Study On The Quality And Characteristic Flavor Of Traditional Meat Products In Different Regions

There are many different flavor meat products in China,which was based on processing methods,kinds of raw and different regions.In this study,the quality and flavor of jerky,bacon,sausage,sample size ≥13 were analyzed in different regions by gas chromatography-mass(GS-MS)and electronic nose.The discriminant classification model of PCA and SIMCA was successfully established in order to provide a theoretical basis for the retrospective processing and production of traditional meat products with characteristic flavors.The results showed that:The pH of dried meat samples is between 5.34 and 6.2,the protein content is more than 35%,and the proportion of essential amino acids is more than 40%.The content of Aw(0.61)and moisture(7.25)of Erdos jerky were significantly lower than other samples and a*(31.29)was significantly higher than the other samples(P<0.05).The content of crude fat were 38.15%,66.30%,47.33% and 27.14% respectively in samples collected from Erdos,Dongsheng,Dalat Banner and Ximeng,which were higher(P<0.05);The residues of sodium nitrite of Ayuqi and Ejinaqi were 30.15 mg/kg and 30.14 mg/kg,which were higher than the national health standard.The main flavor substances in jerky were aldehydes,hydrocarbons,alcohols,esters,etc.Among them,the characteristic flavor of Dongsheng was 1-octene-3-ol(2.39%),butanol(0.30%),hexanal(13.2%);the characteristic flavors with relatively high contents in Xianghuangqi and Ulanhot jerky included dodecanal(0.30%,0.32%),ethyl caproate(1.59%,1.48%),and toluene(1.55%,1.37%);the characteristic flavors in Azuoqi Characteristic flavors were orange mingaldehyde(0.58%)and 2-n-butyl furan(1.53%).The pH of bacon samples is 5.32～6.42,and Aw was 0.64 in both Guangdong and Zhejiang,which was significantly lower than the other samples(P< 0.05).Yiyang bacon had the lowest p H(5.32)and higher fat content(61.04%),and Xuanwei e*(3.46)was significantly higher than the other samples.The content of crude fat of Anhui,Longxi,Yiyang and Hubei bacon was relatively higher than other samples,The sodium nitrite residues of Xuanwei,Guizhou,Longxi bacon samples exceeded the standard,respectively 55.40 mg/kg,44.24 mg/kg,34.59 mg/kg.Only the TVB-N of bacon(103.73mg/100g)in Inner Mongolia exceeded the national standard.The characteristic flavor substances in bacon werealdehydes,alcohols,acids,esters,etc.Among them,2-isobutyl-3-methylpyrazine(0.18%),2-nonanone(16.2%),toluene(0.3%),1,2 toluene(0.3%),ethyl propionate(0.56%),ethyl caprate(0.46)and ethylene glycol phenyl ether(0.45%)detected in Yiyang bacon,were mainly aromatic odors produced in the smoking process.The characteristic flavor substances of Chengdu bacon are mainly phenols,including 2-methoxy-4-methylphenol(0.67%),4-ethyl-2-methoxyphenol(9.09%),4-ethylphenol(0.74%),4-vinyl-2-methoxyphenol(2.78%),and cypress brain(0.33%).The pH of sausage samples is between 5.31 and 6.36,and the Aw of Guangdong was0.56,which was significantly lower than other samples(P<0.05).e*(2.23)of the Harbin sausage was significantly higher than the other samples(P<0.05).In addition to the sausage of Harbin,Wu Lanhe Xinan League,the content of crude fat were higher than 25.The content of protein and bitter amino acid in Guizhou salami were 33.00% and 28%,which were significantly higher(P<0.05).The TBARS of Anhui salami was 2.81 mg/kg,with relatively high fat oxidation.The biogenic amines(1632.24 mg/kg)in Guangdong exceeded the limits set by the FDA.The main characteristic flavor substances in salami were alcohols,esters,hydrocarbons,aldehydes and acids.Among them,2-butanol(2.27%)in Zhejiang sausage,Cyclohexanol(0.23%)in Hubei sausage,1 allyl mercaptan(0.61%)and trans-2-decenyl alcohol(0.13%)in Harbin sausage,2-pentanol(0.67%)and2-tzyl alcohol(1.03%)in Harbin sausage2 gave the samples flavors of wine and fruit,respectively.In Anhui salami,n-heptanal(1.38%),trans-2-undecenal(1.21%)and isoamyl hexanoate(0.14%)from spices were detected for the fruit aroma.