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Effect of 4 °C and Ice Temperature on Umami-Enhancing Nucleotides of Conditioned Pork

Yin Zhang,Yingjie Zhang, Hui Li,Ting Bai,Qin Qian,Haichuan Peng,Yunlong Mu,Linguo Wang,Baohua Liu, Jie Chen,Zhongli Pan,Dayu Liu,Liming Zhao

FOOD CHEMISTRY（2023）

Cited 2|Views20
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Abstract
•Pyruvate mainly contributed to pH of pork stored at ice temperature.•Ice temperature storage was effective in delaying decrease of umami nucleotides.•Endogenous enzymes induced umami nucleotides decomposition of pork stored at 4 °C.
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Key words
Ice temperature,Conditioned pork,Endogenous enzymes,Umami taste,Nucleotides
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