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| Effect of Salt Dosage on Volatile Flavor Compounds in Air-Dried Pork |
| ZHOU Huimin1, ZHANG Shunliang1, CHENG Xiaoyu1, GUO Yingjiao2, ZHAO Bing1, LI Su1, PAN Xiaoqian1, REN Shuang1, QIAO Xiaoling1, CHEN Wenhua1, LI Jiapeng1, QU Chao1,WANG Shouwei1,* |
| 1.Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China; 2.College of Biomedicine, Beijing City University, Beijing 100083, China |
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Abstract The volatile flavor compounds of air-dried pork produced with different salt dosages (2%, 3%, 4% and 5% relative to raw meat weight) were analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&T-TD-GC-MS). Results showed that types and total content of volatile flavor compounds of air-dried pork sample initially increased followed by a decrease along with the increase of the salt dosage. The maximum number (62) of volatile compounds was observed in 3% salt dosage group. The highest total content of volatile compounds, 1 852.08 μg/kg, was observed in 4% salt dosage group. The contents of hydrocarbons, aldehydes, alcohols and esters increased at first and then decreased with the increase of salt dosage, reaching their highest levels at a salt dosage of 4%. However, the contents of ketones, acids and heterocyclic compounds showed a continuous upward trend with the increase of salt dosage. The relative percentage of volatiles derived from lipid oxidation in air-dried pork showed an initial increasing trend followed by a decreasing trend, reaching its peak of 53.83% at 4% salt dosage. In conclusion, the formation of volatiles derived from lipid oxidation could be promoted at a salt dosage of 2%‒4%, but inhibited at higher levels. When the salt dosage was 4%, the highest content was obtained.
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