Enhancing health-oriented Chashu pork: Effects of transglutaminase and omega-3 enriched pork belly with improved sliceability and fatty acid profile
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Abstract
Results from the first experiment indicated that powdered transglutaminase (TG) at 1% w/w resulted in the highest slicing yield, hardness, and gumminess of the fat portion compared with the control and dissolved TG treatments (P<0.05). Sensory evaluation also showed significantly higher scores for binding, taste, texture, and overall acceptability than the other treatments (P<0.05). The second experiment further investigated Chashu pork produced from omega-3 enriched pork in comparison with pork obtained from animals fed a standard diet (control). Analysis of composition showed that omega-3 pork and its Chashu contained lower fat but higher protein and moisture contents as well as significantly greater omega-3 fatty acids compared with control pork (P<0.05). In addition, these samples demonstrated a higher polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratio (P<0.05), indicating improved lipid nutritional quality. Notably, Chashu from omega-3 pork had approximately 3.8-fold higher omega-3 fatty acids than control Chashu and achieved an omega-6/omega-3 ratio below 4.0, compared with about 19.3 in the control group. Sensory evaluation revealed no significant differences in all tested attributes between treatments (P>0.05). These findings demonstrated that the use of powdered TG improved the sliceability and sensory quality of Chashu pork, while omega-3 pork provided additional nutritional benefits by improving the PUFA/SFA ratio and enhancing omega-3 fatty acids. This approach not only helps to reduce product loss caused by separation during slicing, but also enhances the value of pork belly with adding health benefits.
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