Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor

Abstract Two methods of sterilization—ultra-high pressure (UHP) and irradiation —are mainly used in meat flavor production. In this study, we investigated the effects of the sterilization methods on the taste compositions of sweet and sour spare ribs flavor (SSSRF). The contents of amino acids, nucleotides, and organic acids before and after UHP and irradiation sterilization (IS) were analyzed systematically by high-performance liquid chromatography (HPLC). The results demonstrated an increased content of taste and tasteless amino acids and reduced bitter amino acids content by UHP sterilization. Additionally, UHP demonstrated a lower rate of loss of nucleotides than IS and reduced content of organic acids, consequently improving the overall taste of SSSRF. This research could help the strategic development of sterilization techniques to obtain meat flavors.