Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each process...Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each processing stage to the umami taste in duck breast meat.Therefore,effects of those meat-processing methods on umami taste related chemical compounds were determined in this study.Dry-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P<0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually declined.Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine monophosphate.Therefore,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the muscle.Meanwhile,in the stewing stage,the umami taste profile of duck breast meat was gradually established.We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.展开更多
文摘Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each processing stage to the umami taste in duck breast meat.Therefore,effects of those meat-processing methods on umami taste related chemical compounds were determined in this study.Dry-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P<0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually declined.Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine monophosphate.Therefore,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the muscle.Meanwhile,in the stewing stage,the umami taste profile of duck breast meat was gradually established.We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.
