Reduction of androstenone perception in pan‐fried boar meat by different masking strategies. (24th November 2017)

• Record Type: Journal Article
• Authors: Egea, Macarena; Linares, María Belén; Gil, Marta; López, María Belén; Garrido, María Dolores
• Is Part Of: Journal of the science of food and agriculture. Volume 98:Number 6(2018)
• Page Start: 2251
• Page End: 2257
• Publication Date: 2017-11-24
• Subjects: strategies -- masking -- boar taint -- androstenone -- entire male pigs; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8712
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different masking strategies (sprinkling with mixed spices or fennel, marinating and breading with garlic–parsley or curry) on the sensory parameters of pork loin chops obtained from entire animals with high levels of AND (1.0–2.9 mg kg −1 AND in fat) and castrated animals (<0.4 mg kg −1 AND in fat), both with low levels of skatole (<0.1 mg kg −1 skatole in fat) was investigated. RESULTS: The garlic–parsley breadcrumbs led to the highest reduction in the perception of AND compared with the other masking strategies used, and preserved the juiciness of the product. There was a negative correlation between AND and fat content. CONCLUSION: AND odor and flavor can be reduced in meat from entire male pigs by using suitable strategies, the best strategy being the garlic–parsley breadcrumbs. © 2017 Society of Chemical Industry