Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages

  • Yoo, Seung-Seok (Department of Culinary Science, Honam University) ;
  • Kook, Sung-Ho (Department of Animal Science, Institute of Agricultural Science and Technology Chonnam National University) ;
  • Park, Sung-Yong (Department of Animal Science, Institute of Agricultural Science and Technology Chonnam National University) ;
  • Shim, Jae-Han (Division of Applied Bioscience and Biotechnology, Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science, Institute of Agricultural Science and Technology Chonnam National University)
  • Published : 2005.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

Keywords

References

  1. Food Technol. v.48 Modem Alchemy: Use of Flavors in Food Giese, J.
  2. J. Agric. Food Chem. v.47 Release of volatile odor compounds from full-fat and reduced-fat frankfurters Chevance, F.F.V.;Fanner, L.J. https://doi.org/10.1021/jf9905166
  3. J. Agric. Food Chem. v.48 Effect of some filt replacers on the release of volatile aroma compounds from low-fat meat products Chevance, F.F.V.;Farmer, L.J.;Demond, E.M.;Noveli, E.;Troy, D.J.;Chizzolini, R. https://doi.org/10.1021/jf991211u
  4. Proceedings Recipr. Meat Conf. v.51 Non-meat ingredients for meat processing Lamkey, J.W.
  5. Food Technol. v.51 Flavor interactions: The greater whole Leland, J.Y.
  6. J. Agric. Food Chem. v.47 Identification of major volatile compounds in frankfurters Chevance, F.F.V.;Famler, L.J. https://doi.org/10.1021/jf990515d
  7. J. Food Sci. v.67 no.8 Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color pattems in pork Poligne, I.;Colligana, A.;Trystram, G. https://doi.org/10.1111/j.1365-2621.2002.tb08848.x
  8. J. Sci. Food Agric. v.36 The effect of cooking conditions on the formation of volatile heterocyclic compound in pork Mottram, D.S. https://doi.org/10.1002/jsfa.2740360510
  9. J. Agric. Food Chem. v.50 Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds Van Ruth, S.M.;King, C.;Giannouli, P. https://doi.org/10.1021/jf011072s
  10. J. Agric. Food Chem. v.50 Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids Stephen, Elmore J.;Campo, M.M.;Enser, M.;Mottram, D.S. https://doi.org/10.1021/jf0108718
  11. J. Agric. Food Chem. v.51 Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions Roberts, D.D.;Pollien, P.;Watzke, B. https://doi.org/10.1021/jf025646k
  12. Division of Agricultural and Food Chemistry at the 208th National Meeting of American Chemical Society Implications of fat on flavor Hatchwell, L.C.
  13. Food Sci. Biotechnol. v.13 Evaluation of various combinations of pork lean and water added on the physico-chemical, textural and sensory characteristics of low-fat sausages Chin, K.B.;Lee, H.L.;Kook, S.H.;Yoo, S.S.;Chun, S.S.
  14. Official Methods of Analysis AOAC
  15. J. Agric. Food Chem. v.25 Comparison of sample preparation techniques for gas chromatographic analysis Jennings, W.G.;Filsoof, M. https://doi.org/10.1021/jf60211a027
  16. Intl. J. Food Sci. Technol. v.40 The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-tilt and regular-fat sausages Yoo, S.S.;Kook, S.S.;Chin, K.B.;Shim, J.H. https://doi.org/10.1111/j.1365-2621.2004.00911.x
  17. J. Chromatogr. v.91 Calculation and application of retention indices in programmed temperature gas chromatography Majlat, P.;Erdos, Z.;Tatacs, J.
  18. Korean J. Food Sci. Technol. v.34 Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those of regular-fat counterpart Choi, S.H.;Chin, K.B.
  19. Food Sci. Biotechnol. v.7 The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction Yoo, S.S.;Min, S.S.;Kim, J.H.
  20. Food Sci. Biotechnol. v.12 Characteristics flavor compounds of commercial soybean paste Park, H.;Gil, B.;Kim, J.
  21. ACS Symp. Ser. v.490 Formation of smoke flavor compounds by the thermal lignin degradation;Flavor Precursor Wittkowski, R.;Ruth, J.;Orinda, H.;Guntert, M.(ed.)
  22. Meat Sci. v.66 Study of the effects of smoke flavourings on the oxidative stability of the lipids on pork adipose tissue by means of Fourier transform infrared spectroscopy Guillen, M.D.;Cabo, N. https://doi.org/10.1016/S0309-1740(03)00185-2