Effects of different fat addition amounts on the temporal dominance of sensations (TDS), texture characteristics and flavor of pork chip snacks

Pork chip snacks (PCS) is a traditional Chinese delicacy originating from the southeastern coastal regions, renowned for its thin and brittle texture. To enhance the flavor profile of pork chip snacks, varying amounts of pork backfat (0%, 3%, 6%, 9%, 12%) were incorporated into the raw materials during production. TDS analysis was employed to evaluate how different fat levels influence the dominant sensory attributes during consumption. The results indicate that brittleness, hardness, dry, fatty, meaty, sweetness, and salty are the primary dominant sensations of pork chip snacks. The samples with added 6% (PCS 6 ) and 9% (PCS 9 ) fat showed a higher advantage in brittleness, mainly due to their low water activity and rich pore structure. PCS 9 has the highest volatile organic compound content and shows the highest meat flavor dominance rate (0.63). Therefore, adding 9% fat significantly improves both the flavor and brittleness of pork chip snacks.