Abstract
ABSTRACTThe objective of this study was to investigate changes in flavor components in broth prepared by pork ribs that were aged for 1 d, 3 d, and 7 d. The contents of free amino acids (FAAs), nucleic acid-related compounds, organic acids, and volatile compounds in broth were measured. The overall taste and aroma profiles were evaluated by electronic tongue, electronic nose, and sensory panelists. The results showed that the FAAs and succinic acid contents increased, while the 5ʹ-guanosine monophosphate, 5ʹ-inosine monophosphate, and 5ʹ-adenosine monophosphate contents decreased as the aging time increased. These changes led to the taste characteristics of broth being more savory. However, the results of gas chromatography-mass spectrometry, electronic nose, and sensory test all showed that there were no significant differences in aroma among the samples, where the main volatile compounds of broth were aldehydes, including hexanal, nonanal, octanal, heptanal, (Z)-2-heptanal, and (E)-2-decenal. Hence, postmortem aging affected the taste rather than the aroma of pork rib broth, and extending aging time can improve the taste of broth.
Highlights
Pork is one of the most commonly consumed meats worldwide, and its consumption continues to increase.[1]
The results showed that the free amino acids (FAAs) and succinic acid contents increased, while the 5ʹ-guanosine monophosphate, 5ʹ-inosine monophosphate, and 5ʹ-adenosine monophosphate contents decreased as the aging time increased
Similar results were reported by Nishimura et al.,[24] who found that the levels of FAAs in heated meat broth increased after 6 days aging
Summary
Pork is one of the most commonly consumed meats worldwide, and its consumption continues to increase.[1] In China, pork ribs are very popular and widely consumed[2] though its price is higher than any other pork cuts. It is commonly used for preparing traditional dishes such as Wuxi sauce ribs and rib broth combined with various food ingredients. Flavor represents one of the most important quality attributes contributing to the widespread consumption of the broth.[3] Previous studies have indicated that flavor components in meat were affected by chiller aging. Ba et al.[9] showed that the volatile compounds present in beef from Korean native cattle increased while important volatile compounds such as octanal and nonanal
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