Czech J. Food Sci., 2024, 42(6):447-455 | DOI: 10.17221/164/2024-CJFS

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trottersOriginal Paper

Dan Qin1, Bulei Sheng2, Shaohong Xu1, Qingyuan Ma1, Zifan Xu1, Min Liu1, Di Zhao3
1 Department of Chemistry, Bengbu Medical University, Bengbu, China
2 College of Tea and Food Science & Technology, Anhui Agriculture University, Anhui, China
3 State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate, ethyl acetate, methyl acetate, and butyl acetate) in pig trotters, resulting in a more pleasing flavour. Electronic nose signals and sensory evaluation experiments further confirmed these findings. Moreover, the deodorising and aroma-enhancing process also improved their overall eating quality.

Keywords: volatiles; off-flavour; bromelain; papain; electronic nose

Received: August 22, 2024; Revised: November 17, 2024; Accepted: November 27, 2024; Prepublished online: December 13, 2024; Published: December 18, 2024  Show citation

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Qin D, Sheng B, Xu S, Ma Q, Xu Z, Liu M, Zhao D. The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters. Czech J. Food Sci. 2024;42(6):447-455. doi: 10.17221/164/2024-CJFS.
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