Changes in Physicochemical Properties and Volatile Flavor Components of Traditional Dry-Cured Pork during Processing
SONG Shuwen, YANG Tianzhi, DONG Yayun, CHEN Wentao, ZOU Ping, ZHANG Long, ZHANG Yingyang
1. Changzhou Food and Drug Fiber Quality Supervision and Inspection Center, Changzhou 213002, China; 2. School of Biology and Food Engineering, Changzhou University, Changzhou 213164, China
Abstract：The water content, water activity, pH, color, sodium and potassium content of traditional dry-cured pork were determined, and its major volatile constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). After 50 days of curing, the moisture content, water activity, and pH were 44.5%, 0.89, and 5.8, respectively. The color parameters L*, a*, and b* decreased to 32.75, 10.66, and 5.15, respectively, and the sodium and potassium contents were 2.33% and 1.36%, respectively. Throughout the processing of traditional dry-cured pork, the activity of lipase showed an overall decreasing trend, and the activity of lipoxygenase (LOX) was first rose and then fell, peaking at 9.16 U/mg on the 13th day. Using GC-MS, we identified 9 ketones, 8 alcohols, 9 aldehydes, 9 esters, 10 hydrocarbons, and 6 heterocyclic volatile compounds during the dry-curing process. Based on sensory thresholds of volatile compounds, we identified 7 key flavor compounds produced by lipid hydrolysis and 8 flavor-modifying compounds.
2024, Vol. 38 
