| Traditional smoked meats and sausages are popular in China due to their smoky flavor. However, many researches have showed that smoked meat products are detrimental to human health due to the presence of polycyclic aromatic hydrocarbons (PAH) and formaldehyde. Liquid smoking can protect the products from the contamination of PAH, however, there is still some formaldehyde in the liquid smoke flavoring on sale due to the process of production. In the study, a determination method of formaldehyde in smoked meat products was established, and a kind of liquid smoke flavoring with neither formaldehyde nor benzo(a)pyrene was developed. The flavor analysis of beef sausage with the liquid smoke flavoring above was also done. The aim of the study was to develop a new processing technology which can ensure the flavor, color and security of smoked meat products. The details and results of the research were as follows:1. Study on the determination method of formaldehyde in smoked meat products.To establish a formaldehyde detection method, including a method of extraction, in traditional smoked meat products, the effects of distillation time,10%phosphoric acid solutions dosage, soaking time and water coolant flow rate on the extraction amount of formaldehyde were investigated. An orthogonal design L9(34) was applied to optimize the extraction conditions. The following optimum extraction conditions were determined: distillation time of50min,10%phosphoric acid solution dosage of3mL, soaking time of2h and water coolant flow rate of2.2x10-5m/s. The recoveries of standard additions of formaldehyde (10,20, and30mg/kg) were found to be85.79%,91.64%and83.45%respectively. The repeatability relative standard deviation (RSD) was2.669%, and the reproducibility RSD was6.536%. The detection limit was0.4602mg/kg with the proposed method in smoked meat products. The high level of formaldehyde was discovered in traditional smoked meat products (up to124.3mg/kg). The content of formaldehyde in the surface of smoked meat products was much higher than the inner parts.2. The development of the liquid smoke flavoring without formaldehyde and benzo(a)pyrene.Guaiacol,4-methylguaiacol, eugenol,4-methyleugenol, furfural,5-methyl furfural and acetic acid were chosen as materials. The formula uniform design UM16*(167) was used to determine the formulation of liquid smoke flavoring through sensory evaluation. The sensory evaluation results were further verified by electronic nose combined with principal component analysis and cluster analysis. Finally, the formulation of the liquid smoke flavoring was determined as follows:the contents of guaiacol,4-methylguaiacol, eugenol,4-methyleugenol, furfural,5-methyl furfural and acetic acid were6.08%、4.67%、1.87%、44.07%、5.05%、17.90%and20.37%, respectively. Neither benzo(a)pyrene nor formaldehyde was detected in the liquid smoke flavoring.3. Study on the flavor analysis of smoked sausages without formaldehyde and benzo(a)pyrene.To study the influence of the liquid smoke flavoring without formaldehyde and benzo(a)pyrene on the flavor of beef sausages, the optimal addition amount, spray views and parameters of baking were determined. The flavor substances of beef sausages and smoked sausages without formaldehyde and benzo(a)pyrene were determined by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS). The contents of formaldehyde and benzo(a)pyrene were also determined. The results showed that the optimal addition amount of the liquid smoke flavoring was1.2mL/kg, the spray views was3, the baking time was15min, and the baking temperature was100℃. The main flavor substances of beef sausages were hydrocarbons, and the main flavor substances of smoked sausages were guaiacol,4-methylguaiacol,2-ethoxyphenol,4-methoxyphenol and2,6-dimethoxyphenol. Phenolic compounds, aldehydes, ketones, alcohols, furans and esters all contributed to the smoky flavor. Neither benzo(a)pyrene nor formaldehyde was detected in the beef sausages. |
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