Effect of Sterilization Temperature on Color and Flavor Properties of Pickled Sauced Meat
LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu*
Beijing Key Laboratory of Meat Processing Technology, China Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
Abstract：The objective of the present investigation was to optimize the heat sterilization of pickled sauced meat. For this purpose, we investigated the effect of different sterilization temperatures (95, 100, 105, 110, 115 and 120 ℃) for 20 min on the color and principal flavor compounds of pickled sauced meat, and we also analyzed the characteristic volatile flavor components. Results showed that as the sterilization temperature increased, the brightness (L*) and yellowness (b*) values gradually decreased, but the redness (a*) value exhibited an initial increase followed by a decrease, which presented a significant decrease at higher sterilization temperature (P > 0.05). The volatile compounds emitted from the product were detected by an electronic nose. Principal component analysis (PCA) and linear discriminant analysis (LDA) of the data obtained showed a total variance contribution rate of 97.78% and 89.98% respectively, indicating a significant difference in the overall flavor of the samples. GC-MS analysis suggested that the relative content of volatile flavor compounds in pickled sauced meat was higher (up to 91.71%) at a sterilization temperature of 105 ℃ compared with other temperatures. Moreover, a larger number of volatile compounds were detected including characteristic flavor esters and ketones, accounting for 13.61% and 32.10% of the total volatiles, respectively in the product sterilized at 105 ℃, which was also found to have better flavor quality. The above results indicated that sterilization temperature has a great impact on the color and flavor of pickled sauced meat and sterilization at 105 ℃ gives better color and flavor, therefore being suitable for in industrial application.
李迎楠，刘文营，贾晓云，张顺亮，王 乐，杨 凯，陈文华，曲 超，许 典，成晓瑜. 杀菌温度对清酱肉色泽和风味品质的影响[J]. 肉类研究, 2017, 31(5): 33-39.
LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu. Effect of Sterilization Temperature on Color and Flavor Properties of Pickled Sauced Meat. Meat Research, 2017, 31(5): 33-39.
