Open AccessEffects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly
Author(s) -
Shen Qing,
Wang Mengting,
Tian Jinhu,
Hu Lyulin,
Ren Sijie,
Chen Jianchu,
Ye Xingqian,
Liu Donghong
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.612
Subject(s) - shelf life , food science , quality (philosophy) , sensory system , biology , philosophy , epistemology , neuroscience
Steamed pork with pickled and dried mustard ( PDM ) is a famous Chinese dish. Here, we examined the effects of PDM on nutritional quality, sensory quality, and shelf life of steamed pork belly. Proximate composition, lipid oxidation, fatty acid profiles, protein hydrolysis and oxidation, sensory evaluation, and induction period ( IP ) of steamed pork belly were determined after addition of different levels (0–100%, W PDM / W pork belly ) of PDM . The results demonstrated that PDM could significantly ( p < .05) enhance the loss of moisture and fat, increase the ratio of unsaturated to saturated fatty acids, and decrease lipid and protein oxidation in steamed pork belly. Additionally, IP values and steamed pork belly preservation times increased as the amount of added PDM increased. Best sensory quality was achieved when moderate levels of PDM (40%) were added to steamed pork belly. These findings provide insights into the beneficial effects of PDM on steamed pork belly.