Volatile compounds formed under the surface of broiled and frozen minced cutlets: Effects of beef to pork ratio and initial pH

Abstract

The volatile profiles of broiled minced pork cutlets with different beef additions (0–15%) and a commercial product (i.e. containing also nonmeat 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 nonmeat ingredients. The volatile compounds were not correlated with the pH of the raw material. The fat oxidation predominated over nonenzymic 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.