Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking

被引：7

作者：

Hemeryck, Lieselot Y. ^{[1
]}

Wauters, Jella ^{[1
]}

Dewulf, Lore ^{[2
,3
]}

Decloedt, Anneleen, I ^{[1
]}

Aluwe, Marijke ^{[4
]}

De Smet, Stefaan ^{[5
]}

Fraeye, Ilse ^{[2
,3
]}

Vanhaecke, Lynn ^{[1
,6
]}

机构：

[1] Univ Ghent, Fac Vet Med, Dept Vet Publ Hlth & Food Safety, Lab Chem Anal, Salisburylaan 133, B-9820 Merelbeke, Belgium

[2] Katholieke Univ Leuven, Res Grp Technol & Qual Anim Prod, Dept M2S, Ghent Technol Campus,Gebroeders De Smetstr 1, B-9000 Ghent, Belgium

[3] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Ghent Technol Campus,Gebroeders De Smetstr 1, B-9000 Ghent, Belgium

[4] Inst Agr & Fisheries Res ILVO, Anim Sci Unit, Scheldeweg 68, B-9090 Melle, Belgium

[5] Univ Ghent, Fac Biosci Engn, Dept Anim Sci & Aquat Ecol, Lab Anim Nutr & Anim Prod Qual, Coupure Links 653, B-9000 Ghent, Belgium

[6] Queens Univ, Sch Biol Sci, Inst Global Food Secur, Mol Biosci, Univ Rd, Belfast, North Ireland

来源：

FOOD CHEMISTRY | 2020年 / 330卷

关键词：

Androstenone; Boar taint; Consumer acceptance; Indole; Masking strategy; Pork; Skatole; ENTIRE MALE PIGS; CONSUMER ACCEPTANCE; FERMENTED SAUSAGES; SENSORY EVALUATION; MINCED MEAT; ANDROSTENONE; ACCEPTABILITY; SENSITIVITY; MASKING; PERFORMANCE;

D O I：

10.1016/j.foodchem.2020.126897

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Because of the need to abolish the castration of piglets without anaesthesia/analgesia, the pig industry is searching for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs. Carcasses with boar taint were selected by means of sensory and chemical analysis, after which patties with different levels of tainted boar meat were produced, as well as cooked ham and Frankfurter sausages using different smoke condensates and cooking temperatures. For these products orthonasal and retronasal boar taint odour were assessed by a trained expert panel. The results offer guidance regarding dilution of tainted meat (with < 400 mu g/kg androstenone if skatole is low or < 200 mu g/kg androstenone in concurrence with >= 37 mu g/kg skatole) and the potential application of smoke condensates (e.g., Rudinsmoke C for sausages and Smokez LFBN for ham) as promising boar taint masking strategies.

引用

页数：8