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QI Hong- chao, ZHANG Li- yan, ZHAO Qin. Study on flavor compound of pork salted by substituted salts[J]. Science and Technology of Food Industry, 2016, (03): 291-294. doi: 10.13386/j.issn1002-0306.2016.03.052
Citation: QI Hong- chao, ZHANG Li- yan, ZHAO Qin. Study on flavor compound of pork salted by substituted salts[J]. Science and Technology of Food Industry, 2016, (03): 291-294. doi: 10.13386/j.issn1002-0306.2016.03.052

Study on flavor compound of pork salted by substituted salts

doi: 10.13386/j.issn1002-0306.2016.03.052
  • Received Date: 2015-06-29
  • The effects of flavor compound including L- malic acid,monosodium glutamate and I + G on sensory evaluation of pork tenderloin salted with complex substituted salts were studied in this paper.The optimum formula were obtained by RSM test. The results showed that: A certain amount of L- malic acid( ≤0.2%),monosodium glutamate( ≤0.3%) and I + G( ≤0.3%) could enhance the sensory quality of pork significantly( p < 0.05). Through RSM( Response Surface Method) tests,an optimum formula of the aforementioned three flavor compound was listed as follow: monosodium glutamate of 0.28%,I + G of 0.32 mg / g,L- malic acid of 0.15%,and the sensory evaluation scores could be up to 7.36,which exhibited outstanding masking effects of the bitter taste of potassium chloride in the complex substituted salts.
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