Volatile compounds in meat and meat products
Food Sci. Technol (SBCTA, Impr.)
;
37(1): 1-7, Jan.-Mar. 2017. tab, graf
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Idioma:
Inglês
Revista:
Food Sci. Technol (SBCTA, Impr.)
Assunto da revista:
ALIMENTOS
/
Ciências da Nutrição
Ano de publicação:
2017
Tipo de documento:
Artigo
País de afiliação:
Polônia
Instituição/País de afiliação:
University of Agriculture in Krakow/PL
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