Discrimination analysis of dried pork slice processing stages based on flavor fingerprints
LIU Ping1, JIA Xinyi1, QI Xingpu1, CHEN Bin2, CHEN Tong3*
1(School of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China) 2 (School of Food and Engineering,Jiangsu University,Zhenjiang 212013,China) 3(School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China)
Abstract: In this paper, volatile organic compounds (VOCs) in different processing stages of dried pork slices were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and the GC-IMS fingerprints of dried pork slices at different processing stages were also constructed in order to realize the discriminant analysis of dried slices.GC-IMS was used to detect and analyze the flavor components of raw meat, mixed meat, fermented meat, semi-finished meat and finished meat in the process of dried pork being processed.Principal component analysis was performed on the selected GC-IMS characteristic values for future extraction and dimensionality reduction, and the k-nearest neighbors (kNN) pattern recognition method was used to classify and identify dried pork slices at different processing stages.The results showed that the main VOCs present in the processing of preserved meat were alcohols, aldehydes, acids, ketones, heterocyclic compounds, aromatic hydrocarbons and esters.GC-IMS technology combined with chemometric methods could effectively distinguish dried pork slice samples at each processing stage, which provides a new analysis technology for the research on the effect of processing technology on the flavor of preserved meat, and also provides a theoretical basis for the quality identification of meat products.
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