Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

Kim, Ji-Han; Ju, Min-Gu; Lee, Hyun-Jin; Yeon, Su‐Jung; Lee, Chi H.

doi:10.1002/jsfa.9026

Cited by 5 publications

(7 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…E‐tongue showed excellent ability to discriminate food taste, such as classification of different degrees, identification of different origin, and description of different processing, especially for meat products (Kim et al, 2018; Ngapo & Vachon, 2016). In the present study, the taste rule of generation and variation in broth could be obtained by PCA of E‐tongue data.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Yao

Liu

et al. 2021

Journal of Food Biochemistry

View full text Add to dashboard Cite

The aim was to unveil the generation and variation rule of the main taste components in braised broth for 10 quantitative repeated braising cycles. The major taste compounds of three groups (MS, broth cooked with meat and spices; M, broth cooked with meat; and S, broth cooked with spices) were systematically analyzed by the state‐of‐art chromatography and electronic sensory technology. As braising cycles progressed, contents of free 5′‐nucleotides and amino acids were increased in MS and M, while those nucleotides were not detected in S. A significant discrimination of taste in MS and M was revealed by electronic tongue evaluation during the process. As the formation rates (FR) of taste compounds and the transformation rates (TR) of taste compounds to volatile compounds were mainly accounting for the generation and variation of flavor in broth, a hypothesis was proposed to illustrate the whole variation of taste compounds in the process integrally that the ratio of FR/TR dividing the process into three stages, Degradation, Balance, and Accumulation. Practical applications The traditional braising process and formula are empirical and extensive, which impede the increase in meat products output. Nowadays, the industry of braising products is facing a problem of standardization and quality control, and needs to carry out scientific and quantitative process improvement efficiently. Therefore, the developed comprehensive approach demonstrates great potential for braised meat broth flavor monitoring and quality control in an objective and holistic manner. It provides data support and new ideas of technology development for quality control in the process of meat braising.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Noting that sums of the FAAs increased with braising cycles, this result was hardly surprising owing to the addition of new fresh pork loin during QRBC process. products (Kim et al, 2018;Ngapo & Vachon, 2016). In the present study, the taste rule of generation and variation in broth could be obtained by PCA of E-tongue data.…”

Section: Faasmentioning

confidence: 92%

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Yao

Liu

et al. 2021

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…Water‐soluble taste components of meat include free amino acids, organic acids, and IMP (Kim et al, 2018). Amino acids (isoleucine, leucine, lysine, methionine, tyrosine and valine) concentrations in loin have been correlated with meat flavour (Min et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary citrus extract on growth performance, carcass characteristics and meat quality of pigs

Cui

Tian

Deng

et al. 2021

Animal Physiology Nutrition

View full text Add to dashboard Cite

This study investigated the effects of citrus extract on growth, carcass and meat quality of Duroc × Landrace × Large White pigs. One hundred and eight pigs (54 barrows, 54 females) were assigned to one of three dietary treatments for 138 days. The dietary treatments were (1) basic diet; (2) basic diet supplemented with 75 mg/kg chlortetracycline; and (3) basic diet supplemented with citrus extract (0.25 ml/kg during 56–112 days of age and 0.20 ml/kg during 113–194 days of age). No significant differences among treatments were found for growth performance, carcass characteristics, meat quality and free amino acids (p > 0.05). Feeding citrus extract tended to increase intramuscular fat (p = 0.052). Citrus extract and chlortetracycline increased C15:0 concentration (p = 0.016) and superoxide dismutase activity (p = 0.004). The pigs that received chlortetracycline exhibited the lowest (p = 0.033) muscle malondialdehyde concentration. Overall, citrus extract ameliorated some meat quality indicators without adverse effects on pig growth or carcass performance.

show abstract

“…High cooking loss could result in the leaching of water-soluble amino acids along with moisture loss. The umami perception of the fish was attenuated, consequently resulting in lower scores (Kim et al, 2018).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp

Wang,

Gao,

Chen

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe effects of different grilling temperatures (220 °C, 250 °C, 280 °C, 310 °C) reaching the central temperature of 70 °C on heterocyclic amines (HAs) formation, moisture content, cooking loss, texture, colour, and sensory properties of grilled grass carp (Ctenopharyngodon idella) were investigated. The grilling condition significantly (P < 0.05) affected cooking loss, moisture content, heterocyclic amines (HAs) formation, texture, colour and sensory properties. The results showed that 5 kinds of free and 9 kinds of protein‐bound heterocyclic amines were detected. The total amount of protein‐bound heterocyclic amines was much higher than that of the free state. Harman and Norharman, belonging to β‐carboline, constituted over 80% of the total content of heterocyclic amines. Considering the HAs formation and quality attributes, when the grilling condition was 280 °C for 10 min, the total content of HAs was the lowest, and the fish had moderate moisture content, firm texture, bright colour, and high sensory evaluation score.

show abstract

Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

Cited by 5 publications

References 32 publications

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Effects of dietary citrus extract on growth performance, carcass characteristics and meat quality of pigs

Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp

Contact Info

Product

Resources

About