Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors

✍ Scribed by Miteva, E. ;Trendafilova, Z. ;Chakurov, M.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 301 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890330410

✦ Synopsis

Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors E. MITEVA, Z. TRENDAFILOVA and M. CHAKUROV A study was made of the fatty-acid composition of phospholipids and the fraction of free fatty acids in two uncomminuted pork products, loin and neck, manufactured by three technologies: I, brine curing; 11, dry curing; 111, dry curing using%.6% honey. A higher phospholipid content was found in the loin products. Brine curing caused a more intensive lipid hydrolysis in both types of meat products. The free fatty-acid fraction in the meat products manufactPred by technologies I1 and I11 was richer in unsaturated fatty acids, which are some of the most important meatflavour precursors.