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| Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography |
| LI Qi, LI Xiaomin, JIANG Deming, TAN Xinyue, WANG Qing, ZHANG Xiaolin |
| 1.Beijing Engineering Laboratory of Geriatric Nutrition and Food, Beijing Key Laboratory of Nutrition and Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China; 2.Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control, Beijing 102209, China |
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Abstract Pork tenderloins and bellies from black (HZ1 and HZ2) and white (BZ1 and BZ2) pigs from two different producers were cooked in boiling water, and the differences in the contents of 5’-inosine acid, 5’-adenosine acid, 5’-guanosine acid, inosine and hypoxanthine in the cooked meat and broth samples were analyzed in this study. The results showed that 5’-inosine acid was significantly more abundant than other nucleotides in pork meat, and the contents of flavor-active nucleotides were much lower in pork belly than in tenderloin. The content of 5’-inosine acid was significantly higher in the cooked meat and broth of white pigs than black pigs (P < 0.05), while the contents of inosine and hypoxanthine were lower than those in black pigs. The content of 5’-adenosine acid in cooked tenderloin BZ1 and the broth of belly BZ2 were the highest in the same type of samples. The content of 5’-guanosine acid was the highest in cooked tenderloin BZ2, and lowest in cooked belly HZ1. In conclusion, the meat of white pigs is advantageous over the meat of black pigs in presenting umami flavor, regardless of the cut. BZ1 shows the best umami flavor, while HZ1 is the worst.
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2022, Vol. 36 
