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.
Highlights
Sous-vide cooking consist on the cooking of raw materials inside heat-stable vacuumized pouches or containers and under controlled conditions of temperature and time, followed by a rapid cooldown to 0–3 °C [1]
The headspace solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis of pork cheeks sous-vide cooked at different time × temperature ×
The volatile organic compound (VOC) derived from fatty acid degradation had a similar trend as affected by time and temperature cooking conditions, with the highest levels in samples cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h
Summary
Sous-vide cooking consist on the cooking of raw materials inside heat-stable vacuumized pouches or containers and under controlled conditions of temperature and time, followed by a rapid cooldown to 0–3 °C [1]. This cooking technique has been extensively adopted in the last two decades by catering. In the last years, a few studies have considered the effects of sous-vide cooking at low temperature for long periods on the physico-chemical changes undergone by meat [3,4,5], but the scientific information available on its effect on the development of cooked meat flavor is scarce.
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call