Evaluation of Effect of Pickling Time on Quality of Pork Jerky Based on Electronic Nose and GC-MS
In order to study the effect of pickling time during the processing of jerky on the quality of pork jerky,the sensory indexes,volatile flavor components of jerky samples pickled for different time are detected by GC-MS,electronic nose and texture analyzer,and fuzzy mathematics evaluation method and principal component analysis(PCA)are applied to analyze sensory indexes and flavor substances.The results show that under low-temperature(4℃)conditions,pickling time has a significant effect on the quality of pork jerky.After pickling for 8 h,the raw pork is roasted at 65℃for 2.5 h and at 180℃for 3.5 min.The pork jerky has moderate hardness,attractive color,rich aroma and the best sensory quality.Moreover,the content of ketones,aldehydes and heterocyclic flavor substances in the samples is higher.
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