Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

Abstract

Stewed pork-hock in soy sauce (SPHSS) is a cuisine that is stewed in broth with abundant taste-active compounds. Broth plays an important role in determining the meat taste. In order to promote the comprehensive utilization of the broth we treated it by spray drying, and secondary processed it into reconstituted broth. Two new products: SPH (stewed pork-hock with reconstituted broth) and MRPH (marinated and roasted pork-hock with reconstituted broth) were processed. Their metabolome consisted of amino acids, sugars, organic acids, nucleic acids and their derivatives. PC1 and PC2 explained a total of 63.07% and 35.31% of the variation, respectively. All the metabolite levels in SPH were higher than those in SPHSS, except for histidine and phosphorylcholine. SPH kept the highest levels of total FAAs and total sugars, which corresponded to the highest score of overall taste in the three products. These results demonstrated that reconstituted broth can promote the metabolite concentration in and improve the taste of pork-hock. Compared with marinating and roasting, reconstituted broth was more suitable for stewing pork-hock. This study preliminarily explored a feasible method to comprehensively utilize the surplus broth in food processing. SPH with a shortened processing time by a reconstituted broth have potential application in the industry due to the high concentrations of taste metabolites.

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

“…The taste profile analysis also indicated the highest perceived intensity of bitter taste in the samples with thyme and basil, which confirms previous studies on the addition of these spices to meat products [65,66]. Previous literature [65] indicates a correlation between the presence of bitter taste in the product with the presence of kaempferol and quercetin [60,67].…”

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

“…AMP is significantly positively correlated with L-aspartic acid, L-glutamic acid, L-glutamine, and glutathione. It mainly came from free amino acids, small peptides by proteolysis [ 3 ], nucleotide degradation compounds [ 47 ], organic acids, carbohydrates, which play an important role in the formation of the sensory quality and overall taste of dry-cured beef [ 58 ]. Therefore, the formation of the taste and flavor of dry-cured beef is closely related to the interaction between different metabolites during processing.…”

Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples

“…The major amino acids in the Yanbian-style sauced beef were Glu, Asp, Lys, Leu, Arg, and Ala. Glu was the most abundant amino acid, accounting for approximately 19% of the total amino acids. It is the major amino acid contributing to the intensity of the umami taste ( Yang et al, 2020 ). Overall, these results are consistent with prior research; variations in amino acid levels can be attributed to differences in the methods used to prepare the sauced beef ( Gatellier, Kondjoyan, Portanguen, & Santé-Lhoutellier, 2010 ; Wang et al, 2019 ) and the addition of soy sauce ( Kamal et al, 2016 ).…”