Volatile compounds formed under the surface of broiled and frozen minced cutlets: Effects of beef to pork ratio and initial pH
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The volatile profile of broiled minced pork cutlets with different beef addition (0-15 %) and a commercial product (i.e. containing also non-meat ingredients) were investigated after separation and freezing of the inner part. Specific volatile compounds were used to distinguish the meat products from the product containing non-meat ingredients. The volatile compounds were not correlated with the pH of raw material. The fat oxidation predominated over non-enzymic reactions: pyrazines, pyrroles, oxazoles, thiophenes and thiazoles, which are characteristic products of the Maillard reaction, were absent. The addition of 15% beef to the pork did not influence the profile of volatile compounds.
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