Aroma Substances Analysis And Quality Control Of Saozi Meat Processing In Guanzhong Area Of Shaanxi Province

Saozi meat is a traditional specialty food in Guanzhong area of Shaanxi Province,which is widely loved by people.The industrialized production of Saozi meat products has not yet been realized,the formation mechanism of its characteristic flavor is not clear,and the quality is also lack of control.This paper investigates the basic quality index and aroma substances of Saozi meat products in Guanzhong area of Shaanxi Province through sample collection,and explores the change rule and safety of aroma substances in raw materials under different processing conditions,which lays a foundation for industrialized production and the establishment of relevant standards of Saozi meat.The results are as follows:(1)The basic components and chromaticity indices of Saozi meat products in Guanzhong area of Shaanxi Province were determined by experiments.Among them,water13.55-53.64%,fat 29.94-57.07%,protein 8.58-22.26%,amino acid nitrogen 0.05-0.14%,total sugar 0.12-1.76%,reducing sugar 0.10-0.88%.The color value of L* is 43.57-55.82;a* is 7.99-28.86;b* is 17.04-36.43.Volatile aromatic substances in 11 samples of Saozi meat were determined and the characteristic aromatic components of 20 kinds of Saozi meat were determined.Acrylamide(0-2.58 μg/g),5-hydroxymethylfurfural(0-0.15 μg/g)and Benzoapyrene(0-1.04 ng/g)in commercial Saozi meat samples were detected.Three potential hazardous substances were all within the normal range.(2)With the prolongation of processing time,the moisture content of the meat declined,the fat content increased and the color deepened.Appropriate processing can promote the formation of aldehydes;the content of acids,ketones and terpenes decreases with the extension of processing time;the change of alcohols in the processing process has not found obvious regularity;in the processing,a variety of sulfur compounds which raw meat does not have were detected.The content of hydrocarbons increased first and then decreased.The content of heterocyclic compounds increased with the processing time.The content of acrylamide in the processed Saozi meat showed an upward trend.The content of5-HMF increased first,then decreased,and then increased.The content of benzoapyrene increased after processing,but the content changed little with the prolongation of processing time.(3)The proportion of fat meat and lean meat and the addition of vinegar or not have an effect on the moisture,fat content and color in the processing of raw pork;the types and contents of volatile aroma substances in raw pork have changed greatly after processing,and different kinds of aroma substances can be produced after fat and lean meat processing;the addition of vinegar will change the types of aroma substances and content produced in pork processing,especially acid and heterocyclic compounds;vinegar can increase the content of acrylamide and 5-hydroxymethylfurfural in processing;the proportion of fat meat and lean meat and vinegar have no obvious effect on the content of benzoapyrene in processing.(4)The Maillard reaction products were analyzed by LC-MS.According to the change of Maillard reaction products,it was preliminarily inferred that the Maillard reaction was the intermediate and advanced stage during 30-90 minutes of processing,and the final stage after 90 minutes.According to the comprehensive consideration of flavor substances and potential harmful substances produced by Maillard reaction,the processing time of Saozi meat should be between 30-60 minutes,not more than 60 minutes.