Hai Li1,2, Xia Li1, Chun-hui Zhang1, Jin-zhi Wang1, Chun-hong Tang2, Lin-li Chen1,2. 1. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China. 2. College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing, 400067, China.
Abstract
BACKGROUND: Marinating is a Chinese traditional meat-processing method using aged brine that brings popular flavor together with food safety issues. In this study a novel method named quantitative marinating (QM) was developed to improve Chinese traditional marinating (TM). Flavor compounds and sensory profiles of two marinated products were determined to verify if the improved marinating method could maintain the characteristic flavors of TM. RESULTS: Fifty-four, 60, 60, 60 and 44 volatile flavor compounds were identified from four processing stages of QM and TM respectively. Contents of taste compounds first increased and then decreased in the processing stages of QM. The total free amino acid contents of QM and TM products were 789 and 536 mg per 100 g respectively. The total nucleotide content of QM product (22.21 mg per 100 g) was higher than that of TM (20.75 mg per 100 g), while the fatty acid content of QM product (26.66 mg g(-1)) was lower than that of TM (44.43 mg g(-1)). Finally, QM received higher sensory scores than TM. CONCLUSION: Volatile flavor compounds, taste compounds and sensory properties of QM were richer than those of TM, indicating that QM can not only maintain the original aroma of TM but also have advantages in taste compounds.
BACKGROUND: Marinating is a Chinese traditional meat-processing method using aged brine that brings popular flavor together with food safety issues. In this study a novel method named quantitative marinating (QM) was developed to improve Chinese traditional marinating (TM). Flavor compounds and sensory profiles of two marinated products were determined to verify if the improved marinating method could maintain the characteristic flavors of TM. RESULTS: Fifty-four, 60, 60, 60 and 44 volatile flavor compounds were identified from four processing stages of QM and TM respectively. Contents of taste compounds first increased and then decreased in the processing stages of QM. The total free amino acid contents of QM and TM products were 789 and 536 mg per 100 g respectively. The total nucleotide content of QM product (22.21 mg per 100 g) was higher than that of TM (20.75 mg per 100 g), while the fatty acid content of QM product (26.66 mg g(-1)) was lower than that of TM (44.43 mg g(-1)). Finally, QM received higher sensory scores than TM. CONCLUSION: Volatile flavor compounds, taste compounds and sensory properties of QM were richer than those of TM, indicating that QM can not only maintain the original aroma of TM but also have advantages in taste compounds.