1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China;
2.College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Abstract：The changes of volatile lfavor components were analyzed in order to provide a theoretical basis for establishing an improved process for the production of emulsified sausages. Solid-phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was adopted for the qualitative and semi-quantitative analysis of volatile lfavor components of emulsiifed sausages sterilized at low (80℃), medium (95 or 105 ℃) and high (121℃) temperature. The results showed that 39, 39, 41 and 37 volatile compounds were identiifed from samples sterilized at 80, 95, 105 and 121 ℃, respectively. The kinds and contents of volatile flavor components changed with sterilization temperature. The important aroma-active compounds of emulsiifed sausages were hexanal, nonanal, 1-octen-3-ol, 2-pentyl-furan, 2-methoxy-4-(2-propenyl)-phenol.
2014, Vol. 28 
