Characterization and comparison of flavor compounds in stewed pork with different processing methods

文献类型： 外文期刊

第一作者： Han, Dong

作者： Han, Dong;Zhang, Chun-Hui;Jia, Wei;Wang, Jing-Fan;Hu, Fei-Fei;Han, Dong;Fauconnier, Marie-Laure;Xie, Dao-Wen

作者机构：

关键词： Traditional and high-temperature stewed pork; Enzymatic degradation; Maillard reaction; Volatile compounds; Non-volatile compounds

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 144 卷

页码：

收录情况： SCI

摘要： The objective of this study was to investigate the volatile and non-volatile compounds of stewed pork with different processing methods (TS: traditional stewing, TSE: traditional stewing with enzymatic degradation, TSEM: traditional stewing with enzymatic degradation and Maillard reaction, HS: high-temperature stewing, HSE: high-temperature stewing with enzymatic degradation, HSEM: high-temperature stewing with enzymatic degradation and Maillard reaction). The odor compounds results showed that HS, HSE and HSEM had higher types and contents of volatile compounds than TS, TSE and TSEM, especially HSEM. All stewed pork from traditional and high-temperature stewing methods were classified into two groups using an electronic nose due to different flavor characteristics. Non-volatile compounds results displayed the contents of total amino acids in HS, HSE and HSEM were higher significantly (P < 0.05) than those of TS, TSE and TSEM, of which the contents of Asp and Glu related to umami taste were the most in HS and HSEM. In contrast, there were the lower contents of 5'-nucleotides and fatty acids in HS, HSE and HSEM. These findings indicated that the high-temperature stewed pork method could be used as an effective method to improve the flavor of pork, among which HSEM processing method was particularly remarkable.

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