| 刊名 |
Agricultural Biotechnology |
| 作者 |
Lili JI1, Yunjia DENG1, Yi LUO1, Song YANG1, Wei WANG1, Jiamin ZHANG1*, Wei HU2, Kun LIAO3, Yantao LI4, Chao HE4 |
| 作者单位 |
1.Meat Processing Key Lab of Sichuan Province, Chengdu University, Chengdu 610106, China; 2. Tieqilishi Industrial Co., Ltd., Mianyang 621000, China; 3. Bashan Livestock Husbandry Technology Co., Ltd., Bazhong 636600, China; 4. Shangfang Biotechnology Co., Ltd., Jiaxing 314000, China |
| DOI |
DOI:10.19759/j.cnki.2164-4993.2025.06.012 |
| 年份 |
2025 |
| 刊期 |
6 |
| 页码 |
56-64 |
| 关键词 |
Curdlan; Cured pork hind leg meat; Quality; Flavor; Amino acids |
| 摘要 |
Pork hind legs have low fat and high protein contents, making cured pork prone to a dry and tough texture. To address this issue, 0.8% (w/w) natural polysaccharide curdlan was added to cured pork. Physicochemical indicators, free amino acids, and flavor were tested on days 0, 10, 20, and 30 of curing. The results indicated that curdlan increased product yield by 4.08%, slowed moisture loss during processing, and reduced pH from 6.02 to 5.21. It also decreased the hardness, chewiness, and stickiness in cured pork hind legs, yielding a softer texture. In addition, it slowed the rate of color deterioration and inhibited fat oxidation. Analysis of volatile flavor compounds revealed that curdlan increased the variety of flavor compounds in cured pork hind legs by more than twenty types. The odor activity values of key aroma components (such as linalool and nonanal) also increased to varying degrees, enriching the flavor profile of the cured meat. Thus, curdlan effectively improves the texture, color, and flavor of cured pork hind legs, providing process parameters for industrial production of low-fat cured meat.
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