Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products  

作　　者：Xiulian WANG Jiamin ZHANG Ting BAI Wei WANG Kaihong YANG Lili JI 

机构地区：[1]College of Food and Bioengineering,Chengdu University,Chengdu 610106,China [2]Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China [3]Chengdu Hope Food Co.,Ltd.,Chengdu 610000,China

出　　处：《Agricultural Biotechnology》2024年第4期70-75,81,共7页农业生物技术（英文版）

基　　金：Supported by Science and Technology Achievement Transformation Program of Sichuan Province(2023ZHCG0079);Research and Application of Key Techniques for Industrialization of Frozen Prepared Meat Dishes(GCZX22-35);Sichuan Pig Innovation Team of National Agricultural Industry Technology System(scsztd-2024-08-07).

摘　　要：[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.

关 键 词：Low-temperature storage Prepared pork Volatile flavor component Principal component analysis Cluster analysis 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]