Volatile components of variation in pork storage process

Gas chromatography-mass spectrometry (GS-MS) technology was used to track the effects of different storage temperature (25, 4, -16℃ ) on volatiles in pork. The main research achievements were as follows:at 25℃ for different storage time (0, 8, 16, 24h) , the number of the main volatile components were 22, 25, 21 and 38, respectively. After its storage for 0h there was mainly hexanal, nearly 45% of the total content, for 8d and 16h (there was mainly 3-hydroxy-2-butanone, more than 50% ) and 24h (alkanes and sulfur, nitrogen and other ingredients) . At 4℃, there were 23, 31 and 33 kinds of gas respectively after 2d and 4d. The content of ethanol was 40%, and 6d the content of 3-hydroxy-butanol was 40%. At -16℃ , 26, 33 and 34 kinds of gas occured after 3d with 30% of ethanol, 6d with both more than 30% of ethanol and hexanal, and 9d with 60% of ethanol and sulfur, nitrogen and other ingredients. Therefore, the normal volatiles in pork were aldehyde, 3-hydroxy-2-butanone and ethanol, the special gas of corruption pork were methyl mercaptan, phenol, dimethyl sulfide and other ingredients, which provided a theoretical basis for the detection of pork freshness.