Effect of Yam Polysaccharide on the Flavor of Sugar-Reduced Dried Minced Pork Slice
Abstract
The effects of yam polysaccharide addition (0.0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) on the flavor of sugarreduced dried minced pork slice (SDMS) were investigated, and the flavor compounds, lipid and protein oxidation, Maillard reaction and sensory quality of SDMS were also analyzed. The results showed that the addition of 0.5% yam polysaccharides could significantly increase the proportions of heterocyclic compounds and ketones in the total volatile compounds by promoting the production of free amino acids, Maillard reaction and Strecker degradation in SDMS, and inhibit the formation of trimethylamine, contributing to fishy odor, thus significantly improving the flavor of SDMS (P < 0.05). However, excessive addition of yam polysaccharides (1.5%–2.5%) could reduce the formation of volatile flavor compounds in SDMS, resulting in a decrease in aroma compound contents and sensory scores. Therefore, appropriate addition of yam polysaccharides can effectively enhance the flavor of SDMS.
Keywords
References
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