Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine
2022
Li, Xinzhi | Liu, Shao‐Quan
BACKGROUND: The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS: Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic ‘savoury, roasted‐meat and fruity sweet’ aroma as a result of the formation of thermally induced sulfur‐containing volatiles such as 2‐furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION: The heat‐treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.
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