Effects of taro [ Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly

Qinguo Quan; Yexuan Zhang; Asad Nawaz; Luya Feng; Zuodong Qin

doi:10.3389/fnut.2023.1290221

Effects of taro [ Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly

Front Nutr. 2023 Nov 10:10:1290221. doi: 10.3389/fnut.2023.1290221. eCollection 2023.

Authors

Qinguo Quan¹, Yexuan Zhang², Asad Nawaz¹, Luya Feng¹, Zuodong Qin¹

Affiliations

¹ Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, China.
² School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China.

Abstract

This study aimed to investigate the influence of different ratios of taro slices (TS) on the nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly (CPSPB). The study examined various aspects of CPSPB, including its proximate components, fat oxidation, fatty acid composition, protein hydrolysis, oxidation reaction, and induction period (IP). Additionally, the sensory quality and texture analysis were compared simultaneously. The results showed that the addition of TS to CPSPB significantly improved water and lipid loss (p < 0.05), increased the unsaturated/saturated ratio of fatty acids, and reduced lipid and protein oxidation. Additionally, the incorporation of TS extended the IP and enhanced the shelf life of CPSPB. Particularly, the addition of a specific amount of TS (60%) to CPSPB resulted in the highest organoleptic quality. Therefore, these results emphasize the positive impact of TS on the overall quality of CPSPB, highlighting its potential to enhance the nutritional value, sensory attributes, and shelf life.

Keywords: Colocasia esculenta (L.) schott; fatty acid; lipid oxidation; pickled and steamed pork belly; protein oxidation; shelf life.

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This research was supported by the Ministry of Science and Technology Young Foreign Talent Program, China (QN2022029001).