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| Optimization of Processing Conditions for the Production of Bovine Omasum with Pickled Peppers and Analysis of Its Volatile Compounds |
| LIU Yilin, LI Cheng*, LI Yuzhu, LIN Qi, ZHU Chenglin, JIANG Haiyang, LIU Yuntao, FENG Chaohui, LIU Aiping, YANG Yong |
| College of Food Science, Sichuan Agricultural University, Ya’an 625014, China |
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Abstract In this study one-factor-at-a-time method and Box-Behnken response surface methodology were employed to
optimize the conditions for producing bovine omasum with pickled peppers. The volatile flavor compounds of this product
were analyzed by a headspace solid-phase microextraction-gas chromatography-mass spectrometry method (HS-SPMEGC-
MS). The product obtained by cooking bovine omasum for 25 s and subsequently marinating it with a mixture of 30%
pickled peppers, 5% salt, 20% white vinegar, and 7% crystal sugar had the best sensory evaluation. A total of 46 volatile
flavor compounds were found in the product, including esters, aldehydes, hydrocarbons, alcohols, acids, heterocyclic
compounds, and phenols. Among these compounds, esters, alcohols and aldehydes made greater contribution to the flavor of
bovine omasum with pickled peppers.
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