Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

Han, Dong; Zhang, Chunhui; Fauconnier, Marie‐Laure; Mi, Si

doi:10.1016/j.foodres.2019.108910

Cited by 64 publications

(31 citation statements)

References 40 publications

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“…At 150 min of cooking, the relative abundance of 2‐pentylfuran was higher in concave induction cooked samples than that of plane induction cooked samples ( p < 0.05, Table 2). 2‐Pentylfuran has been reported as a key flavor compound in boiled pork due to its low threshold (Gu et al., 2013; Han et al., 2020) and it is derived from the oxidation of linoleic acid (Aparicio et al., 1996).…”

Section: Resultsmentioning

confidence: 99%

Influence of induction cooking on the flavor of fat cover of braised pork belly

Nian

Zou

et al. 2021

Journal of Food Science

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Fat has a great impact on texture and flavor of meat products, which is influenced by cooking methods. In this study, the profiles of fatty acids, volatile compounds, and texture of fat cover of braised pork belly were investigated after plane and concave induction cooking. The results showed that cooking time showed a great impact on fat content, textural properties, fatty acids composition, lipid oxidation, and volatile compounds of fat cover (p < 0.05). When cooking time was fixed, concave induction cooking caused lower hardness, chewiness, and saturated fatty acids but higher polyunsaturated fatty acids at 60 min than plane induction cooking. Electronic nose and GC-MS analyses showed that concave induction cooking had a greater impact on flavor of pork belly fat and produced a comparable flavor to plane induction cooked samples in a shorter time.Sensory evaluation showed that concave induction cooking had higher scores at 60 min. Thus, concave induction cooking could be a more efficient method for meat processing. Practical Application: Electromagnetic induction heating is an effective cooking technique. It is characterized by uniformity, efficiency, and safety of heating.The application of electromagnetic induction heating technology to the cooking of braised pork was studied, which provides information for further optimizing the cooking technology of braised pork and improving the quality of braised pork.

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Section: Resultsmentioning

confidence: 99%

Influence of induction cooking on the flavor of fat cover of braised pork belly

Nian

Zou

et al. 2021

Journal of Food Science

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“…An Alpha‐MOS Fox Electronic Nose (E‐nose Fox 4000, France) was used to discriminate the odor profile of beef meat samples (Han et al., 2019; Zhao et al., 2020). A precise mass of minced beef meat (3 g) was put inside a 10‐mL headspace vial and heated at 60°C for 8 min.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Al-Dalali

Liu

2021

Journal of Food Biochemistry

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Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans‐2‐decenal, linalool, and nonanal. The metal oxide sensors of E‐nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. Practical applications Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS‐SPME‐GC‐MS and E‐nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.

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“…Pork has long been a staple food. Dong Han et al [ 13 ] used nanoelectronic smelling to identify pork from three different breeds of Tibetan, Sanmenxia, and Duroc pigs. An analysis of the results detected 61 volatile compounds including aldehydes, alcohols, ketones, esters, aromatics, hydrocarbons, furans, nitrogenous compounds, and sulfur compounds.…”

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 99%

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Sha

2022

Micromachines

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In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.

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Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

Cited by 64 publications

References 40 publications

Influence of induction cooking on the flavor of fat cover of braised pork belly

Influence of induction cooking on the flavor of fat cover of braised pork belly

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

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