Release Pattern of Salt from Traditional Dry-Cured Meat during Oral Processing
TIAN Xing, CHEN Min, ZHOU Mingxi, LI Zongjun
1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 401208, China; 3.College of Science and Engineering, Jinan University, Guangzhou 510632, China; 4.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
Abstract：A group of 50 food program students at Hunan Agricultural University were recruited and screened in order to create a 10-member sensory panel. The panel was asked to chew dry-cured meat samples in free chewing. At different chewing stages, bolus samples were collected to measure their moisture content, pH value and sodium chloride content, and saliva samples were also collected to determine their pH value and conductivity. Besides, an electronic tongue was used to dynamically trace the taste characteristics of dry-cured meat during chewing. Our aim was to investigate the pattern of change in salty taste during the oral processing of traditional dry-cured meat. The experimental results obtained showed that the moisture content of the bolus increased significantly during the chewing process, the sodium chloride content continued to decrease, but there was no significant change in the pH value. The amount of saliva secreted from the beginning to end of chewing increased significantly, and the conductivity of saliva continued to increase. According to the results of electronic tongue analysis, salt release rose initially and then decreased, reaching the highest value in the 30% chewing stage.
2019, Vol. 33 
