Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 225 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029521

Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique

  • YU Meijuan ,
  • JIANG Shuiyan ,
  • LOU Aihua ,
  • YANG Hui
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  • 1(Hunan Agricultural Products Processing Institute, Hunan Academy Agricultural Sciences, Changsha 410125, China)
    2(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)

Received date: 2021-10-08

  Revised date: 2021-11-01

  Online published: 2022-12-02

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Abstract

In this study, Jiuyi Mountain rabbit meat was used as raw material to make rabbit sausages by using three drying methods, namely natural drying, hot-air drying and heat pump drying. The meat was treated with a gradient drying time, and the texture and water activity were used as detection indicators. Moreover, gas chromatography ion mobility spectrometry (GC-IMS) technology was used to analyze volatile flavor compounds in rabbit meat sausages, and the effects of three drying methods on the drying characteristics and volatile flavor compounds of rabbit meat sausages were systematically analyzed. The results showed that the Aw value of the rabbit meat sausages treated by three drying methods decreased significantly, and the heat pump drying speed was significantly better than the hot air drying and natural drying. The texture changed with the elongation of the drying time, and its hardness, elasticity and chewiness increased, the texture characteristics of hot air drying and heat pump drying were not significantly different, but clearly distinguished from natural drying. A total of 33 volatile components were detected and identified in rabbit meat sausages. Aldehydes and alcohols were the most important volatile flavor substances. Different drying methods contained common VOCs; the only difference was the different content. PCA analysis showed that water activity and textural properties were generally negatively correlated, while, volatile flavor compounds were negatively correlated with water activity.

Key words： rabbit sausage; heat pump drying; gas chromatography-ion mobility spectrometry

Cite this article

YU Meijuan , JIANG Shuiyan , LOU Aihua , YANG Hui . Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique[J]. Food and Fermentation Industries, 2022 , 48(21) : 225 -231 . DOI: 10.13995/j.cnki.11-1802/ts.029521

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