sexual y preferencias por parte de detallistas y consumidores/
Program
Qualitat i Tecnologia Alimentària
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Derechos
Copyright © 2017 Society of Chemical Industry