Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork

被引：19

作者：

Liu, Zhijie ^{[1
,2
]}

Huang, Yiqun ^{[2
]}

Kong, Shanshan ^{[1
]}

Miao, Junjian ^{[1
,3
]}

Lai, Keqiang ^{[1
,3
]}

机构：

[1] Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Hucheng Huan Rd,LinGang New City, Shanghai 201306, Peoples R China

[2] Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, 960 Sect 2,Wanjiali South Rd, Changsha 410114, Hunan, Peoples R China

[3] Shanghai Ocean Univ, Engn Res Ctr Food Thermal Proc Technol, Shanghai 201306, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 419卷

基金：

中国国家自然科学基金;

关键词：

Precooked meat; Storage; Headspace; Lipid oxidation; Volatile compound; LIPID OXIDATION; ETHANOLIC EXTRACTS; COLD-STORAGE; CHICKEN; COOKING; MUSCLE; BEEF;

D O I：

10.1016/j.foodchem.2023.135962

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 degrees C, 30 min) and collecting headspace volatiles of precooked pork (100 degrees C, 10 min; stored: 0 degrees C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 +/- 0.86-12.05 +/- 0.44 mg/kg), (E)-2-octenal (1.54 +/- 0.16-3.07 +/- 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 +/- 0.44-2.58 +/- 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their for-mation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of pre-cooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.

引用

页数：10