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dc.contributor.authorEgea, Macarena
dc.contributor.authorLinares, María Belén
dc.contributor.authorGil, Marta
dc.contributor.authorLópez, María Belén
dc.contributor.authorGarrido, María Dolores
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2018-12-21T11:19:59Z
dc.date.available2018-12-21T11:19:59Z
dc.date.issued2017-10-05
dc.identifier.citationEgea, 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.ca
dc.identifier.issnISSN: 0022-5142ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/132
dc.description.abstractBACKGROUND 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 Industryca
dc.format.extent22ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofJournal of the Science of Food and Agricultureca
dc.rightsCopyright © 2017 Society of Chemical Industryca
dc.titleReduction of androstenone perception in pan‐fried boar meat by different masking strategiesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.relation.projectIDINIA-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/ca
dc.subject.udc663/664 - Aliments i nutrició. Enologia. Olis. Greixosca
dc.identifier.doihttps://doi.org/10.1002/jsfa.8712ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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