The Effect of the Improvement Technology on the Quality of Midu Pork Roll
Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3684 |
| _version_ | 1797465304075337728 |
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| author | Xue Xiao Bowen Wang Ping Zhao Changrong Ge Shijun Li Zhichao Xiao |
| author_facet | Xue Xiao Bowen Wang Ping Zhao Changrong Ge Shijun Li Zhichao Xiao |
| author_sort | Xue Xiao |
| collection | DOAJ |
| description | Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, <i>L*</i>, <i>a*</i> and <i>b*</i> values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (<i>p</i> < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (<i>p</i> < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR. |
| first_indexed | 2024-03-09T18:19:41Z |
| format | Article |
| id | doaj.art-74ebcb1c0abd4629a7c57694547c994b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:41Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-74ebcb1c0abd4629a7c57694547c994b2023-11-24T08:22:38ZengMDPI AGFoods2304-81582022-11-011122368410.3390/foods11223684The Effect of the Improvement Technology on the Quality of Midu Pork RollXue Xiao0Bowen Wang1Ping Zhao2Changrong Ge3Shijun Li4Zhichao Xiao5Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming 650201, ChinaSchool of Foreign Languages, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Agricultural University, Kunming 650201, ChinaCollege of Foreign Languages, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming 650201, ChinaMidu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, <i>L*</i>, <i>a*</i> and <i>b*</i> values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (<i>p</i> < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (<i>p</i> < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR.https://www.mdpi.com/2304-8158/11/22/3684Midu pork roll (MPR)quality analysisphysical and chemical indicatorsfree amino acidsvolatile compounds |
| spellingShingle | Xue Xiao Bowen Wang Ping Zhao Changrong Ge Shijun Li Zhichao Xiao The Effect of the Improvement Technology on the Quality of Midu Pork Roll Foods Midu pork roll (MPR) quality analysis physical and chemical indicators free amino acids volatile compounds |
| title | The Effect of the Improvement Technology on the Quality of Midu Pork Roll |
| title_full | The Effect of the Improvement Technology on the Quality of Midu Pork Roll |
| title_fullStr | The Effect of the Improvement Technology on the Quality of Midu Pork Roll |
| title_full_unstemmed | The Effect of the Improvement Technology on the Quality of Midu Pork Roll |
| title_short | The Effect of the Improvement Technology on the Quality of Midu Pork Roll |
| title_sort | effect of the improvement technology on the quality of midu pork roll |
| topic | Midu pork roll (MPR) quality analysis physical and chemical indicators free amino acids volatile compounds |
| url | https://www.mdpi.com/2304-8158/11/22/3684 |
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