The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus.

Autor: Aaslyng MD; Danish Meat Research Institute, Technological Institute, Gregersensvej 9, 2630 Taastrup, Denmark. Electronic address: mdag@teknologisk.dk., Broge EH; Danish Meat Research Institute, Technological Institute, Gregersensvej 9, 2630 Taastrup, Denmark., Brockhoff PB; Technical University of Denmark, Department of Applied Mathematics and Computer Science, Richard Petersens Plads, 2800 Lyngby, Denmark., Christensen RH; Technical University of Denmark, Department of Applied Mathematics and Computer Science, Richard Petersens Plads, 2800 Lyngby, Denmark.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2016 Jun; Vol. 116, pp. 174-85. Date of Electronic Publication: 2016 Jan 29.
DOI: 10.1016/j.meatsci.2016.01.013
Abstrakt: Consumer liking was assessed for boneless chops (m. longissimus thoracis et lumborum) and schnitzels (m. semimembranosus) from castrates and entire male pigs with an androstenone content of up to 9.4 ppm and a skatole content of up to 0.92 ppm in the back fat. Skatole affected both odour and flavour as assessed by trained sensory panellists (P<0.05-P<0.001), while androstenone particularly affected flavour (P<0.01-P<0.001). Furthermore, the skatole compound seemed to be more important in explaining the presence of boar taint in the chops, while androstenone seemed to be more important for the schnitzels. For the chops, tenderness was the most important attribute for consumer liking independently of both the androstenone and skatole contents (P<0.001). Furthermore, increasing contents of both androstenone (P=0.05) and skatole (P=0.04) resulted in a decreased liking of the chops. Skatole was the most important factor regarding consumer response towards the schnitzels (P=0.03). The very low liking scores for both chops and schnitzels were mainly attributable to the androstenone content.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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