Table 3.
Effect of high-pressure treatment at 300 and 600 MPa for 5 min on the concentration (nmol/g of product) of umami-taste nucleotides (AMP, IMP, and GMP)# of raw (uncooked) and cooked brine-immersed cured pork loins (mean ± standard error) (n = 6).
| Storage time (days) | Raw | Cooked | |||||
|---|---|---|---|---|---|---|---|
| Control | HPP | Control | HPP | ||||
| 0.1 MPa | 300 MPa | 600 MPa | 0.1 MPa | 300 MPa | 600 MPa | ||
| AMP | 3 | 0.6A.a ± 0.01 | 0.7A.a ± 0.06 | 3.8B.a ± 0.42 | 7.3C˙a ± 0.23 | 6.8C˙a ± 0.56 | 7.1C˙a ± 0.58 |
| 22 | 0.5A.b ± 0.01 | 0.5A.b ± 0.01 | 0.5A.b ± 0.02 | 4.9B.b ± 0.27 | 5.00B.a ± 0.87 | 6.3B.b ± 0.30 | |
| IMP | 3 | 29.9B.a ± 3.17 | 40.5A.a ± 2.24 | 28.6B.a ± 3.13 | 25.6B.a ± 1.06 | 25.3B.a ± 3.03 | 30.4B.a ± 4.09 |
| 22 | 9.2A.b ± 0.81 | 11.9A.b ± 0.82 | 21.5B.a ± 2.14 | 27.1B.a ± 1.33 | 22.5B.a ± 4.41 | 27.1B.a ± 1.63 | |
| GMP | 3 | 1.4A.a ± 0.03 | 1.3AB.a ± 0.03 | 1.2B.a ± 0.04 | 1.1BC˙a ± 0.02 | 1.0BC˙a ± 0.06 | 1.1B.a ± 0.04 |
| 22 | 0.8A.b ± 0.04 | 0.8AB.b ± 0.02 | 0.9AB.b ± 0.03 | 1.1B.a ± 0.02 | 0.9AB.a ± 0.14 | 1.1B.a ± 0.03 | |
Significance of the comparisons between treatments (i.e., raw or cooked product with or without application of high-pressure treatment) is indicated by the first superscript (in capital letters), different superscripts within the same row, meaning a significant difference at p < 0.05. Significance of comparisons for the same treatment between the two storage times (3 and 22 days) is indicated by the second superscript after the comma (lowercase letters), different superscripts meaning a significant difference at p < 0.05. #AMP, adenosine-5′-monophosphate; IMP, inosine-5′-monophosphate; and GMP, guanosine-5′-monophosphate.