Novel gels and films to mask boar taint in entire male pork

Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan (G1) and agar-agar (G2) were used for the gels and gelatin (F1) and alginate+maltodextrin (F2) for the films. The strategies were applied to both castrated (control) and entire male pork with high levels of androstenone and skatole. The samples were evaluated sensorially by a trained tasting panel through quantitative descriptive analysis (QDA).Lower hardness and chewiness of entire male pork, with high levels of boar taint compounds object of study, were found with the carrageenan gel, due to the better carrageenan gel adherence to the loin. The films showed that the gelatin strategy tended to have a certain sweet taste, and a higher overall masking than the alginate+maltodextrin film. In conclusion, a trained tasting panel found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.

Automated summary

Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan and agar-agar were used for the gels, and gelatin and alginate+maltodextrin for the films. Through quantitative descriptive analysis (QDA) conducted by a trained tasting panel, it was found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.