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| Analysis of Induced Oxidation and Main Rancid Compounds of Beijing Pickled Sauced Meat |
| CHENG Xiaoyu, LIU Wenying, ZHANG Shunliang, ZHAO Bing, LI Yingnan, JIA Xiaoyun, WANG Shouwei* |
| China Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract The induction of fat oxidation was performed to evaluate the oxidation stability of Beijing pickled sauced meat and the main volatile odor compounds responsible for its oxidative rancidity were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The results showed that temperature had a negative correlation with the induction period of fat oxidation; the oxidation period was only 5.26 h at 90 ℃. The meat product developed a rancid odor after induction of fat oxidation. A total of 44 volatile odor compounds were detected by GC-MS-O, 27 compounds of which existed in control samples and 31–34 of which in oxidized samples. The number of aldehydes increased most obviously, from 5 to 13, and 7 new aldehydes, isovaleraldehyde, valeraldehyde, (e)-2-octenal, decanal, E,E-2,4-decedienal, 3-heptylacrolein and trans-2-nonenal, were identified, all of which played a role in the rancid odor. The maximum increase in the relative amount of hexanal was observed among all the identified aldehyde compounds.
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