AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science of Animal Products Article
PDF (7.3 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Effect of different cooking methods on the smart sensory and protein digestive properties of Mianning hams

Lin Chen§, Wenli Wang§, Jiamin Zhang, Wei Wang, Lili Ji( )
Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610100, China

§These authors contributed equally to this work.

Show Author Information

Graphical Abstract

Abstract

The objective of this experiment was to investigate the effects of four different cooking methods, namely, steaming, boiling, microwaving and stir-frying, on the smart sensory and protein digestive properties of Mianning ham. The results of the electronic tongue and electronic nose showed that the flavor of steamed and boiled Mianning ham was better than those of microwaved and stir-fried hams. The analysis of amino acids revealed that glutamic acid was the main flavor presenting amino acid. The highest total amino acid content was found in the microwaved Mianning ham (17.80%) and the lowest in the steamed one (9.74%). In vitro digestion showed that the digestibility of the untreated ham was significantly lower than that of the treated ham. The particle size of the digested samples was significantly lower than that of the hams that had not been digested in vitro. The cooked ham without in vitro digestion had the largest particle size (4 591.33 nm) and the microwaved ham with in vitro digestion had the smallest particle size (146.10 nm). The results of sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the protein of the digested Mianning ham degraded more thoroughly than that of undigested hams.

Keywords

Mianning hamin vitro digestioncooking styleprotein digestive propertyintelligent sense

References

[1]

J. Li, Comparison of Italian and Spanish ham production technology with Jinhua ham and its inspiration, Chin. Seasonings 34(2) (2009) 36–39.
Google Scholar
[2]
W. Yang, Research on the quality of “sunshine pork” and the changing law of substance under different processing methods, Doctoral dissertation, Bohai University, Jinzhou, China, 2020. https://doi.org/10.27190/d.cnki.gjzsc.2020.000215.
[3]

W. Su, H. Y. Wang, Y. C. Mu, et al., Effects of different cooking methods on physicochemical, sensory and flavour qualities of dry-cured hams, Meat Res. 34(6) (2020) 72–79.
Google Scholar
[4]

J. Ilic, I. Tomasevic, I. Djekic, Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham, Meat Sci. 188 (2022) 108805. https://doi.org/10.1016/j.meatsci.2022.108805.
Crossref Google Scholar
[5]

J. Ding, Y. Chen, Y. H. Zheng, et al., Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods, J. Food Compos. Anal. 136 (2024) 106775. https://doi.org/10.1016/j.jfca.2024.106775.
Crossref Google Scholar
[6]

L. H. Wang, K. Qiao, W. Duan, et al., Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed, Food Sci. Nutr. 8(2) (2020) 955–964. https://doi.org/10.1002/fsn3.1376.
Crossref Google Scholar
[7]

S. Al-Dalali, C. Li, B. C. Xu, Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: potential mechanisms of their formation, Food Chem. 385 (2022) 132629. https://doi.org/10.1016/j.foodchem.2022.132629.
Crossref Google Scholar
[8]

C. Ruiz-Capillas, A. M. Herrero, T. Pintado, et al., Sensory analysis and consumer research in new meat products development, Foods 10(2) (2021) 429. https://doi.org/10.3390/foods10020429.
Crossref Google Scholar
[9]

V. Larrea, I. Hernando, A. Quiles, et al., Changes in proteins during Teruel dry-cured ham processing, Meat Sci. 74(3) (2006) 586–593. https://doi.org/10.1016/j.meatsci.2006.05.009.
Crossref Google Scholar
[10]

A. di Luccia, G. Picariello, A. Trani, et al., Occurrence of β-casein fragments in cold-stored and curdled river buffalo ( Bubalus bubalis L.) milk, J. Dairy Sci. 92(4) (2009) 1319–1329. https://doi.org/10.3168/jds.2008-1220.
Crossref Google Scholar
[11]

J. X. Cao, Y. L. Zhang, M. Y. Han, et al., Changes in the structure of myofibrillar proteins during bacon processing, Chin. Agric. Sci. 46(18) (2013) 3871–3877.
Google Scholar
[12]
T. Tong, Y. Hao, G. Y. Wang, et al., Progress in the study of nutritional composition of dry cured hams, Agric. Prod. Process. (9) (2013) 47–49.
[13]
X. Y. Cao, F. Zhao, Z. Y. Lin, et al., In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways, Food Res. Int. 183 (2024) 114204. https://doi.org/10.1016/j.foodres.2024.114204.
Crossref
[14]
L. Li, Y. Liu, G. H. Zou, et al., In vitro protein digestibility of pork products is affected by the method of processing, Food Res. Int. 92 (2017) 88–94. https://doi.org/10.1016/j.foodres.2016.12.024.
Crossref
[15]
Y. T. Yin, L. Zhou, J. Pereira, et al., Insights into digestibility and peptide profiling of beef muscle proteins with different cooking methods, J. Agric. Food Chem. 68(48) (2020) 14243–14251. https://doi.org/10.1021/acs.jafc.0c04054.
Crossref
[16]

Y. Wang, X. J. Tian, X. Z. Liu, et al., Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion, Food Chem. 422 (2023) 136188. https://doi.org/10.1016/j.foodchem.2023.136188.
Crossref Google Scholar
[17]

T. Semedo, P. Wilson, S. Y. Dong, et al., Influence of cooking methods on protein modification and in vitro digestibility of hairtail ( Thichiurus lepturus) fillets, LWT-Food Sci. Technol. 96 (2018) 476–481. https://doi.org/10.1016/j.lwt.2018.06.006.
Crossref Google Scholar
[18]
S. T. Gao, Evaluation of the flavour grades of three major dry-cured hams in China based on multi-fingerprinting technology, Master dissertation, Ocean University, Shanghai, 2016.
[19]

Z. Q. Meng, C. M. Zhao, C. Z. Zhu, et al., Establishment of pastrami quality evaluation method based on electronic nose and fuzzy mathematics, Food Ferment. Ind. 46(18) (2020) 219–225. https://doi.org/10.13995/j.cnki.11-1802/ts.024110.
Crossref Google Scholar
[20]

X. W. Wang, T. T. Feng, X. J. Wang, et al., Microwave heating and conduction heating pork belly: non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure, Meat Sci. 192 (2022) 108899. https://doi.org/10.1016/j.meatsci.2022.108899.
Crossref Google Scholar
[21]
X. Zhang, Influence of endogenous enzymes on flavour formation during the processing of Sichuan-style sausage in soy sauce, Master dissertation, Chengdu University, Chengdu, 2021. https://doi.org/10.27917/d.cnki.gcxdy.2021.000035.
[22]

S. Y. Wen, G. H. Zhou, L. Li, et al., Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective, Journal of Agric. Food Chem. 63(1) (2015) 250–261. https://doi.org/10.1021/jf505323g.
Crossref Google Scholar
[23]

R. F. Wang, S. S. Jiang, Y. J. Li, et al., Effects of high pressure modification on conformation and digestibility properties of oyster protein, Molecules 24(18) (2019) 3273. https://doi.org/10.3390/molecules24183273.
Crossref Google Scholar
[24]

L. Li, Y. Liu, G. H. Zhou, et al., Proteome profiles of digested products of commercial meat sources, Front. Nutr. 4 (2017) 8. https://doi.org/10.3389/fnut.2017.00008.
Crossref Google Scholar
[25]

Y. L. Dang, Z. J. Zhang, X. W. YAN, et al., Flavour changes of Jinhua ham before and after cooking, China Food J. 12(12) (2012) 180–184. https://doi.org/10.16429/j.1009-7848.2012.12.028.
Crossref Google Scholar
[26]

C. Y. Zhou, Y. Wang, J. X. Cao, et al., The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing, Poult. Sci. 95(9) (2016) 2160–2166. https://doi.org/10.3382/ps/pew128.
Crossref Google Scholar
[27]
L. J. Bu, H. D. Xie, X. C. Zhang, et al., A study on the effect of free amino acids on the flavour of pork from 10-month-old Rongchang pigs, Agro-food Process. (21) (2016) 29–31. https://doi.org/10.16693/j.cnki.1671-9646(X).2016.11.009.
[28]

S. Kubota, K. Itoh, N. Niizeki, Organic taste-active components in the hot-water extract of yellowtail muscle, Food Sci. Technol. Res. 8(1) (2002) 45–49. https://doi.org/10.3136/fstr.8.45.
Crossref Google Scholar
[29]

S. Q. Zhong, D. Y. Liu, X. D. Wang, et al., Research progress of umami substances in food, Food Ind. Sci. Technol. 41(21) (2020) 333–339. https://doi.org/10.13386/j.issn1002-0306.2020020157.
Crossref Google Scholar
[30]

Y. Mine, Recent advances in egg protein functionality in the food system, World’s Poult. Sci. J. 58(1) (2002) 31–39. https://doi.org/10.1079/WPS20020005.
Crossref Google Scholar
[31]
S. C. Ricke, T. M. Dawoud, S. A. Kim, et al., Salmonella cold stress response: mechanisms and occurrence in foods, Adv. Appl. Microbiol. 104 (2018) 1–38. https://doi.org/10.1016/bs.aambs.2018.03.001.
Crossref
[32]
M. Bax, L. Aubry, C. Ferreira, Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms, J. Agric. Food Chem. (2012) 2569–2576. https://doi.org/10.1021/jf205280y.
Crossref
[33]

C. M. Lopez, E. Bru, G. M. Vignolo, et al., Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages, Meat Sci. 104 (2015) 20–29. https://doi.org/10.1016/j.meatsci.2015.01.013.
Crossref Google Scholar
[34]
J. Y. Wei, Study of the effect of thermal processing methods on protein oxidation and in vitro simulated digestibility of lamb products, Master dissertation, Southwest University for Nationalities, Chengdu, 2019. https://doi.org/10.27417/d.cnki.gxnmc.2019.000134.
[35]
Y. J. Wang. Effects of different cooking methods on the quality and protein digestion characteristics of Pingliang red beef, Gansu Agricultural University, Lanzhou, 2023. https://doi.org/10.27025/d.cnki.ggsnu.2023.000388.
[36]

C. Y. Zhou, D. D. Pan, Y. Y. Sun, et al., The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham, J. Sci. Food Agric. 98(9) (2018) 3563–3570. https://doi.org/10.1002/jsfa.8872.
Crossref Google Scholar
[37]

A. Promeyrat, P. Gatellier, B. Lebret, et al., Evaluation of protein aggregation in cooked meat, Food Chem. 121(2) (2009) 413–417. https://doi.org/10.1016/j.foodchem.2009.12.057.
Crossref Google Scholar
[38]

R. Li, Q. Cui, G. R. Wang, Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates, Food Hydrocolloid. 95 (2019) 349–357. https://doi.org/10.1016/j.foodhyd.2019.04.030.
Crossref Google Scholar
Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240109
DOI: 10.26599/FSAP.2025.9240109
Cite this article:
Chen L, Wang W, Zhang J, et al. Effect of different cooking methods on the smart sensory and protein digestive properties of Mianning hams. Food Science of Animal Products, 2025, 3(2): 9240109. https://doi.org/10.26599/FSAP.2025.9240109

152

Views

17

Downloads

0

Crossref

Altmetrics
Received: 12 November 2024
Revised: 02 December 2024
Accepted: 06 December 2024
Published: 09 April 2025
© Beijing Academy of Food Sciences 2025.

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/).
Return