Abstract
Liver has a specific animal odor due to the volatile aldehydes derived from lipid peroxidation. To reduce the odor of cooked liver, the effect of frying temperature on the odor of chicken, beef and pork liver was assessed. Pieces of liver (10g) were pan-fried in cooking oil at 100°C for 4 min or at 180°Cfor 2 min until the temperature at the center of the liver had reached 80°C. The results of sensory tests show that all three kinds of liver fried at 180°C were preferred over those fried at 100°C in respect of both the smell and flavor.
The peroxide and carbonyl values of the lipids extracted from the pan-fried liver samples were higher in those cooked at 100°C than in those cooked at 180°C.
These results suggest that cooking at a higher temperature for a shorter time improves the smell and flavor of pan-fried liver by retarding the formation of aldehydes derived from lipid peroxidation.
