کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543319 1554070 2017 49 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression
چکیده انگلیسی
Lipase was used to hydrolyse the lard, and four pork flavours (PFs) were prepared through Maillard reaction using different enzyme-treated lards. Volatile compounds and free fatty acids of lard, and volatile compounds of PFs were analysed by GC-MS. The results showed that the total free fatty acids (FFAs) were 89.40%, 85.80% and 89.92% lower in lard control compared with three different enzyme-treated lards (S1, S2 and S3), respectively. Analysis of volatiles of PFs indicated that the effect of lard with moderate lipase treatment on Maillard reaction was more prominent than that of others. The results of descriptive sensory analysis confirmed that PF3 from S3 had the strongest porky, meaty and odour-tenacity. The relationship between FFAs in lard and volatile compounds and sensory attributes of the PFs showed that 9c-C18:1 oleic acid, 9t-C18:1 elaidic acid, 10c-C17:1 heptadecenoic acid, 9c,12c-C18:2 linoleic, C18:0 stearic and 9c-C16:1 palmitoleic might be pork flavour precursors which were present at highest concentrations in lipase MER “Amano” pretreated lard.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 124, February 2017, Pages 15-24
نویسندگان
, , , , , , , ,