Process-induced Toxicants and Odorants Generated by Meat Cooking
نویسندگان
چکیده
Cooking conditions are the key factor for organoleptic and sanitary qualities of meat products. This study focused on these bivalent properties by determining the odour-active compounds and polycyclic aromatic hydrocarbons (PAHs) in cooked meat with high resolution GC-olfactometry and GC×GC-TOF/MS, respectively. PCA permitted to stress that to achieve a balance between sanitary and organoleptic properties, a compromise in the cooking conditions has to be reached as both key odorants and toxicants are more produced when heating intensity is increasing.
منابع مشابه
Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking.
Raw breast fillets were divided into two groups and either vacuum or aerobically packaged. The fillets in each group were subdivided equally into two groups and then irradiated at 0 or 3 kGy using a Linear Accelerator. After 0, 3 and 7 days of storage at 4 °C, fillets were cooked in an 85 °C water bath (cook-in-bag) to an internal temperature of 74 °C. Oxidation-reduction potential (ORP) of raw...
متن کاملEvaluation of protein aggregation in cooked meat
The effect of meat cooking on protein aggregation was measured in pig M. Longissimus dorsi. Muscles were aged 4 days in air and then cooked at 100 C for 10 or 30 min. Meat was ground in a KCl solution and the whole extract was delipidated with a mixture of butanol and di-isopropyl ether in a 40:60 v/v ratio. Protein aggregation induced by cooking was evaluated with a laser granulometer, which e...
متن کاملEffect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage
Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...
متن کاملCarcinogenicity of consumption of red and processed meat.
In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinoge...
متن کاملThe Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However...
متن کامل