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Preparation of meat flavor precursors from pork fat by oxidization
  
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KeyWord:pork fat  oxidation  meat flavor  precursors
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Author NameAffiliation
ZHOU Xiaoru  
TAO Jie  
WANG Jianming  
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Abstract:
      The meat flavor precursors from pork fat by oxidization was studied.The optimal oxidization conditions were determined by single factor experiment and orthogonal experiment as follows: oxidization temperature 130℃, oxidization time 3 h, VE dosage 1.0%,without water or NaCl. Under these conditions, the acid value and peroxide value of the oxidized pork fat were 1.549 mgKOH/g and 207.4 mmol/kg respectively, and the sensory evaluation score of the meat flavor precursors was 4.925.
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