The impact of barbecue pickling materials on flavor changes and storage quality of pork at different processing stages
Author:
Li Hang12, Zhi Yaqin12, Nie Yuyang12, Liu Jiabo12, Liao Zhenyu34, He Xinyi1
Affiliation:
1. School of Food Science and Biological Engineering , 91633 Tianjin Agricultural University , Tianjin 300392 , China 2. Tianjin Key Laboratory of Intelligent Aquaculture , Ministry of Agriculture and Rural Affairs , Tianjin 300392 , China 3. Tianjin Jianfeng Natural products research and development Co., Ltd., Tianjin , China 4. Pony Test Technology (Tianjin) Co., Ltd. , Tianjin 300392 , China
Abstract
Abstract
In order to enhance the aroma and flavor of pork and improve the water retention and binding power of pork, the effects of sensory score, TBARS, TVB-N, total number of colonies, water distribution, color and storage time on pork were studied. SPME-GC-MS was used to detect the flavor changes at different processing stages. The results showed that the storage time of pork products could be extended for 6d after 12 days. Meanwhile, the volatile flavor components of pork before, after and after curing were 71, 54 and 59. After curing, the types of aldehydes and alkenes increased significantly. It can be concluded that the addition of pickling materials can effectively slow down the oxidation of pork lipids and proteins, inhibit the growth of microorganisms, and extend the shelf life. It can significantly improve pork flavor and reduce the production of harmful substances such as acrylamide and polycyclic aromatic hydrocarbons.
Funder
Tianjin Key Laboratory of intelligent breeding of major crops Tianjin Science and Technology Bureau excellent agricultural special commissioner project
Publisher
Walter de Gruyter GmbH
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