Volatile compounds in meat and meat products
Food Sci. Technol (SBCTA, Impr.)
;
37(1): 1-7, Jan.-Mar. 2017. tab, graf
Article
in English
| LILACS
| ID: biblio-892197
ABSTRACT
Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle), additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.
Full text:
Available
Index:
LILACS (Americas)
Language:
English
Journal:
Food Sci. Technol (SBCTA, Impr.)
Journal subject:
ALIMENTOS
/
Nutritional Sciences
Year:
2017
Type:
Article
Affiliation country:
Poland
Institution/Affiliation country:
University of Agriculture in Krakow/PL
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