The effect of purine content on sensory quality of pork

Although high level of purine in foods is considered a risk factor for hyperuricemia and gout, purine-rich foods continue to be popular for their delicious taste. The main objective of this study was to investigate the effects of purine bases on the sensory quality of pork. A total of 406 longissimus thoracis et lumborum samples were collected from a heterogeneous F6 pig population to determine purine composition and its correlation to sensory quality of pork. The contents of total purine and two major uricogenic bases (adenine and hypoxanthine) were negatively correlated with tenderness, juiciness, oiliness and overall liking (r <-0.2, P < 0.05), but they were not significantly correlated with umami. In contrast, guanine content, which accounts for only about 10% of the total purine content, was positively correlated with umami (r = 0.15, P < 0.05), and had no significant relationships with other sensory indicators. These results imply that purine bases with different uricogenic effects also influence different sensory quality indices of pork.

Automated summary

The study found that purine bases have a significant impact on the sensory quality of pork, with total purine and two major uricogenic bases negatively correlated with tenderness, juiciness, oiliness, and overall liking, while guanine content was positively correlated with umami. These results suggest that different purine bases with various uricogenic effects influence different sensory quality indices of pork.