Search

Spiced edible gels and films were produced as part of a future technological strategy to improve the quality of pork from entire male by contributing to a decrease in boar taint and improving the texture of the meat. Each formulation, two types of hydrocolloids and two spice mixtures, were tested for their high masking power (mixtures 1 and 2). The thermoreversible hydrocolloids carrageenans (g-C) and agar-agar (g-A) were used in the production of the gels, and maltodextrin + sodium alginate (f-MA) and gelatin (f-G) for the films. The results showed that the films and gels edible had good physical-chemical and mechanical characteristics, providing sufficient stability to act as a vehicle to incorporate spices and condiments into entire male pork, being mixture 2 provided the highest values. While the use of hydrocolloids in the films improved the texture of the meat. [Display omitted] • Gels and films reached correct mechanical properties to act as vehicles of spices. • Films made with hydrocolloids improved the pork sensory texture. • Spice mixture 2 had the greatest sensorial impact on the meat matrix. • Spiced edible films and gels were an alternative to alleviate boar-tainted pork. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High ≥ 2 mg kg − 1 ; Medium 0.5–0.7 mg kg − 1 ) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P < 0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P < 0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception. [ABSTRACT FROM AUTHOR]