Browse > Article

Evaluation of Various Storage Temperatures and Times on the Composition of Volatile Compounds Extracted from Fresh Pork Belly  

Park, Sung-Yong (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Chin, Koo-Bok (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University)
Publication Information
Food Science of Animal Resources / v.26, no.4, 2006 , pp. 441-446 More about this Journal
Abstract
The objective of this study was to investigate volatile compounds extracted from fresh pork belly during storage time at 4 or $20^{\circ}C$. Approximately thirty-one volatile compounds includingaromatics (6), aldehydes (6), acids (5), alcohols (4), ketones (4), alkanes (4), alkenes (1) and amines (1) in fresh pork belly were identified. Among them, volatile compounds such as 1-butanol, propane, 2-butanol, 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol, 1-pentanol, phenol, 2-pentyl-furan, indole and 2-dodecanone correlated with storage temperature and storage time. Aldehydes including hexanal and hexadecanal at 4t were the predominant volatile compounds, whereas at $20^{\circ}C$ storage, aromatics including phenol and indole, and alcohols including 2-butanol and 1-butanol were the predominant volatile compounds. Contents of 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, phenol and indole increased markedly with increased storage time, and 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, indole and 2-dodecanone were only detected at $20^{\circ}C$ storage.
Keywords
volatile compounds; fresh pork belly; storage time and temperature;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim, I. S. and Lee, M. (1998) Comparison of microbiological and physicochemical characteristics of the imported frozen pork bellies with domestic one. Korean J. Anim. Sci. 40(4), 413-420
2 Kim, I. S., Min, J. S., and Lee, M. (1998) Comparison of TBA, VBN fatty acids composition, and sensory characteristics of the imported and domestic frozen pork bellies. Korea J. Anim. Sci. 40(5), 507-516
3 Rius, M. A. and Garcia-Regueiro, J. A. (2001) Skatole and indole concentrations in Longissimus dorsi and fat samples of pigs. Meat Sci. 59, 285-291   DOI   ScienceOn
4 농림부 (2005). 농립업 주요통계. p. 325-340
5 Heath, H. B. and Reineccius, G. (1986) Isolation of food flavours. In flavour chemistry and technology, eds. H. B. Heath and G. Reineccius. AVI, New York. pp. 6
6 Chen, G., Zamaratskaia, G., Andersson, H. K., and Lundstrom, K. (2006) Effects of raw potato starch and live weight on fat and plasma skatole, indole and androstenone levels measured by different methods in entire male pigs. Food Chem. in press
7 Babol, J., Zamaratskaia, G., Juneja, R. K., and Lundtrom, K. (2004) The effect of age on distribution of skatole and indole levels in entire male pigs in four breeds: Yorkshire, Landrace, Hampshire and Duroc. Meat Sci. 67, 351-358   DOI   ScienceOn
8 Vasta, V. and Priolo, A. (2006) Ruminant fat volatiles as affected by diet. A review. Meat Sci. 73, 218-228   DOI   ScienceOn
9 Hansen, E., Lauridsen, L., Skibsted, L. H., Moawad, R. K., and Andersen, M. L. (2004) Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation. Meat Sci. 68, 185-191   DOI   ScienceOn