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| Changes in Physicochemical Properties and Volatile Flavor Components of Traditional Dry-Cured Pork during Processing |
| SONG Shuwen, YANG Tianzhi, DONG Yayun, CHEN Wentao, ZOU Ping, ZHANG Long, ZHANG Yingyang |
| 1. Changzhou Food and Drug Fiber Quality Supervision and Inspection Center, Changzhou 213002, China; 2. School of Biology and Food Engineering, Changzhou University, Changzhou 213164, China |
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Abstract The water content, water activity, pH, color, sodium and potassium content of traditional dry-cured pork were determined, and its major volatile constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). After 50 days of curing, the moisture content, water activity, and pH were 44.5%, 0.89, and 5.8, respectively. The color parameters L*, a*, and b* decreased to 32.75, 10.66, and 5.15, respectively, and the sodium and potassium contents were 2.33% and 1.36%, respectively. Throughout the processing of traditional dry-cured pork, the activity of lipase showed an overall decreasing trend, and the activity of lipoxygenase (LOX) was first rose and then fell, peaking at 9.16 U/mg on the 13th day. Using GC-MS, we identified 9 ketones, 8 alcohols, 9 aldehydes, 9 esters, 10 hydrocarbons, and 6 heterocyclic volatile compounds during the dry-curing process. Based on sensory thresholds of volatile compounds, we identified 7 key flavor compounds produced by lipid hydrolysis and 8 flavor-modifying compounds.
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2024, Vol. 38 
