To improve the comprehensive utilization of cattle by-products, the fresh bovine liver was used as the raw material and deodorized by shallot-ginger extract masking method, baker's yeast fermentation method, active dry yeast + β-cyclodextrin (β-CD) composite method, and ultrasonic + chitosan composite method, validated by headspace-solid phase micro-extraction/gas chromatography-mass spectrometry combined with the relative odor activity value (ROAV) to confirm the characteristic off-flavor substances and the best deodorization method of bovine liver. Results showed that the suitable conditions for deodorization by the shallot-ginger extract masking method were that the shallot-ginger extract was 1∶1, the material-liquid ratio was 1∶3, and the soaking time was 30 min, the suitable conditions for deodorization by baker′s yeast fermentation method were: 1.0% baker′s yeast, fermentation temperature of 35 ℃ and time of 40 min, the suitable conditions for the composite deodorization method of active dry yeast+β-CD were: 1.0% yeast, fermentation temperature of 35 ℃, fermentation time of 40 min, 1.0% β-CD, and treatment temperature of 35 ℃, and the suitable conditions for the composite deodorization method of ultrasound + chitosan were: ultrasonic power of 500 W, ultrasonic duration of 8 min, the material-liquid ratio of 1∶10, chitosan solution (mass concentration 3g/L) with bovine liver mass ratio 1∶3, and the treatment duration were 35 min. The results of GC-MS analysis showed that 35, 23, 24, 28, and 20 volatile flavor substances were detected in the bovine liver after deodorization treatment by the fresh bovine liver and shallot-ginger extract masking method, baker’s yeast fermentation method, active dry yeast + β-CD complex method and ultrasound + chitosan complex method, and the analytical results were consistent with the results of thiobarbituric acid (TBA) value, off-flavor value and sensory evaluation, and ultrasound + chitosan complex method was more effective in deodorizing bovine liver. The off-flavor substances of bovine liver may include n-hexanal, (E,E)-2,4-nonadienal, E-2-octenal, nonanal, decanal, dodecanal, and nonanol. This study can provide theoretical support for flavor improvement, processing and utilization of bovine liver.
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