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| Effect of Combined Natural Preservatives on Volatile Compound of Chilled Pork |
| XIANG Yang1,2, ZHOU Changyi1,3, SU Guocheng1,3,* |
| 1.College of Food and Bioengineering, Jimei University, Xiamen 361021, China; 2. Xiamen Zhongjixin Testing Co. Ltd., Xiamen 361100, China; 3. Xiamen Food Research and Inspection Centre, Xiamen 361021, China |
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Abstract Fresh pork was dripped in a mixed solution of 1.5 g/100 mL tea polyphenols, 0.2 g/100 mL garlicin, 2.0 g/100 mL cloves extract and 2.5 g/100 mL chitosan and subsequently chilled at 4 ℃ for analysis of volatile compounds from the initial and final samples by headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). The results showed the contents of esters, ketone and other volatile compounds in chilled pork significantly increased compared to 36.77% hydrocarbons, 33.87% aldehydes, 20.32% esters and1.49% ketones detected in fresh pork. The treated sample contained 8.11% hydrocarbons, 8.87% aldehydes, esters 12.63% and 3.79% carboxylic acids as well as 26.45% eugenol and 24.28% apiol as new flavor compounds. To conclude, this combined treatment results in the formation of more aroma compounds in chilled pork.
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