2026-04-13T00:53:05Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/1322025-10-22T11:31:27Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Egea, Macarena
author
Linares, María Belén
author
Gil, Marta
author
López, María Belén
author
Garrido, María Dolores
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:31:26Z
2025-10-22T11:31:26Z
2017-10-05
Egea, Macarena, María Belén Linares, Marta Gil, María Belén López, and María Dolores Garrido. 2017. "Reduction Of Androstenone Perception In Pan-Fried Boar Meat By Different Masking Strategies". Journal Of The Science Of Food And Agriculture 98 (6): 2251-2257. Wiley. doi:10.1002/jsfa.8712.
ISSN: 0022-5142
http://hdl.handle.net/20.500.12327/132
https://doi.org/10.1002/jsfa.8712
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
eng
Copyright © 2017 Society of Chemical Industry
Reduction of androstenone perception in pan‐fried boar meat by different masking strategies
info:eu-repo/semantics/article