NDLI: Study on the flavor contribution of phospholipids and triglycerides to pork

Content Provider	Springer Nature Link
Author	Huang, Ye Chuan Li, Hong Jun He, Zhi Fei Wang, Ting Qin, Gang
Copyright Year	2010
Abstract	For investigating the flavor contribution of phospholipids and triglycerides to pork, the longissimus muscle of Rongchang (RC) and PIC (bred by PIC Company of England) pig were selectively removed of intramuscular triglycerides or total intramuscular lipids. After cooking, the flavor of different samples was compared by sensory evaluation, gas chromatographymass spectrometry (GC-MS), and electronic nose. The results showed that removing triglycerides had little effect on the aroma of the cooked meat, but when total intramuscular lipids were removed a remarkable difference was observed. The control samples covaried strongly with some lipid-derived products, and the petroleum ether defatted samples also positively related to these compounds, but to a lesser extent, both of them negatively covaried with chloroform-methanol extracted samples which associated with some Maillard reaction products. Moreover the flavor difference between 2 breeds would decrease when triglycerides were removed, and reduce further when phospholipids and triglycerides were removed simultaneously. These results suggested that intramuscular lipids especially phospholipids contributed significantly to pork flavor, the flavor difference between 2 breeds resulted mainly from different intramuscular lipids content and composition.
Starting Page	1267
Ending Page	1276
Page Count	10
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	19
Issue Number	5
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2010-10-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	pig triglycerides phospholipids flavor flavor difference Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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