Processing And Characteristic Parameters’ Expression Of Huangzhou Dongpo Pork

Huangzhou Dongpo pork was a beloved traditional dish of HuBei province for its unique sensory property. the dish needed to boil forward, cut into cubes, and stew for almost two hours, which might not be adapt to a speeding-up life for modern people. if we could make it into a ready-to-eat product, more people could enjoy this delicious food conveniently, also it offered a new way to deep processing of pork. Seasoning sauce formula、production processing technics、texture characteristics、principal nutrition and volatile flavor compound of Dongpo pork was studied here, in a way to provide reference to factory producting and quality control for traditional food. The main conclusions were as follows:1. The effect of seasoning formula and processing technics on the senory characteristics of HuBei traditional Dongpo pork were investigated with sensory evaluation. The result showed as follows:among all the factor, soy sauce (P<0.05) affect sensory characterics (sensory characterics= 35%taste+25%odour+20%mouthfeel+ 20%colour) of Dongpo pork significantly; stewing time and water affect taste significantly (P<0.01); stewing time affect colour significantly (P<0.01). the optimized formula and technic is:streaky pork 1000g、soy sauce 6.5%、yellow wine 5.5%、crystal candy 4.5%、salt 0.5%、green onion 12.5%、ginger 8.3%、monosodium glutamate (MSG) 0.3%、pepper powder 0.4%; 90 minutes stewing、water 50%、15 minutes boiling forward.2. Texture characteristics of Huangzhou Dongpo pork were analysed using a TA-XT2 texture analyzer with HDP/VB probe under mode TPA (texture profile analysis).Single factor experiment showed that stewing time、yellow wine、sugar and salt had negative relationship on many texture characteristics. Orthogonal experiment showed Soy sauce and rice wine had the least influence on texture characteristics of fat, while stewing time had the most. Salt and water had the least influence on texture characteristics of pork skin as soy sauce had the most. Meanwhile, soy sauce had dramatically influence on skin springiness (P<0.05); Stewing time and salt showed more influence on texture of lean meat than other factor.3.Content of water、dust, total sugar went up in Huangzhou Dongpo pork obviously, while protein went down slightly and total fat shrunk a lot during the whole stewing. Fatty acid of Dongpo pork and precipitated oil during stewing were analysed by gas chromatography, and the results showed that the major were C16 and C18. The result showed relative content of C18:0, C18:1,11c and MUFA from the pork rose significantly (P<0.05) during stewing; in the meantime, precipitated oil had no remarkable changes. 4. Through SDE-GC-MS,65 volatile compounds were determined in sample extracted with diethyl, and 78 species were determined in sample extracted with dichloromethane. the top four substances of two sampes all contained 6 carbon cycle structure (including benzol、Cyclohexene and Cyclohexadiene). The diethyl sample extracted higher percent of these four substances compared with dichloromethane sample, moreover, many substances in diethyl sample contained azulene (9) and naphthalene (5) structure, which was rarely to see in dichloromethane sample (only 1 substance contained naphthalene structure was determined).Volatile compounds of seasoning sauce was determined with SPME-GC-MS,47 volatile compounds were determined in fresh sauce, and 55 species were determined in lyophilizative one.18 species showed in both samples. Compared with fresh sauce, the volatile compounds detected in lyophilizative sauce turned to have higher boiling point for that many low boiling point substances were lost during lyophilization. Similar to Dongpo pork, volatile compounds in lyophilizative sauce contained 6 carbon cycle structure, in that lyophilization was considered to be a way to make convenient seasoning package for Huangzhou Dongpo pork.Volatile compounds of Dongpo pork were analysed through GC-O,4 out of 21 detected substances were determined to be critical volatile compounds of boiled pork, including:Nonanal、Octadecanal、(E,E)-2,4-Decadiena and 2-pentyl-Furan; Borneol、(E,E)-3,7,11-trimethyl-2,6,10-Dodecatrien-1-ol、Copaene、p-menth-l-en-8-ol and alpha-cedrene had been detected in seasoning sauce. And many other alkenes、alcohols、ketones were possiblely from plant material. The specific smell of Huangzhou Dongpo pork was formed by volatile compounds from pork and seasoning sauce.