Changes in Free Fatty Acid, Free Amino Acid, and Nucleotide Content during Preparation of Stewed Pork
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Abstract:
The changes in free fatty acids, free amino acids, and nucleotides during the process of stewed pork were investigated by gas chromatography mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC). The results showed that during processing, the effective peak area of the total free fatty acids showed a downward tendency; the saturated fatty acids also exhibited a decreasing tendency. The unsaturated fatty acid content was increased at first and subsequently decreased, and the content increased to the maximum value when the raw meat was cooked at a high temperature for one hour. The content of total free amino acids underwent significant changes during processing. The content of total free amino acids was 244.39 mg/100 g in the raw meat, and the content in samples from other processing stages were significantly higher (p < 0.05) than those in raw meat. The content increased to the maximum value (349.32 mg/100 g) at the end of the secondary cooking stage. The glutamic acid content was 119.02 mg/100 g in the finished product, accounting for 34.12% of the total free amino acids. The results from measuring flavor nucleotides showed that the content of 5'-IMP and 5'-GMP showed a downward trend during processing. Due to the thermal degradation of nucleotides, the content of inosine, the degradation product, showed an upward tendency, and the content of inosine in the finished product was significantly higher (p < 0.05) than that in raw meat. The results from the present study provide a theoretical reference to optimize the processing techniques of preparing stewed pork and improve product quality.
