EconPapers    
Economics at your fingertips  
 

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
Additional contact information
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
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/164/2024-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/164/2024-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

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

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().

 
Page updated 2025-05-31
Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:164-2024-cjfs