Abstract:
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.
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