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| Influence of Medium-Temperature Sterilization on the Changes of Volatile Flavor Components in Emulsified Sausages |
| AI Ting;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;ZHAO Bing;PAN Xiaoqian;HAo Baorui;QIAo Xiaoling;CHEN Wenhua;LIU Wenying;QU Chao |
| 1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China;
2.College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China |
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Abstract The changes of volatile lfavor components were analyzed in order to provide a theoretical basis for establishing an improved process for the production of emulsified sausages. Solid-phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was adopted for the qualitative and semi-quantitative analysis of volatile lfavor components of emulsiifed sausages sterilized at low (80℃), medium (95 or 105 ℃) and high (121℃) temperature. The results showed that 39, 39, 41 and 37 volatile compounds were identiifed from samples sterilized at 80, 95, 105 and 121 ℃, respectively. The kinds and contents of volatile flavor components changed with sterilization temperature. The important aroma-active compounds of emulsiifed sausages were hexanal, nonanal, 1-octen-3-ol, 2-pentyl-furan, 2-methoxy-4-(2-propenyl)-phenol.
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2014, Vol. 28 
