Abstract: The purpose of this study was to explore the effects of cooking time on the quality and volatile flavors of Shizitou (meat ball), and to study the basic nutrients, color, calories, texture, tenderness and volatile flavors of Shizitou (meat ball) under different treatment time. The results showed that different cooking time could significantly effect on the nutritional quality and volatile flavor content of Shizitou (meat ball) (P<0.05). The cooking time increased the water content of the Shizitou (meat ball) significantly (P<0.05). Moreover, compared with raw meat, the fat content of Shizitou (meat ball) was reduced by 17.97% when cooking for 120 min. The L* value of the fat part of Shizitou (meat ball) decreased first and then increased with the cooking time increases. The L* value of lean meat parts showed a trend of first increasing and then decreasing. The cooking time reduced the calories of Shizitou (meat ball) by 41.04%. After texture analysis, the hardness, chewiness and tenderness of Shizitou (meat ball) changed significantly in cooking condition (P<0.05). When the Shizitou (meat ball) was cooked for 120 min, the mouthfeel of the Shizitou (meat ball) reached a tender and smooth mouth state. A total of 76 volatile flavor compounds were separated and identified from Shizitou (meat ball) by gas chromatography-mass spectrometry including aldehydes, esters, aliphatic hydrocarbons, alcohols, acids and other flavor compounds.
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2021, Vol. 47 
