Molecules 2013, 18(10), 12538-12547; doi:10.3390/molecules181012538
Article

Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

Received: 23 July 2013; in revised form: 27 September 2013 / Accepted: 7 October 2013 / Published: 10 October 2013
(This article belongs to the Special Issue Flavors and Fragrances)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.
Keywords: sous-vide; vacuum cooking; volatile compounds; SPME-GC-MS
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MDPI and ACS Style

del Pulgar, J.S.; Roldan, M.; Ruiz-Carrascal, J. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time). Molecules 2013, 18, 12538-12547.

AMA Style

del Pulgar JS, Roldan M, Ruiz-Carrascal J. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time). Molecules. 2013; 18(10):12538-12547.

Chicago/Turabian Style

del Pulgar, Jose S.; Roldan, Mar; Ruiz-Carrascal, Jorge. 2013. "Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)." Molecules 18, no. 10: 12538-12547.

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