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Research Article | Open Access

Nutritional, physical, and flavour properties of cooked marinated meat products

Haitang Wang1,2, Shouwei Wang1,2, Yan Zhao1,2, Rui Li1,2, Qiang Li3, Xitao Jing4, Xiance Liu4, Hai Liu4, Junna Yang1,2, Hao Zou1,2, Jiapeng Li1,2( )
China Meat Research Centre, Beijing 100068, China
Beijing Academy of Food Sciences, Beijing 100068, China
Beijing Forestry University, Beijing 100091, China
Beijing Heiliu Livestock Science and Technology Co., Beijing 102299, China
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Abstract

Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g) were higher than that of white pigs (131.3 g/100 g). The tenderness of cooked marinated meat products of black pigs was higher than white pigs. Total content and number of flavour components of cooked marinated meat products from black pigs were higher than those of white pigs. The flavour contents were 11 163.33 and 3 478.79 μg/g of cooked marinated meat products in black and white pigs, respectively. 2-Pentyl-furan, nonanal, octanal, hexanal, eucalyptol, hexanoic acid, 1-octen-3-ol, 2-octen-1-ol were the most prevalent odor-active compounds of cooked marinated meat products. The cooked marinated meat products from black pigs were associated with aldehydes, ketones, alcohol, esters, acid, pyrrole, and hydroxylamine. The cooked marinated meat products from white pigs were mainly associated with alcohol, ester, acid, phenol, furfural and alkane. Theoretical basis and guidance from these findings support the use of modern meat science and technology for enhancing the quality of traditional Chinese meat products in large-scale production. This would facilitate the global trade of these products. Meanwhile, this study, for the first time, provided some profound insights into the industrial production and flavour control of traditional cooked marinated meat products.

Keywords

quality characteristicscooked marinated meat productsblack pigswhite pigsflavour components

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Food Science of Animal Products
Volume 1 Issue 4,
December 2023
Article number: 9240048
DOI: 10.26599/FSAP.2023.9240048
Cite this article:
Wang H, Wang S, Zhao Y, et al. Nutritional, physical, and flavour properties of cooked marinated meat products. Food Science of Animal Products, 2023, 1(4): 9240048. https://doi.org/10.26599/FSAP.2023.9240048

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Received: 03 January 2024
Revised: 16 January 2024
Accepted: 19 February 2024
Published: 19 March 2024
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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