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| Effect of Different Sterilization Ways on Volatile Flavor Compounds of Traditional Braised Beef with Soy Sauce |
| HAN Kai;WANG Yu;ZANG Mingwu |
| China Meat Research Center, Beijing 100068, China |
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Abstract Effect of different sterilization ways on volatile flavor compounds of traditional braised beef with soy sauce were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to traditional braised beef with soy sauce were possibly some aldehydes, terpenes. There was less effect to the volatile flavor compounds of traditional braised beef with soy sauce by using the pasteurization heating. Under high temperature sterilization, more volatile flavor compounds of traditional braised beef with soy sauce lost.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2010, Vol. 24 
