Study On The Quality And Flavor Compounds Of Traditional Dried Meat During Drying And Storage

The Simmental bull From Etuokeqian in Erdos is as raw material to pro ducetraditionaldriedmeat.Changeofphysico-chemicalindex,microorganism index and volatile flavor compounds were determined during drying and storage.The relevance between flavor precursors and volatile flavor compounds is further studied in order to provide a theoretical foundation for standardized production,quality control and technological improvement of dried meat.The results were as follows:In the dry ing 40 ~thh day,the moisture content of the dried meat was 15.60%,Aw was 0.32,the p H value increased to 5.63,the TBA value increased to 0.45mk/kg,the total colony number was 7.3*10~3 CFU/g,and the coliform and pathogenic bacteria were not detected.So the dry 40 ~thh day can be used as the end point of the dried meat.The Glu,Asp and Lys content all increased significantly during the drying process(p<0.05)which increased to 13.96 g/100g,6.20 g/100g and9.08 g/100g in drying 45 ~thh day,and the Leu content increased to the maximum value 8.643 g/100g in the storage 60~thh day.Oleic acid decreased to 28.75%in dry ing 45 ~thh day and decreased to 22.65%in storage 80~thh day.Linoleic acid content increased significantly to 6.68%in dry ing 45~thh day(p<0.05).The heptanal content increased to 1.26%;The 1-octyl-3-alcohol contentincreased to 1.26%in drying 15 ~thh day and decreased to 1.84%during the storage(p<0.05);The 3-hydroxy-2-heptanone content increased to maximum value 0.68%in drying 45~thh day.The 6-methyl-5-heptane-2-ketone content increased to maximum value 1.93%in storage 60~thh day.Linoleic acid was positive ly correlated with he ptanal and octyl aldehyde;oleic acid and peanut four enoic acid were positively correlated with 1-octyl-3-alcohol;oleic acid was negatively correlated with heptanol and cyclohexyl alcohol during the whole drying and storage.Glu,Asp and Lys were positively correlated with 3-hydroxyl-2 butanone during drying process,and positively correlated with 6-methyl-5-heptane-2-ketone during storage.