Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Lene Meinert; Lene T Andersen; Wender L P Bredie; Charlotte Bjergegaard; Margit D Aaslyng

doi:10.1016/j.meatsci.2006.07.004

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Meat Sci. 2007 Feb;75(2):229-42. doi: 10.1016/j.meatsci.2006.07.004. Epub 2006 Aug 28.

Authors

Lene Meinert¹, Lene T Andersen, Wender L P Bredie, Charlotte Bjergegaard, Margit D Aaslyng

Affiliation

¹ Danish Meat Research Institute, Danish Meat Association, PO Box 57, Maglegaardsvej 2, 4000 Roskilde, Denmark; Department of Food Science, Centre of Advanced Food Studies (LMC), The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.

PMID: 22063654
DOI: 10.1016/j.meatsci.2006.07.004

Abstract

The effect of raw meat quality and cooking temperature on flavour generation in pork was investigated. The semimembranosus muscle was varied through genetics (carrier (HLY) and non-carrier (DLY) of the RN(-) allele) and ageing at 2°C (2, 15, and 22 days), whereas the pan-frying temperatures were 150°C and 250°C. HLY gave more pronounced 'fried' and 'burnt' notes than DLY after frying. This could partly be explained by a significantly higher concentration of glucose and glucose 6-phosphate in HLY after 22 days of ageing. HLY was generally perceived as more sour, which correlated well with the measured pH of HLY, but not to the l-lactate concentration. HLY was furthermore perceived as more tender and juicier than DLY, both attributes increased during ageing. Lipid-derived aroma volatiles dominated the samples fried at 150°C, while those from Maillard reactions mostly prevailed in the aroma profile at 250°C.