Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine

Abstract

In this research, the effects of heat treatment together with xylose and cysteine addition on the amino acid changes and volatile compound generation in non-enzymatic pork trimmings extract (NPE) or enzymatic pork trimmings hydrolysate (EPH) were studied. Enzymatic hydrolysis significantly increased the total amino acid content and provided necessary precursors for the thermal reactions. The addition of xylose assisted the browning process while the cysteine addition partially inhibited the formation of brown colour in both NPE and EPH. The addition of both cysteine and xylose significantly increased the formation of sulfur-containing volatile flavour compounds in EPH samples, but not in NPE samples. The characteristic “roasted meat” like aromatic volatile compounds, in particular, 2-furfurylthiol, were only detected in EPH samples at 8.13 ng/mL, when both xylose (35 mg/mL) and cysteine (10 mg/mL) were added.