The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters

Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu and Di Zhao
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Dan Qin: Department of Chemistry, Bengbu Medical University, Bengbu, China
Bulei Sheng: College of Tea and Food Science & Technology, Anhui Agriculture University, Anhui, China
Shaohong Xu: Department of Chemistry, Bengbu Medical University, Bengbu, China
Qingyuan Ma: Department of Chemistry, Bengbu Medical University, Bengbu, China
Zifan Xu: Department of Chemistry, Bengbu Medical University, Bengbu, China
Min Liu: Department of Chemistry, Bengbu Medical University, Bengbu, China
Di Zhao: State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

Czech Journal of Food Sciences, 2024, vol. 42, issue 6, 447-455

Abstract: Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate, ethyl acetate, methyl acetate, and butyl acetate) in pig trotters, resulting in a more pleasing flavour. Electronic nose signals and sensory evaluation experiments further confirmed these findings. Moreover, the deodorising and aroma-enhancing process also improved their overall eating quality.

Keywords: volatiles; off-flavour; bromelain; papain; electronic nose (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:164-2024-cjfs

DOI: 10.17221/164/2024-CJFS

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