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A Study of Odorants and Volatiles Released from Pork Belly Meat When Treated by Different Cooking Methods

삼겹살 구이로부터 발생하는 유해물질의 특성 연구

  • Received : 2014.03.31
  • Accepted : 2014.06.09
  • Published : 2014.06.30

Abstract

Pork belly meat is one of the most preferred food items for many Korean people. The odorants released from cooking of pork belly meat were measured by three kinds of cooking methods (Charcoal-grill (C), Electric Pan (E), and Gas burner-pan (G)). A total of 16 target compounds including carbonyl compounds, volatile organic compounds, and poly aromatic hydrocarbon were selected and analyzed for comparative purposes. Their emission concentrations were quantified using HPLC-UV, GC-MS, GC-TOF-MS, etc. The gas samples collected by Charcoal-grill cooking showed generally enhanced concentrations of most target compounds among all three kinds of cooking methods. In Charcoal-grill, concentration of benzene, formaldehyde and pyrene went up to 543, 516, and 402 ppb, respectively. It the results are compared in terms of the sum of odor intensity, the highest value (4.25) was also seen from Charcoal-grill. The results of this study confirm that the significantly reduced emission of harmful pollutants can be attained, it pork belly meat is cooked by the Gas or electric pan instead of Charcoal-grill.

Keywords

Pork belly;Odorant;Cooking method;Gas Chromatography (GC);Liquid Chromatography (LC)

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Acknowledgement

Supported by : 한국연구재단