Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Jun;39(3):379-387.
doi: 10.5851/kosfa.2019.e29. Epub 2019 Jun 30.

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang  1 , Nahar Sabikun  2 , Ishamri Ismail  2 , Seon-Tea Joo  1   2
Affiliations

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang et al. Food Sci Anim Resour. 2019 Jun.

Abstract

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

Keywords: dry-aging; electronic tongue analysis; pork taste; wet-aging.

PubMed Disclaimer

Conflict of interest statement

Conflict of Interest The authors declare no potential conflict of interest.

Figures

Fig. 1.
Fig. 1.. Changes in IMP, inosine and hypoxanthine contents of wet- and dry-aged pork cuts during 21 days of aging.
A,B Different letters indicate significant differences (p<0.05) between wet- and dry-aged pork cuts. IMP, inosine monophosphate.
Fig. 2.
Fig. 2.. Changes in concentration of total free amino acids and glutamic acid in wet- and dry-aged pork cuts during 21 days of aging.
A,B Different letters indicate significant differences (p<0.05) between wet- and dry-aged pork cuts.
Fig. 3.
Fig. 3.. Relative changes in umami and sourness of wet- and day-aged pork cuts from baseline in first day of aging.
A,B Different letters indicate significant differences (p<0.05) between wet- and dry-aged pork cuts.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Aristoy MC, Toldra F. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. J Agric Food Chem. 1991;39:1792–1795. doi: 10.1021/jf00010a020. - DOI
    1. Campbell RE, Hunt MC, Levis P, Chambers E. Dry‐aging effects on palatability of beef longissimus muscle. J Food Sci. 2001;66:196–199. doi: 10.1111/j.1365-2621.2001.tb11315.x. - DOI
    1. Chiang PD, Yen CT, Mau JL. Non-volatile taste components of various broth cubes. Food Chem. 2007;101:932–937. doi: 10.1016/j.foodchem.2006.02.041. - DOI
    1. Dannert RD, Pearson AM. Concentration of inosine 5'-monophosphate in meat. J Food Sci. 1967;32:49–52. doi: 10.1111/j.1365-2621.1967.tb01955.x. - DOI
    1. Davidek J, Velisek J, Pokorny J. Chemical changes during food processing. Elsevier; Amsterdam, the Netherlands: 1990.