Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Han, Dong; Zhang, Chunhui; Fauconnier, Marie‐Laure

doi:10.3390/foods10010083

Cited by 23 publications

(18 citation statements)

References 41 publications

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“…In contrast, the spices of aldehydes in the samples with CH and LE were much higher than that of the other groups. As can be seen from Table 2, acetaldehyde accounted for the largest proportion of aldehydes, which was consistent with the obtained conclusion in the previous study on the flavor of braised pork with soy sauce (Han et al., 2021). The content of esters with adding LO extract sample (23.23%) was significantly higher than with LO (13.56%) and with CH sample (20.14%).…”

Section: Resultssupporting

confidence: 92%

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

Zhou

Wang

2021

Food Processing Preservation

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The effects of different plant extracts (lotus leaf, chrysanthemum, and lemon) on the quality, lipid oxidation, fatty acid composition, and volatile compounds in the fat layer of spiced pork trotters were studied. The obtained results showed that the lotus leaf presented the highest antioxidant activities of all different plant extracts. Changes in the pH, color, and sensory analysis showed that plant extracts had a positive effect on the quality of spiced pork trotters (p < .05). During the processing and storage of spiced pork trotters, the content of unsaturated fatty acids and the types of volatile compounds both presented an obvious increase (p < .05). Inversely, the pH value and the thiobarbituric acid reactive substances (TBARS) of pork trotters all showed a significant decreasing trend (p < .05). This study provided a theoretical basis for natural antioxidants to inhibit the oxidation of fatty meat products. Novelty impact statement The plant extracts can effectively inhibit the lipid oxidation of trotters. The addition of plant extracts increased the variety of volatile flavor substances in trotters. The addition of plant extracts increased the content of unsaturated fatty acids in trotters.

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Section: Resultssupporting

confidence: 92%

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

Zhou

Wang

2021

Food Processing Preservation

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“…Seasonings, including sugar, soy sauce, and cooking wine will be added during the braised pork preparation. Thermal deterioration, caramelization, and the Maillard reaction all occur during the stewing process and result in the production of pyridine, pyrazine, and sulfur compounds, which give the barbecue a mild and pleasant scent and give braised pork as it is distinctive flavor ( 70 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

He¹,

Zhang

Yang

et al. 2022

Front. Nutr.

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This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork. When simmered for 60 min, the typical braised pork with white granulated sugar exhibited a significant cooking loss (CL) and little water content. Significantly more than in the group containing Siraitia grosvenorii, mogroside, and stevia glycoside, the Thiobarbituric acid (TBARS) value increased by 14.39% (P < 0.05). The sample in the group that included mogroside had a low CL rate. After 40 min of stewing, the lean pork has the highest L* value, but the 60-min stew sample is nicely colored and stretchy. Mogroside can prevent protein, and lipid oxidation, is thermally stable and reduces CL during stewing. Additionally, Siraitia grosvenorii and stevia glycosides help prevent oxidation from intensifying during stewing. When Siraitia grosvenorii is added, lipid oxidation is significantly inhibited, and stevia glycosides are more beneficial for enhancing meat color. With an increase in heating time, the fatty acids in braised pork reduced; the unsaturated fatty acid (UFA) of the Siraitia grosvenorii fruit (SF) and mg group also fell somewhat, and the UFA: SFA ratio was higher than that of the white sugar (WS) group. The SFA content of the braised meat in the stevia glycoside group was higher than that of the WS group. In all, 75 volatile flavor elements in braised pork were discovered by Gas chromatography-ion mobility spectrometry (GC-IMS). The sweetener increased alcohols, esters, and acids in the braised pork. As stewing time increased, ketones decreased, but aldehydes and esters increased. The pork formed antioxidant peptides with great nutritional value after cooking. Braised pork with mogroside and stevia glycoside additions primarily have some protein color protection and antioxidant effects. This study may offer fresh perspectives on applying natural sweeteners and enhancing braised pork’s flavor.

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“…Animal feed composition, especially the FA profile, is relevant for the formation of VCs such as ketones, acids, aldehydes and alcohols [ 92 ]. Aldehydes, such as hexanal, heptanal, nonanal, and decanal, may occur due to lipid oxidation in pork samples [ 93 ]. Hexanal and nonanal, with fresh, fatty, grassy and fruity notes, were the main compounds that created the overall aroma in pork meat of the CG group [ 94 ].…”

Section: Resultsmentioning

confidence: 99%

“…It was reported that lipid oxidation causes alcohol production, whereas lipid autoxidation and microbiological metabolism promote the formation of ketones [ 96 ]. Unsaturated aldehydes, such as (E,E)-2,4-nonadienal, are degradation products of linoleate and linolenate hydroperoxides [ 93 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality

Badaras

Klupšaitė

Ružauskas

et al. 2022

Animals

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Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs). After 163 days of the experiment, TG-I pigs had a significantly lower average daily gain and feed conversion ratio than pigs in the control group, as well as a significantly higher percentage of carcasses in the S and KN classes and a lower percentage in the E and U classes (p ≤ 0.05). Faeces of TG-I contained significantly more bacteria that are considered probiotic. Significant differences (p ≤ 0.05) were found in most of the blood parameters, FA, VC profile and emotional responses between the two groups. Higher drip loss, protein content and redness, as well as lower cooking loss, intramuscular fat content and lightness were observed in the meat of TG-I. Most of the sensory properties, as well as overall acceptability, were rated higher for the meat of TG-I. Based on the results, a diet containing 3% of SBP could be beneficial for the improvement of pigs’ gut health and pork quality. However, further studies are needed to indicate which compounds of the SBP dietary fiber are responsible for these desirable changes.

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Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Cited by 23 publications

References 41 publications

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality

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