Characterization of traditional processing of pork meat into boucané
Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucané production process. The molecules derived from these two reactions are - along with smoke compounds - responsible for the flavour and colour of the end product.
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dig-cirad-fr-4863292024-01-28T09:59:20Z http://agritrop.cirad.fr/486329/ http://agritrop.cirad.fr/486329/ Characterization of traditional processing of pork meat into boucané. Poligne Isabelle, Collignan Antoine, Trystram Gilles. 2001. Meat Science, 59 : 377-389.https://doi.org/10.1016/S0309-1740(01)00090-0 <https://doi.org/10.1016/S0309-1740(01)00090-0> Characterization of traditional processing of pork meat into boucané Poligne, Isabelle Collignan, Antoine Trystram, Gilles eng 2001 Meat Science Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires viande porcine viande fumée salage fumage séchage contrôle de qualité composition globale composé volatil couleur composé phénolique http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7116 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1773 http://aims.fao.org/aos/agrovoc/c_5772 La Réunion France http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucané production process. The molecules derived from these two reactions are - along with smoke compounds - responsible for the flavour and colour of the end product. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/486329/1/486329.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/S0309-1740(01)00090-0 10.1016/S0309-1740(01)00090-0 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=170464 info:eu-repo/semantics/altIdentifier/doi/10.1016/S0309-1740(01)00090-0 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/S0309-1740(01)00090-0 |
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Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires viande porcine viande fumée salage fumage séchage contrôle de qualité composition globale composé volatil couleur composé phénolique http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7116 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1773 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires viande porcine viande fumée salage fumage séchage contrôle de qualité composition globale composé volatil couleur composé phénolique http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7116 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1773 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires viande porcine viande fumée salage fumage séchage contrôle de qualité composition globale composé volatil couleur composé phénolique http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7116 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1773 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires viande porcine viande fumée salage fumage séchage contrôle de qualité composition globale composé volatil couleur composé phénolique http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7116 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1773 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Poligne, Isabelle Collignan, Antoine Trystram, Gilles Characterization of traditional processing of pork meat into boucané |
description |
Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucané production process. The molecules derived from these two reactions are - along with smoke compounds - responsible for the flavour and colour of the end product. |
format |
article |
topic_facet |
Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires viande porcine viande fumée salage fumage séchage contrôle de qualité composition globale composé volatil couleur composé phénolique http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7116 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1773 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Poligne, Isabelle Collignan, Antoine Trystram, Gilles |
author_facet |
Poligne, Isabelle Collignan, Antoine Trystram, Gilles |
author_sort |
Poligne, Isabelle |
title |
Characterization of traditional processing of pork meat into boucané |
title_short |
Characterization of traditional processing of pork meat into boucané |
title_full |
Characterization of traditional processing of pork meat into boucané |
title_fullStr |
Characterization of traditional processing of pork meat into boucané |
title_full_unstemmed |
Characterization of traditional processing of pork meat into boucané |
title_sort |
characterization of traditional processing of pork meat into boucané |
url |
http://agritrop.cirad.fr/486329/ http://agritrop.cirad.fr/486329/1/486329.pdf |
work_keys_str_mv |
AT poligneisabelle characterizationoftraditionalprocessingofporkmeatintoboucane AT collignanantoine characterizationoftraditionalprocessingofporkmeatintoboucane AT trystramgilles characterizationoftraditionalprocessingofporkmeatintoboucane |
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