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.
Highlights
Chinese cuisine, one of the most sophisticated cuisines in the world, is well received due to its rich flavor and delicious taste
The three meat products were dominated by 27 metabolites, including 10 amino acids, three sugars (α-glucose, β-glucose and sucrose), six organic acids
stewed pork-hock (SPH) and Stewed pork-hock in soy sauce (SPHSS) were under the same stewing
Summary
One of the most sophisticated cuisines in the world, is well received due to its rich flavor and delicious taste. Stewed pork-hock in soy sauce (SPHSS) is an ethnic Chinese cuisine and is very popular in Asia due to its special mouth-feel and taste. SPHSS presents a strong-sauce flavor due to the addition of spices and seasonings in the broth during stewing. Relish is one of the most important attributes of the meat quality and is associated with molecular metabolites, such as free amino acids (FAAs), small peptides, inorganic salts, sugars and succinic acid [2,3,4,5]. As for stewed meat products, broth contains abundant taste-active metabolites and plays an important role in
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