Effect of cooking on the taste- and flavor-related compounds in pork
2002
"Chikuni, K. (National Inst. of Livestock and Grassland Science, Tsukuba, Ibaraki (Japan)) | Sasaki, K. | Emori, T. | Iwaki, F. | Tani, F. | Nakajima, I. | Muroya, S. | Mitsumoto, M. "
"The effect of cooking was examined on the compounds relating to the pork taste and flavor. Pieces of the longissimus muscles from eight animals in each Duroc (D), Landrace (L) and Meishan (M) pigs were vacuum-packed and then incubated at 70 deg C for 1h. The total free amino acids (TAA) contents were 8.72 and 6.92 micro mole/g in raw and cooked meat, respectively. The free glutamic acid (Glu) contents were 0.44 and 0.36 micro mole/g, respectively. The difference in the TAA content among breeds was significant in the cooked (D>L, M) and raw (D>L>M) meat. The Glu contents were not significant both in the cooked and raw meat. The significant relationships between the raw and cooked meat were found in the TAA content (r=0.76) and in the Glu content (r=0.59). These results indicated that cooking at 70 deg C did not affect the TAA, because the decrease of TAA could be explained by dissolution into the cooking-loss (28%) water. The oligo-peptide content was increased by cooking from 2.31 to 2.55 micro mole/g, and showed a significant correlation (r =0.79) between before and after cooking. The 5'-inosine monophosphate (IMP) content was decreased by cooking from 3.94 to 3.35 micro mole/g, and showed a significant correlation (r=0.43) between before and after cooking. The thiobarbituric acid reactive substances (TBARS) content was drastically increased by cooking from 0.48 to 10.02 nmole/g. Increases of TBARS were not related to the contents in the raw meat (r=0.04). The significant difference in TEARS among breeds was found in the cooked meat (D>L, M) but not in the raw meat. These results suggest that TBARS are major components for flavor and taste created by cooking, and that the prediction of those is difficult in raw meat."
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