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

Yongzhao Bi; Songlei Wang; Ruiming Luo; Yongrui Wang; Fang Chen; Ye Sun

doi:10.26599/FSAP.2023.9240020

Food Science of Animal Products 2023, 1(2): 9240020 https://doi.org/10.26599/FSAP.2023.9240020

Research Article |

Open Access | Issue | Published: 21 July 2023

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

Show Author's Information Hide Author's Information Yongzhao Bi^¹, Songlei Wang^², Ruiming Luo^², Yongrui Wang^²(

), Fang Chen^³, Ye Sun^⁴

1College of Food and Wine, Ningxia University, Yinchuan 750021, China

2College of Agriculture, Ningxia University, Yinchuan 750021, China

3School of Primary Education, Chongqing Normal University, Chongqing 400700, China

4Quality Control Office, General Hospital of Ningxia Medical University, Yinchuan 750004, China

Keywords:

correlation analysis, volatile flavor compounds, pig skin jelly, water distribution, NaCl addition

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

Show Author's information Hide Author's Information Yongzhao Bi^¹, Songlei Wang^², Ruiming Luo^², Yongrui Wang^²(

), Fang Chen^³, Ye Sun^⁴

1College of Food and Wine, Ningxia University, Yinchuan 750021, China

2College of Agriculture, Ningxia University, Yinchuan 750021, China

3School of Primary Education, Chongqing Normal University, Chongqing 400700, China

4Quality Control Office, General Hospital of Ningxia Medical University, Yinchuan 750004, China

Abstract

Keywords: correlation analysis, volatile flavor compounds, pig skin jelly, water distribution, NaCl addition

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Acknowledgements

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Publication history

Received: 05 June 2023

Revised: 16 June 2023

Accepted: 30 June 2023

Published: 21 July 2023

Issue date: June 2023

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Acknowledgements

The funding for this work came from the Natural Science Foundation of China (31660484) and the Key Research and Development Plan of Ningxia Hui Autonomous Region (2019BEH03002).

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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/).