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3 results on '"Cooked pork meat products"'

1. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage

Author

Rivas-Cañedo, Ana, Juez-Ojeda, Cristina, Nuñez, Manuel, and Fernández-García, Estrella

Subjects
*MEAT preservation, *PORK, *PRECOOKED meat, *HIGH pressure (Science), *FATTY acids, *ACETIC acid, *FOOD industry
Abstract

Abstract: The effect of high-pressure processing (pressure levels of 400, 500 and 600MPa, and exposure times of 5 and 10min) on the volatile profile of vacuum-packaged sliced cooked pork shoulder held for 28days at 4°C was assessed. The volatile fraction of pressurized samples scarcely changed immediately after treatment and remained stable for 14days, regardless the pressure and time of exposure. After 21days of storage, significant differences were observed in the profile of volatile compounds in pressurized samples as compared with control samples, these differences being treatment dependent. At the end of the storage period, control and 400MPa samples showed higher levels of acetic and fatty acids, ethanol and ethyl esters, whereas 500 and 600MPa samples contained higher levels of ethanal, branched-chain aldehydes, diacetyl, acetoin, and 2,3-butanediol among other compounds. These results suggest that the high-pressure treatment had a discriminant effect on the microbiota of cooked pork shoulder, which led to the accumulation of different volatile compounds during the refrigerated storage of control and pressurized samples. [Copyright &y& Elsevier]

Published
2011
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2. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage

Author

Estrella Fernández-García, Manuel Nuñez, Cristina Juez-Ojeda, and Ana Rivas-Cañedo

Subjects
Ethanol, Chemistry, Acetoin, SPME, Food storage, Food preservation, Cold storage, General Medicine, Diacetyl, Analytical Chemistry, Pascalization, chemistry.chemical_compound, High-pressure processing, Volatile compounds, Food science, Cooked pork meat products, Food Science, Food contaminant
Abstract

The effect of high-pressure processing (pressure levels of 400, 500 and 600. MPa, and exposure times of 5 and 10. min) on the volatile profile of vacuum-packaged sliced cooked pork shoulder held for 28. days at 4 °C was assessed. The volatile fraction of pressurized samples scarcely changed immediately after treatment and remained stable for 14. days, regardless the pressure and time of exposure. After 21. days of storage, significant differences were observed in the profile of volatile compounds in pressurized samples as compared with control samples, these differences being treatment dependent. At the end of the storage period, control and 400. MPa samples showed higher levels of acetic and fatty acids, ethanol and ethyl esters, whereas 500 and 600. MPa samples contained higher levels of ethanal, branched-chain aldehydes, diacetyl, acetoin, and 2,3-butanediol among other compounds. These results suggest that the high-pressure treatment had a discriminant effect on the microbiota of cooked pork shoulder, which led to the accumulation of different volatile compounds during the refrigerated storage of control and pressurized samples. © 2010 Elsevier Ltd.

Published
2011

3. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage

Author

Rivas-Cañedo, A., Juez, Cristina, Núñez Gutiérrez, Manuel, Fernández-García, E., Rivas-Cañedo, A., Juez, Cristina, Núñez Gutiérrez, Manuel, and Fernández-García, E.

Abstract

The effect of high-pressure processing (pressure levels of 400, 500 and 600. MPa, and exposure times of 5 and 10. min) on the volatile profile of vacuum-packaged sliced cooked pork shoulder held for 28. days at 4 °C was assessed. The volatile fraction of pressurized samples scarcely changed immediately after treatment and remained stable for 14. days, regardless the pressure and time of exposure. After 21. days of storage, significant differences were observed in the profile of volatile compounds in pressurized samples as compared with control samples, these differences being treatment dependent. At the end of the storage period, control and 400. MPa samples showed higher levels of acetic and fatty acids, ethanol and ethyl esters, whereas 500 and 600. MPa samples contained higher levels of ethanal, branched-chain aldehydes, diacetyl, acetoin, and 2,3-butanediol among other compounds. These results suggest that the high-pressure treatment had a discriminant effect on the microbiota of cooked pork shoulder, which led to the accumulation of different volatile compounds during the refrigerated storage of control and pressurized samples. © 2010 Elsevier Ltd.

Published
2011

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