Effect of high pressure combined with thermal treatment on the taste of pork

To investigate the effect of high-pressure combined with thermal treatment on the taste compounds of pork, the longsissimus muscles were treated under a pressure range of 200⁶00 MPa and a temperature range of 20 ⁶0 ℃ for 10 min.Then the composition of amino acids, nucleotides and fatty acids, and the content of reducing sugar and thiamine in samples were analyzed, and the whole taste of samples was compared by electronic tongue. The results showed that high-pressure combined with thermal treatment had a significant effect on the content and composition of free amino acids. The content of nucleotide and its degradation products increased significantly after treatment, especially for hypoxanthine nucleotide ( IMP) , while that of reducing sugar and thiamine decreased significantly ( p < 0.05) . High-pressure combined with thermal treatment had not a significant effect ( p > 0.05) on the fatty acid composition of total lipids. Analysis of partial least squares regression ( APLSR) showed that the effect of pressure and temperature on the taste of samples was comparative.The results of electronic tongue showed that the more severe the treatment conditions were, the more of samples' whole taste changed, when treated with200 or 400 MPa, temperature had a marked effect on the taste of samples, while when treated on 600 MPa, the role of temperature was very limited.In practice, the treatment at 600 MPa or 60 ℃ should be avoided in order to better preserve the taste of fresh meat.