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- Title
Effects of sterilization and storage method on main volatile flavor of twice-cooked pork dish.
- Authors
ZAN Bowen; TANG Li; BAI Ting; ZHANG Jiamin; WANG Wei
- Abstract
The pre-prepared twice--cooked meat was refrigerated after pasteurization at 116 °C for 25 min, or stored at room temperature after pasteurization at 121 °C for 20 min. the samples were taken at 60, 90, 120 and 180 days of storage respectively. The volatile flavor compounds and odor activity value of the product were determined by SPME-- GC--MS, OAV, Principal Component analysis (PCA) and Cluster analysis (CA). The results showed that nonal, linalool, D--limonene, trans--2, 4--decadienal, pinene, trans--2--decenal and phenylacetaldehyde were main volatile substances in twice--cooked meat under different sterilization conditions. The flavor difference among twice--cooked meat was mainly caused by 1--octene--3--ol. cineole, D--limonene, hexanal and phenylacetaldehyde were different flavor determinations of the dish under different storage times. Therefore, within 180 d, sterilization at 116 °C for 25 min and with cold storage could significantly improve the types and contents of volatile flavor substances, while sterilization at 121 °C for 20 min and stored at room temperature could significantly damage the flavor substances, and pasteurization and refrigerator store was a better way to maintain the flavor of the dish.
- Subjects
FLAVOR; PRINCIPAL components analysis; PORK; COLD storage; CLUSTER analysis (Statistics)
- Publication
China Food Additives, 2023, Vol 34, Issue 3, p42
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.03.006