Danish Meat Research Institute, Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
Danish Meat Research Institute, Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
Food Res Int. 2018 Jun;108:387-395. doi: 10.1016/j.foodres.2018.03.069. Epub 2018 Mar 28.
Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke). In streaky bacon from entire male pigs with skatole concentrations of up to 0.6 μg/g and androstenone concentrations of up to 5.8 μg/g in the neck fat, three smoking times were compared: 10, 30 and 60 min. Boar taint was partially, but not fully, masked. The longer the smoking time, the better the masking effect. In sausages from entire male pigs with an average skatole concentration of up to 0.6 μg/g and androstenone concentration of up to 3.6 μg/g (the meat part) or 2.4 μg/g (the fat part) in the neck fat, smoking for 40 and 80 min fully masked the boar taint, whereas only a minor effect was seen after 10 and 20 min smoking. Liquid smoke (0.1%) did not mask boar taint when added to sausages from entire male pigs with an average skatole concentration of 0.36 μg/g (meat) or 0.38 μg/g (fat) and androstenone concentration of 2.3 μg/g (meat) and 2.9 μg/g (fat). To effectively mask boar taint, an intense smoked flavour is therefore necessary, and the longer the smoking time, the better. In contrast, the use of liquid smoke mixed into the product was not effective in the concentrations used in the current study.
烟通常被推荐作为掩盖公猪异味的掩蔽剂。然而，尚未制定需要多少烟的指南。我们比较了熏肉（熏制时间）和香肠（熏制时间和使用液态烟熏剂）中的不同烟熏参数。在背脂中 skatole 浓度高达 0.6μg/g 和 androstenone 浓度高达 5.8μg/g 的整公猪的片状培根中，比较了三种熏制时间：10、30 和 60 分钟。公猪异味部分但不完全被掩盖。熏制时间越长，掩蔽效果越好。在整公猪制成的香肠中，平均 skatole 浓度高达 0.6μg/g 和 androstenone 浓度高达 3.6μg/g（肉部分）或 2.4μg/g（脂肪部分）在颈脂中，熏制 40 和 80 分钟可完全掩盖公猪异味，而熏制 10 和 20 分钟则效果甚微。当将液态烟熏剂（0.1%）添加到平均 skatole 浓度为 0.36μg/g（肉）或 0.38μg/g（脂肪）和 androstenone 浓度为 2.3μg/g（肉）和 2.9μg/g（脂肪）的整公猪制成的香肠中时，液态烟熏剂并不能掩盖公猪异味。因此，需要浓郁的烟熏味才能有效掩盖公猪异味，而且熏制时间越长越好。相比之下，在本研究中使用的浓度下，将液态烟熏剂混入产品中并不有效。
