Abstract:

The effects of seasoning formula and processing parameters on the sensory and textural quality of Huangzhou Dongpo pork, a famous traditional dish in Hubei province, were investigated by using sensory panel evaluation and texture profile analysis (TPA) based on the use of a TA-XT2 type texture analyzer. Soy sauce amount and stewing time had a significant effect (P＜ 0.05) on the sensory characteristics of Dongpo pork. Stewing time and the amounts of added rice wine, sugar and salt were significantly (or even exceedingly significantly) negatively correlated with multiple texture parameters. The texture profile of the fat meat was substantially affected by stewing time, but little affected by the amounts of soy sauce and rice wine. The amounts of water and salt were the factors having little effect on the texture profile of the pork skin, but soy sauce amount and stewing time had a substantial effect, and soy sauce amount had a significant effect on its springiness (P ＜0.05). The texture profile of the lean meat was substantially affected by stewing time and salt amount.

Key words: Dongpo pork, formula, processing technique, sensory evaluation, texture profile analysis (TPA)