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

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.