Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color patterns in pork

Poligne Isabelle, Collignan Antoine, Trystram Gilles. 2002. Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color patterns in pork. Journal of Food Science, 67 (8) : 2976-2986.

Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

Résumé : The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, drying, cooking, and smoking) on stability, color, and flavor development in processed pork. These characateristics are the 3 main criteria of boucané's quality. Mass transfer, color, and volatile compounds were measured, analyzed, and compared in 4 products. Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.

Mots-clés Agrovoc : viande porcine, viande séchée, salage, fumage, cuisson, composé volatil, couleur, technologie traditionnelle, transfert de masse

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Auteurs et affiliations

• Poligne Isabelle, CIRAD-AMIS-AGROALIMENTAIRE (REU)
• Collignan Antoine, CIRAD-AMIS-AGROALIMENTAIRE (REU)
• Trystram Gilles, ENSIA (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/516408/)

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