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| Analysis of Fat Proportion in Raw by Computer Vision Technology and Its Effect on Volatile Flavor Components of Pickled Sauced Meat |
| YANG Kai1, LI Yingnan1, LI Xiang1, JIA Xiaoyun1, FU Haohua2, SUN Qi2, CHENG Xiaoyu1,* |
| 1. China Meat Research Center, Beijing 100068, China; 2. Hunan Tangrenshen Meat Product Co.Ltd., Changsha 410014, China |
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Abstract In this study, computer vision technology and gas chromatography-mass spectrometry were used to detect the fat to lean meat ratio of raw pork and the volatile flavor compounds of pickled sauced meat with low and high proportions of fat meat, respectively. Computer vision technology could rapidly and non-destructively determine the fat to lean meat in raw pork. A total of 18 esters (23.05%) and 14 aldehydes (10.03%) were detected in the high-fat sample, and 12 esters (16.46%) and 10 aldehydes (8.64%) in the low-fat sample. The high-fat sample contained more types and high relative contents of major volatile compounds and had stronger and more complicated aroma.
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2018, Vol. 32 
