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KMID : 1024620060260040441
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.441 ~ p.446
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Evaluation of Various Storage Temperatures and Times on the Composition of Volatile Compounds Extracted from Fresh Pork Belly
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Park Sung-Yong
Chin Koo-Bok
Yoo Seung-Seok
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Abstract
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The objective of this study was to investigate volatile compounds extracted from fresh pork belly during storage time at 4 or . Approximately thirty-one volatile compounds includingaromatics (6), aldehydes (6), acids (5), alcohols (4), ketones (4), alkanes (4), alkenes (1) and amines (1) in fresh pork belly were identified. Among them, volatile compounds such as 1-butanol, propane, 2-butanol, 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol, 1-pentanol, phenol, 2-pentyl-furan, indole and 2-dodecanone correlated with storage temperature and storage time. Aldehydes including hexanal and hexadecanal at 4t were the predominant volatile compounds, whereas at storage, aromatics including phenol and indole, and alcohols including 2-butanol and 1-butanol were the predominant volatile compounds. Contents of 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, phenol and indole increased markedly with increased storage time, and 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, indole and 2-dodecanone were only detected at storage.
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KEYWORD
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volatile compounds, fresh pork belly, storage time and temperature
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