Effects of Key Process Points on the Formation of Volatile Components in Soft Canned Braised Pork Balls in Gravy

SHI Zeyu; SUN Zhigang; CAO Chuanai; KONG Baohua; XIA Xiufang; CHEN Qian; LIU Qian

doi:10.13386/j.issn1002-0306.2022080284

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 62-72. > DOI: 10.13386/j.issn1002-0306.2022080284

SHI Zeyu, SUN Zhigang, CAO Chuanai, et al. Effects of Key Process Points on the Formation of Volatile Components in Soft Canned Braised Pork Balls in Gravy[J]. Science and Technology of Food Industry, 2023, 44(12): 62−72. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080284.

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Effects of Key Process Points on the Formation of Volatile Components in Soft Canned Braised Pork Balls in Gravy

1.
College of Food Science, Northeast Agricultural University, Harbin 150030, China
2.
Large-scale Equipment Sharing Platform, Northeast Agricultural University, Harbin 150030, China

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Received Date: August 29, 2022
Available Online: April 16, 2023

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Abstract

Abstract

The present study was aimed to investigate the volatile flavor characteristics and changes on volatile flavors of key process points in the processing of soft canned braised pork balls in gravy, as well as verify the formation mechanism of Warmed-over flavor (WOF). There was a significant difference in the flavor profile between the samples after high-pressure steam sterilization and other groups (P<0.05). The steamed braised pork balls in gravy had better flavor, while the high-pressure steam sterilization treatment group produced significant WOF odor (mainly flaxseed oil and canned flavor) (P<0.05). And the principle odorous molecules of WOF were hexanal and heptanal based on their odor activity value (OAV). During the thermal processing, the content of hexanal and heptanal obviously increased (P<0.05), the POV value notably decreased (P<0.05) and the TBARS value markedly increased (P<0.05), which meant that heat treatment promoted the oxidative degradation of lipids in soft canned braised pork balls in gravy. This study would provide a theoretical basis and technical support for the off-flavor formation and quality improvement of the industrial products of soft canned braised pork balls in gravy.
- soft canned braised pork balls in gravy,
- key process points,
- warmed-over flavor,
- volatile compounds

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