|
|
|
| Effect of Plasma Protein Powder on Volatile Flavor Compounds of Pork Meat |
| CHANG Rui-hong，CHEN Cong-gui，CAI Ke-zhou，LU Lin，LU Jin-feng，CHEN Chang-hao |
| 1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Anhui Baodi Meat Foods Co. Ltd., Huaibei 235000, China；
3. Hefei DaLaoHao Foods Co. Ltd., Hefei 230041, China |
|
|
|
|
Abstract The volatile compounds of plasma-protein pork meat gels （PPMG） were analyzed by gas chromatography/mass spectrometry （GC/MS） with solid-phase microextraction （SPME）. The results showed that the optimum extraction conditions of SPME were adsorption at 55℃ for 40 min via a 75 gm CAR/PDMS fiber. 16 kinds of new volatile flavor compounds were determined in PPMG, including 1 ketone, 3 alcohols, 2 acids, 7 hydrocarbons, 1 heterocyclic, 1 ether and 1 ester.
|
|
|
|
|
|
|
|
|
|
|
2012, Vol. 26 
