IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v42y2024i6id164-2024-cjfs.html
   My bibliography  Save this article

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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Dan Qin & Bulei Sheng & Shaohong Xu & Qingyuan Ma & Zifan Xu & Min Liu & Di Zhao, 2024. "The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(6), pages 447-455.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:164-2024-cjfs
    DOI: 10.17221/164/2024-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/164/2024-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/164/2024-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/164/2024-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:164-2024-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.