Effect of tuna meat lysis on the flavor and taste of parmesan pork

The effects of Parmesan pork flavor and taste were studied by feeding tuna meat as an additive. The taste of Bamaxiang pork was determined by Electronic Nose and Gas chromatography-mass Spectrometry(GC-MS). The taste was determined by Electronic Tongue and High Performance Liquid Chromatography(HPLC). The results showed that could distinguish the difference of volatiles;The total relative content of Aldehydes in the experimental group was 65.63% by the GC-MS,with 20.45% higher than that of control group,so that the pork had a clear fragrance,fruity and fat incense;Compared with the control group,the mass fraction of amino acids and sweet amino acids were 38.39% and 27.04% by using the Electronic tongue and HPLC,respectively,were higher 5.76% and 1.8%,and taste threshold higher 2.09 and 0.45,the bitterness amino acid was less 3.05%,Taste threshold gap is not obvious. In a conclusion,tuna meat lysis feeded Bama pig had a good effect on meat flavor and taste,and it could significantly increase the meat flavor and sweetness.