Stewed pork; seasoning formulations; volatile components; gas chromatography-mass spectrometry/olfactometry (GC-MS/O); two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS); principal component analysis (PCA)
Abstract :
[en] The study aimed to investigate the influence of seasoning formulations (SP1 : water; SP2 : water and salt; SP3 : water, salt and spices; SP4 : water, salt, spices and soy sauce; SP5 : water, salt,
spices, soy sauce, sugar; SP6 : water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GCMS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2
. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4 , SP5 , and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3
, SP4 , SP5 , and SP6 . This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices
Research Center/Unit :
Institute of Food Science and Technology “N Special Project” Chinese Academy of Agricultural Sciences (SN2020-01) Central Public-interest Scientific Institution Basal Research Fund (Y2020CG08)
Disciplines :
Food science Chemistry
Author, co-author :
Dong, Han
Zhang, Chun-Hui
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Language :
English
Title :
Effect of seasoning addition on volatile composition and sensory properties of stewed pork
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
Yang, Y., Pan, D., Sun, Y., Wang, Y., Xu, F., Cao, J., 1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce (2019) Food Res. Int, 121, pp. 658-665. , [CrossRef]
Han, D., Mi, S., Zhang, C.H., Li, J., Song, H.L., Fauconnier, M.L., Tyteca, E., Characterization and discrimination of Chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography-mass spectrometry/olfactometry, electronic nose and chemometrics (2019) Molecules, 24, p. 1385. , [CrossRef]
Zeng, W., Wen, W., Deng, Y., Tian, Y., Sun, H., Sun, Q., Chinese ethnic meat product: Continuity and development (2016) Meat Sci, 120, pp. 37-46. , [CrossRef]
Qin, Y.X., Cai, D.D., Zhang, D.N., Liu, Y., Lai, K.Q., Characteristics of volatile flavor component in stewed meat and meat broths prepared with repeatedly used broths containing star anise (2019) J. Food Meas. Charact, 14, pp. 557-572. , [CrossRef]
Liu, T.T., Yang, T.S., Wu, C.M., Changes of volatiles in soy sauce-stewed pork during cold storage and reheating (2001) J. Sci. Food Agric, 81, pp. 1547-1552. , [CrossRef]
Overholt, M.F., Mancini, S., Galloway, H.O., Preziuso, G., Dilger, A.C., Boler, D.D., Effect of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties (2016) LWT Food Sci. Technol, 65, pp. 890-896. , [CrossRef]
Mariutti, L.R., Bragagnolo, N., Influence of salt on lipid oxidation in meat and seafood product: A review (2017) Food Res. Int, 94, pp. 90-100. , [CrossRef]
Feng, X., Ahn, D.U., Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat product (2016) Radiat. Phys. Chem, 127, pp. 27-33. , [CrossRef]
Wang, P., Hong, Y., Ke, W., Hu, X., Chen, F., Formation of heterocyclic amines in Chinese marinated meat: Effect of animal species and ingredient (rock candy, soy sauce and rice wine) (2017) J. Sci. Food Agric, 97, pp. 3967-3978. , [CrossRef]
Duan, Y., Zheng, F., Chen, H., Huang, M., Xie, J., Chen, F., Sun, B., Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry (2015) LWT Food Sci. Technol, 60, pp. 1235-1242. , [CrossRef]
Olivares, A., Navarro, J.L., Flores, M., Effect of fat content on aroma generation during processing of dry fermented sausages (2011) Meat Sci, 87, pp. 264-273. , [CrossRef] [PubMed]
Lu, F., Kuhnle, G.K., Cheng, Q., The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs (2018) Food Control, 92, pp. 399-411. , [CrossRef]
Yang, H.S., Lee, E.J., Moon, S.H., Paik, H.D., Ahn, D.U., Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef (2011) Meat Sci, 88, pp. 286-291. , [CrossRef] [PubMed]
Sun, L., Chen, J., Li, M., Liu, Y., Zhao, G., Effect of star anise (Illicium verum) on the volatile compounds of stewed chicken (2014) J. Food Process. Eng, 37, pp. 131-145. , [CrossRef]
Zhao, J., Wang, M., Xie, J., Zhao, M., Hou, L., Liang, J.J., Wang, S., Cheng, J., Volatile flavor constituent in the pork broth of black-pig (2017) Food Chem, 226, pp. 51-60. , [CrossRef] [PubMed]
Song, S., Fan, L., Xu, X., Xu, R., Jia, Q., Feng, T., Aroma Patterns Characterization of braised pork obtained from a novel ingredient by sensory-guided analysis and gas-chromatography-olfactometry (2019) Foods, 8, p. 87. , [CrossRef]
Huang, X.H., Zheng, X., Chen, Z.H., Zhang, Y.Y., Du, M., Dong, X.P., Qin, D.L., Zhu, B.W., Fresh and grilled eel volatile fingerprinting by E-nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation (2019) Food Res. Int, 115, pp. 32-43. , [CrossRef]
Wang, W., Feng, X., Zhang, D., Li, B., Sun, B., Tian, H., Liu, Y., Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (2018) Meat Sci, 140, pp. 14-25. , [CrossRef]
Zhu, Y., Lv, H.P., Shao, C.Y., Kang, S., Zhang, Y., Guo, L., Dai, W.D., Lin, Z., Identification of key odorant responsible for chestnut-like aroma quality of green teas (2018) Food Res. Int, 108, pp. 74-82. , [CrossRef]
Li, H., Li, X., Zhang, C.H., Wang, J.Z., Tang, C.H., Chen, L.L., Flavor compounds and sensory profiles of a novel Chinese marinated chicken (2016) J. Sci. Food Agric, 96, pp. 1618-1626. , [CrossRef]
Han, D., Zhang, C.H., Fauconnier, M.L., Mi, S., Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrace × Yorkshire) pigs by volatiles profiling and chemometrics analysis (2019) Food Res. Int, 130, p. 108910. , [CrossRef] [PubMed]
Wang, Y., Song, H., Zhang, Y., Tang, J., Yu, D., Determination of aroma compounds in pork broth produced by different processing methods (2016) Flavour Fragr. J, 31, pp. 319-328. , [CrossRef]
Aaslyng, M.D., Meinert, L., Meat flavour in pork and beef-from animal to meal (2017) Meat Sci, 132, pp. 112-117. , [CrossRef] [PubMed]
Yang, Y., Sun, Y., Pan, D., Wang, Y., Cao, J., Effect of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce (2018) Meat Sci, 145, pp. 186-194. , [CrossRef]
Lorenzo, J.M., Fonseca, S., Volatile compounds of Celta dry-cured ‘lacon’ as affected by cross-breeding with Duroc and Landrace genotypes (2014) J. Sci. Food Agric, 94, pp. 2978-2985. , [CrossRef] [PubMed]
Zou, Y., Kang, D., Liu, R., Qi, J., Zhou, G., Zhang, W., Effect of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef (2018) Ultrason. Sonochem, 46, pp. 36-45. , [CrossRef]
Petričević, S., Radovčić, N.M., Lukić, K., Listeš, E., Medić, H., Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis (2018) Meat Sci, 137, pp. 217-227. , [CrossRef]
Jayasena, D.D., Ahn, D.U., Nam, K.C., Jo, C., Flavour chemistry of chicken meat: A review (2013) Asian Australas. J. Anim. Sci, 26, pp. 732-742. , [CrossRef]
Gu, S.Q., Wang, X.C., Tao, N.P., Wu, N., Characterization of volatile compounds in different edible part of steamed Chinese mitten crab (Eriocheir sinensis) (2013) Food Res. Int, 54, pp. 81-92. , [CrossRef]
Gong, H., Yang, Z., Liu, M., Shi, Z., Li, J., Chen, W., Qiao, X., Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection (2017) Food Sci. Hum. Wellness, 6, pp. 137-146. , [CrossRef]
Van Ba, H., Hwang, I., Jeong, D., Touseef, A., Principle of meat aroma flavors and future prospect (2012) Latest Res. Qual. Control, 2, pp. 145-176
Pham, A., Schilling, M., Mikel, W., Williams, J., Martin, J., Coggins, P., Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham (2008) Meat Sci, 80, pp. 728-737. , [CrossRef] [PubMed]
Lorenzo, J.M., Montes, R., Purriños, L., Franco, D., Effect of pork fat addition on the volatile compounds of foal dry-cured sausage (2012) Meat Sci, 91, pp. 506-512. , [CrossRef] [PubMed]
Qi, J., Liu, D.Y., Zhou, G.H., Xu, X.L., Characteristic flavor of traditional soup made by stewing Chinese yellow-feather chickens (2017) J. Food Sci, 82, pp. 2031-2040. , [CrossRef] [PubMed]
Ramírez, R., Cava, R., Volatile profiles of dry-cured meat product from three different Iberian × Duroc genotypes (2007) J. Agric. Food Chem, 55, pp. 1923-1931. , [CrossRef] [PubMed]
Shahidi, F., (1998) Flavor of Meat, Meat Product and Seafood, pp. 5-23. , 2nd ed.
Chapman and Hall Publishing Group: London, UK
Lorenzo, J.M., Franco, D., Carballo, J., Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed (2014) Meat Sci, 96, pp. 211-223. , [CrossRef] [PubMed]
Liu, Y., Xu, X.L., Ouyang, G.F., Zhou, G.H., Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing (2006) J. Food Sci, 71, pp. S371-S377. , [CrossRef]
Tai, C.Y., Ho, C.T., Influence of cysteine oxidation on thermal formation of Maillard aromas (1997) J. Agric. Food Chem, 45, pp. 3586-3589. , [CrossRef]
Zhou, X., Chong, Y., Ding, Y., Gu, S., Liu, L., Determination of the effect of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation (2016) Food Chem, 207, pp. 205-213. , [CrossRef]
Lotfy, S.N., Fadel, H.H., El-Ghorab, A.H., Shaheen, M.S., Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating (2015) Food Chem, 187, pp. 7-13. , [CrossRef]
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.
