Influence of Industrial Production and Reheating Methods on the Quality of Sichuan-Style Marinated Pork Intestines

This study assessed the impact of industrial production and reheating methods on the quality of Sichuan-style marinated pork intestines by sensory evaluation, analysis of characteristic volatile compounds, principal component analysis (PCA) of taste, tenderness evaluation and nutritional composition analysis. The sensory evaluation results indicated that industrially produced marinated pork intestines exhibited superior sensory quality. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 20 and 1 characteristic volatile compounds in laboratory produced and industrially produced marinated pork intestines, respectively. Principal component analysis using an electronic tongue could not distinguish between the two marinated pork intestines, suggesting that industrial production did not have a significant impact on the taste of marinated pork intestines. Shear force measurements demonstrated that laboratory produced marinated pork intestines were tender, while the industrially produced version was softer and chewier. Compositional analysis indicated that the laboratory produced marinated pork intestines had a higher water content (64.29%), while the industrially produced version contained more protein (13.27%), fat (27.17%), and ash (2.81%). Reheating methods had a significant impact on the flavor, tenderness and sensory quality of marinated pork intestines. The characteristic volatile compounds of marinated pork intestines treated by the three reheating methods were quite different, and PCA based on the electronic tongue signals could clearly distinguish them from each other. Oven reheating and steaming reheating had a greater impact on the tenderness and appearance of marinated pork intestines. Microwave reheating had the least impact on the quality of the braised pork intestines while showing the highest degree of restoration.