Changes in Physicochemical Properties and Flavor Quality of Pickled Sauced Meat during Processing
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, State Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
Abstract：The changes in the physicochemical properties and flavor quality of pickled sauced meat during processing were examined with respect to water activity, shear force, color analysis, volatile flavor composition and electronic nose analysis. The results showed that water activity presented a gradual decline trend during the processing of pickled sauced meat. In the meantime, shear force exhibited a gradual upward trend, especially during the ripening stage. The color parameters L* (lightness) and b* (yellowness) gradually declined, while a* decreased at first and then increased slightly. The number of volatile compounds increased as well as the contents of aldehydes and esters as important flavor compounds during processing. The content of esters in the mature product was as high as 43.59%, whereas the relative content of alcohols gradually decreased. However, no obvious changes were observed for ketones and phenols. At the same time, it was found that pickled sauced meat collected at different processing stages could be distinguished by electronic nose, and the data obtained from samples ripened for six days shared a similarity to each other by linear discriminant analysis (LDA).
