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| Influence of Different Preservation Methods on Volatile Flavor Substances of Chilled Fresh Pork |
| ZHAO Bing, LI Su, ZHANG Shunliang, ZHOU Huimin, PAN Xiaoqian, LI Jiapeng, CHEN Wenhua, ZHAO Yan* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Science, Beijing 100068, China |
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Abstract The influence of different preservation methods on the volatile flavor substances of chilled fresh pork was investigated by GC-MS analysis and electronic nose. The results demonstrated that the types and contents of volatile flavor compounds in chilled fresh pork packaged in an modified atmosphere containing 70% O2 + 20% CO2 + 10% N2 or 60% CO2 + 40% N2 were significantly lower than those of the vacuum packaged sample. Principal component analysis (PCA) and linear discriminant analysis (LDA) of electronic nose data showed that when its quality was deteriorated vacuum packaged pork exhibited significant differences in volatile flavor composition in comparison with modified atmosphere packaged pork, suggesting modified atmosphere packaging to be effective in delaying oxidative degradation of protein and fat.
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