Process Optimization and Analysis of Volatile Flavor Compounds of Braised Pork
Fuzzy mathematic evaluation model was introduced to optimize the process of braised pork.Volatiles in braised pork were investigated by solid-phase microextraction (SPME),coupled to gas chromatography-mass spectrometry (GC-MS).The optimum conditions are as follows:blanch time of 3 min,stewed time of 2.5 h and stewed temperature of 100 ℃.The SPME technique was previously evaluated to optimize conditions (incubation time,15 min;extraction temperature,60 ℃;extraction time,35 min).A total of 60 volatile flavor compounds were identified by GC-MS,including 10 aldehydes,10 alcohols,15 aliphatic hydrocarbons,5 esters,7 ketons,7 compounds containing S,N and others.Aldehydes have the highest proportion (24.68％),followingcompounds containing S,N (20.99％) and alipbatic hydrocarbons (19.57％).Hexanal(0.72 μg/g),limonene (0.51 μg/g) and propylene sulfide (0.51 μg/g) are themost abundant among all compounds identified by GC-MS.
NETL
NSTL
万方数据
维普
