The Composition of Volatile Compounds, Parameters of Colour and Sensory Quality Attributes of Roasted Pork Neck Shoulder Derived from Polish Meat

Abstract

The aim of the experiment was to investigate the composition of volatile compounds being formed while roasting pork shoulder derived from Polish meat, to measure the colour of the meat surface corresponding to the a specified profile of volatile compounds and to evaluate the sensory quality attributes of the meat. The major composition of volatile compounds determined by GC/MS method was hexanal and nonanal. The colour of the meat was determined in L*a*b* system, and the following average results were obtained: L* 53.56, a* 9.03, b* 18.98. These parameters corresponded with the colour of the surface which was determined by a sensory analysis as 4.17 in 10-degree scale. The specific surface colour of the meat was used for determining the profile of volatile compounds. The considerable content of hexanal and nonanal affected the sensory evaluation of the meat – taste and smell determined as fatty were evaluated to be rich in their intensiveness.