The effects of long-term fermentation on volatile flavors and changes in sensory evaluation were studied by SPME-GC-MS and fuzzy mathematical sensory evaluation. The results indicated that the types and contents of volatile flavor compounds exhibited dynamic change at different stages. After 90 days of fermentation, the amount of volatile flavor substances tended to be stable, and these substances mainly were esters, aldehydes and acids. The comprehensive characteristic flavor component change, profile analysis and principal component analysis showed that the flavor of fresh pork was mainly affected by aldehydes. After 30 days of fermentation, the flavor of acid meat was grassy and it mainly affected by esters and alcohols. During the fermentation period of 30-90 days, it was mainly affected by ketones and acids, and the fermented meat became the main flavor of sour meat. At the same time, it has the taste of grass and the fragrance of melon and fruit, which constitutes the unique flavor characteristics of the sour meat. Fermentation for about 150 d is mainly affected by hydrocarbons, esters, alcohols and other types, and it is irritating odor such as rubber and fat. From these results, it is suggested that the fermentation period within 60 days was better, not more than 90 days. Research data on flavor chemistry can be provided for the preservation of traditional sour meat in a fermented manner.
FAN Xiaowen
,
CHANG Rong
,
ZHAO Zhulian
,
ZHOU Caiqiong
. The change of volatile flavor substance in sour pork fermentation and its effect on quality[J]. Food and Fermentation Industries, 2019
, 45(22)
: 68
-75
.
DOI: 10.13995/j.cnki.11-1802/ts.021444
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