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| Effect of Different Sterilization Methods on Smoked Meat |
| ZHAO Bing；REN Lin；ZHANG Chun-jiang；CHEN Wen-hua；Lü Yu；LI Jia-peng；ZHAO Yan |
| China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract This study focused on variations in characteristic volatile compounds, color difference parameters and texture parameters of smoked meat products produced by two different sterilization methods. Compared with low-temperature pasteurization, high-temperature and high-pressure sterilization resulted in a significant reduction in color different parameters, brightness (L*value), redness (a*value) and yellowness (b*value), and texture parameters of smoked meat. A total of 133 volatile compounds were found in low-temperature pasteurized products, including 22 phenols, accounting for 28.11%of the total volatile amount, while 126 volatile compounds were detected in high temperature and high pressure sterilized products, including 22 phenols, representing 26.57%of the total volatile amount, and new compounds were found and some compounds were degraded.
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2012, Vol. 26 
