Study On The Volatile Aromatic Compounnds Of Roast Pork Based On Directional Maillard Reaction And Thermal Field Desiccant Technology

Due to its special flavor,taste and tenderness,roast meat has been popular among people worldwide.However,hazardous chemicals like Heterocyclic aromatic amines(HCAs)and polycyclic aromatic hydrocarbons were inevitably generated during traditional meat processing such as frying,grilling,roasting,smoking,boiling.These hazardous chemicals could lead to cancer,cardiovascular disease and other chronic diseases and thus threaten human health.As the enhancement of people's requirements of food safety and awareness of environmental protection,traditional meat procucts need reform and the appeal of healthy meat products are running high.Therefore,based on the negative aspect of traditional roast pork,this paper developed a formula of Maillard reaction liquid,which is sprayed directly on the meat that are heated in the thermal field with temperature not higher than 130?.With this new technology,traditional special flavor and color are retained,while hazardous chemicals such as HCAs and BaP were significantly reduced.The research content and results were as follows:1.Changes of Flavor Precursors in Roast PorkThe main precursor substances such as free amino acids,reducing sugar and thiamine content were determined during the processing of roast pork in order to find out the main precursors that contribute most to the rosting flavor,basesd on which the Maillard reaction model system could be built and the formula of Maillard reaction liquid could be researched.Results showed that threonine,lysine,cysteine,reduced sugar,thiamine content in pork meat were significantly reduced after roasting and were considered as main precursors contributing to roast pork flavor.2.Research on Maillard Model System under Moderate Heating ConditionsMaillard reaction is the reaction that occurs between free amino groups and carbohydrates and has great impact on food flavor and color.Maillard reaction is influenced by many factors,including temperature,time,pH,moisture content,metal ions,et al.Based on the first chapter,main precursors were selected for PB design so as to determine the main factor that significantly influence the final flavor.After this,the main factors were selected for steep climbing test and BBD experiment.With the response surface analysis,the final final formula and processing parameters were determined:glucose 1.00g,ribose 1.82g,lysine 1.40g,thiamine hydrochloride 2.00g,cysteine hydrochloride 0.20g,thramine 0.80g,alamine 0.10g,heating time 120min,pH7.0,heating temperature 130 ?.3.Study on the Processing Technology of Roast Pork Based on Thermal Field DryingBased on basic concept of green manufacturing and the Maillard reaction liquid developed in Chapter 2,this chapter focused on the study of new processing technology of roast pork.It is produced in a thermal field with temperature no higher than 130 ? and the Maillard reaction liquid was directly sprayed on the surface of pork meat so that the constituents in the liquid could react with the precursors in pork meat to generate roast flavor and color.The study was carried out by using single factor experiment first to determine salt dosage and salting time,drying temperature and the concentration of Maillard reaction liquid,and then orthogonal experiment was adopted to ultimately determine the best processing parameters:salt addition amount 1.5%,salting time 6h,drying temperature 90? and spraying concentration 80%.4.Determination of Heterocyclic Amines,Benzopyrene and Volatile Aromatic Compounds in Roast PorkThe differences of the content of heterocyclic amines and benzopyrene as well as the portfolio of volatile flavor compounds were determined in roast pork processed under the new processing technology and traditional electric grilling.For benzopyrene content,there was 0.158 ±0.011?g/kg in traditional roast pork and 0.052±0.003 ?g/kg in the new processing technology,which reduced 67.08%;for the content of heterocyclic aromatic amines,traditional roasted pork 29.567 ± 6.33 ng/g,and new processing technology 1.202±0.149 ng/g,reducing 95.93%.For volatile aromatic compounds,traditional roast pork 48 kinds and relative content of 83.09%,largely characterized by aldehydes and acids,while tnew processing processing 51 kinds,relative content of 76.14%,characterized by aldehydes.This could provide a reference for safety and quality evaluation of roast pork produced under the new processing technology.