Abstract: The effect of high electric field on enhancing pork’s delicate flavour was studied. Results showed that: when the frequency is 1000 Hz and the electric field intensitg is 5kV/cm,after treating 10 seconds the content of Glu on pork’ soaked extract is increased by 82. 3%,and the whole amino acid content increased by 14. 89%,the essential amino acid content increased by l2. 08%;after treating 2O seconds the Glu content is increaed by 28. 48%, the whole amino acid 37. 56%,and the essential amino acid 38. 17%. When the frequency was same as above and the electric field intesisity low to 0. 5% kV/cm,the Glu,whole amino acid and essential amino acid contents were increased by some extent but not so obvious as under high electric fie1d infensity.

Key words: High electric Field Pork processing Delicate flavour adding