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Research Article | Open Access

Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly

Yongzhao Bi1Songlei Wang2Ruiming Luo2Yongrui Wang2( )Fang Chen3Ye Sun4
College of Food and Wine, Ningxia University, Yinchuan 750021, China
College of Agriculture, Ningxia University, Yinchuan 750021, China
School of Primary Education, Chongqing Normal University, Chongqing 400700, China
Quality Control Office, General Hospital of Ningxia Medical University, Yinchuan 750004, China
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Abstract

The dynamic changes of key volatile compounds and water distribution in the pig skin jelly with different NaCl addition (0.0%, 0.5%, 1.0%, 2.0%, and 4.0%) were identified and analyzed. A total of 28 volatile compounds were identified in all samples of pig skin jelly. Compared with the sample without NaCl addition, aldehydes, alcohols and ketones were significantly increased in the pig skin jelly with NaCl addition. In addition, 12 key volatile flavor compounds, including hexanal, nonanal, octanal, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, (E)-2-heptenal, (E)-2-octenal, 1-hexanol, 2-ethyl-1-hexanol, 1-octen-3-ol and 2,3-octanedione were further identified. With the increase of NaCl concentration, the free water located in the intercellular space was transformed into immobilized water entrapped in the myofibrillar network, increasing the water-holding capacity of pig skin jelly. Correlation analysis showed that T21 had strong negative correlations with (E)-2-nonenal and 1-hexanol, T22 had strong negative correlation with (E,E)-2,4-decadienal, and positive with (E,Z)-2,6-nonadienal and (E)-2-heptenol, and T23 had strong negative correlations with (E,Z)-2,6-nonadienal and (E)-2-heptenol. In conclusion, this study provides a reference for the utilization of pig by-product and salt reduction of Chinese meat products.

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Food Science of Animal Products
Article number: 9240020
Cite this article:
Bi Y, Wang S, Luo R, et al. Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly. Food Science of Animal Products, 2023, 1(2): 9240020. https://doi.org/10.26599/FSAP.2023.9240020

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Received: 05 June 2023
Revised: 16 June 2023
Accepted: 30 June 2023
Published: 21 July 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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