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- Lindahl, Gunilla, et al.
(författare)
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Perceptual masking of boar taint in Swedish fermented sausages
- 2009
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Ingår i: Meat Science. - : Elsevier BV. - 0309-1740 .- 1873-4138. ; 81, s. 580-588
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Tidskriftsartikel (refereegranskat)abstract
- Surgical castration of male piglets has traditionally been practiced to avoid development of boar taint in pork meat which can occur if entire male pigs are raised. Boar taint is commonly characterised as exhibiting the odour and flavour of urine and manure. This study involves sensory characterisation of the possibilities to mask boar taint in meat from entire male pigs by fermentation and smoking to maintain high sensory quality in meat products if castration is prohibited. Model and commercial type Swedish fermented sausage products based on low or high levels of boar tainted fat, three different starter cultures and two different levels of smoking were studied. In the model sausages, liquid smoke masked the perception of boar taint. In contrast, the smoking procedure of the commercial sausages was insufficient to totally mask the perception of boar taint. In both the model and commercial sausages, the aroma development from the starter cultures lowered the perception of boar taint but was insufficient for total perceptual masking. Due to the total masking effect of smoking in the model sausages, it was clear that smoke may present a potential solution to remove the perception of boar taint in fermented sausages if the smoking procedure is optimised. (C) 2008 Elsevier Ltd. All rights reserved.
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| 2. |
- Tornberg, Eva
(författare)
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Effects of heat on meat proteins - Implications on structure and quality of meat products
- 2005
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Ingår i: Meat Science. - : Elsevier BV. - 1873-4138 .- 0309-1740. ; 70:3, s. 493-508
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Tidskriftsartikel (refereegranskat)abstract
- Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 ° C, but for some of them the coagulation can extend up to 90 ° C. For myofibrillar proteins in solution unfolding starts at 30-32 ° C, followed by protein-protein association at 36-40 ° C and subsequent gelation at 45-50 ° C (cone. > 0.5% by weight). At temperatures between 53 and 63 ° C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed. © 2005 Elsevier Ltd. All rights reserved.
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