The aim of this study is to explore the effect of lipid metabolism and formation of volatile flavor compounds in jar meat fermentation. The volatile flavor components of Anyue jar meat before and after fermentation for 20, 40, 60 and 75 days were analyzed by gas chromatography-mass spectrometer (GC-MS). Comparing with the Anyue jar meat before fermentation, the specific activity of lipase in fermented Anyue jar meat was significantly higher after 40 and 60 days of fermentation (P<0.05). The acid value in fermented Anyue jar meat increased considerably as well, especially after 75 days (P<0.05). The peroxide value (POV) in the fermented Anyue jar meat showed a tendency to decrease. The POV in the fermented Anyue jar meat for 75 days was greatly reduced (P<0.01), while thiobarbituric acid (TBA) increased significantly (P<0.01). These results indicated that fermentation may promote free fatty acid content in jar meat. The polyunsaturated fatty acids (PUFA) increased significantly in the Anyue jar meat fermented for 75 days (P<0.01). The optimum fermentation time may promote the formation of flavors components in the jar meat, such as n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone,acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, 2, 2, 4, 6, 6-pentamethylheptane, 2-pentyl furan, and dimethyl disulfide. In summary, fermentation helped the degradation and oxidization of fatty acids, as well as increasing the PUFA and sensory quality of jar meat.
XIAO Lan
,
LI Xiexin
,
XIAN Dandan
,
LIU Yanjia
,
ZHU Nan
,
XIONG Min
. Effects of fermentation on lipid metabolism and flavor substance formation in anyue jar meat[J]. Food and Fermentation Industries, 2019
, 45(24)
: 140
-147
.
DOI: 10.13995/j.cnki.11-1802/ts.021624
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