Source of Odor
The fishy smell and odor of pork is the product of excessive protein breakdown. Pork also has a fishy smell under normal circumstances. It is a small molecule and volatile peptide substance that is decomposed by water-soluble protein in the blood.
At low temperatures (0-4°C), the protein and fat of pork can be slowly decomposed to produce rich amino acids and lipids, which can form good and acceptable umami substances and aroma substances. If the storage conditions are poor, such as more microorganisms and higher temperatures. In this case, microorganisms and enzymes are more active, and the decomposition rate of protein and fat is accelerated. The molecular weight of the decomposed substances becomes smaller, and small molecules and volatile peptide substances are formed, thereby forming fishy and foul odors.
How to Get Rid of the Fishy Smell and Peculiar Smell of Pork
To remove the fishy smell and peculiar smell of pork, we must first prevent the occurrence of a fishy smell and a peculiar smell. This requires rapid cooling of pork without contamination, control of the activity of microorganisms and enzymes, and prevention of excessive decomposition of proteins and lipids.
- Pre-cooling and expelling acid: Control pollution and temperature to prevent excessive decomposition of proteins and lipids.
- Water rinsing: Dissolve water-soluble small molecular substances that are prone to fishy and peculiar smells in water to remove them.
- Pre-cooking: The water-soluble small molecular substances that are prone to fishy and peculiar smells are heated, deformed, solidified and removed.
- Rational use of flavors and spices: Make the flavors and spices cover up the meaty smell and peculiar smell.
- Heating: Decomposes fatty substances into aroma substances to cover up meaty and peculiar smells.
