| Title: | Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content |
| Author(s): | Tian X; Li ZJ; Chao YZ; Wu ZQ; Zhou MX; Xiao ST; Zeng J; Zhe J; |
| Address: | "College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China; Hunan Engineering Research Center of Drug and Food Homology Functional Food, Changsha, Hunan 410208, China. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: hnlizongjun@163.com. Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411100, China. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China" |
| DOI: | 10.1016/j.foodres.2020.109456 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Traditional dry-cured pork, a meat product with a unique flavor and good chewability, occupies an important place in the Chinese market. However, the salt content of dry-cured pork is on the high side and long-term consumption of high-salt meat products is not good for human health. This study determined the role of salt in volatile organic substances and non-volatile taste components of dry-cured pork. Dry-cured pork samples with different salt content (0%, 1%, 3%, 5%, and 7%) were analyzed by electronic tongue for moisture content, pH, salt (NaCl) value, taste activity value, free amino acids, and taste components and by headspace-gas chromatography-ion mobility spectrometry for volatile organic components. The results showed that the moisture content of the tested samples decreased while the salt content increased. The highest amounts of free amino acids were found in dry-cured pork with 3% salt content (P < 0.05). The highest peak area of volatile organic compounds and the maximal taste indexes were found in dry-cured pork with 3% and 5% salt content" |
| Keywords: | Animals Electronic Nose Food Handling Gas Chromatography-Mass Spectrometry Humans *Pork Meat *Red Meat/analysis Sodium Chloride Swine Taste Dry-cured pork products Electronic tongue Gc-ims Salt content Taste-active Volatile compounds; |
| Notes: | "MedlineTian, Xing Li, Zong Jun Chao, Yu Zhou Wu, Zhong Qin Zhou, Ming Xi Xiao, Shu Ting Zeng, Jian Zhe, Jie eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109456. doi: 10.1016/j.foodres.2020.109456. Epub 2020 Jun 18" |
