INFLUENCE OF PIG CROSSBREED ON THE COMPOSITION, VOLATILE COMPOUND CONTENT AND FLAVOR OF DRY CURED HAM

被引：55

作者：

BERDAGUE, JL

BONNAUD, N

ROUSSET, S

TOURAILLE, C

机构：

[1] Station de Recherches sur la Viande, Laboratoire Flaveur, INRA Theix

来源：

MEAT SCIENCE | 1993年 / 34卷 / 01期

关键词：

D O I：

10.1016/0309-1740(93)90022-A

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The extraction of volatile compounds from dry-cured ham using a dynamic head-space method coupled with gas chromatography mass-spectrometry (GC-MS) enabled the identification of a large number of components. Some of these compounds exhibited intense sensory characteristics during odour assessment. Using similar technology, the effect of pig crossbreeds: Landrace X Large-White, Duroc X Gascon-Meishan, Pietrain X Gascon-Meishan and Large-While X Gascon-Meishan, on both volatiles and the flavour of dry-cured hams was limited, although differences were observed in aromatic compounds like 1-octen-3-ol (mushroom), 2,3-butanedione and acetoin (butter like).

引用

页码：119 / 129

页数：11

共 20 条

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