Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock
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...
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MDPI AG
2020-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/513 |
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| author | Yi Yang Daodong Pan Ying Wang Jun He Yi Yue Qiang Xia Guanghong Zhou Jinxuan Cao |
| author_facet | Yi Yang Daodong Pan Ying Wang Jun He Yi Yue Qiang Xia Guanghong Zhou Jinxuan Cao |
| author_sort | Yi Yang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T20:20:13Z |
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| id | doaj.art-4de10427e8dc462e8d6f802dd4177593 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:20:13Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-4de10427e8dc462e8d6f802dd41775932023-11-19T22:12:15ZengMDPI AGFoods2304-81582020-04-019451310.3390/foods9040513Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-HockYi Yang0Daodong Pan1Ying Wang2Jun He3Yi Yue4Qiang Xia5Guanghong Zhou6Jinxuan Cao7State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, ChinaCollege of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, ChinaStewed 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.https://www.mdpi.com/2304-8158/9/4/513stewed pork-hock in soy saucespray drying treatmentreconstituted brothmetabolomicssensory evaluation |
| spellingShingle | Yi Yang Daodong Pan Ying Wang Jun He Yi Yue Qiang Xia Guanghong Zhou Jinxuan Cao Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock Foods stewed pork-hock in soy sauce spray drying treatment reconstituted broth metabolomics sensory evaluation |
| title | Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock |
| title_full | Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock |
| title_fullStr | Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock |
| title_full_unstemmed | Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock |
| title_short | Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock |
| title_sort | effect of reconstituted broth on the taste active metabolites and sensory quality of stewed and roasted pork hock |
| topic | stewed pork-hock in soy sauce spray drying treatment reconstituted broth metabolomics sensory evaluation |
| url | https://www.mdpi.com/2304-8158/9/4/513 |
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