Abstract:

Pork was used as the material to prepare into dry-cured pork with Staphylococcus epidermidis, Staphylococcus xylosus and Staphylococcus auricularis according to the technological processing of Rugao ham. Solid-phase micro-extraction and gas chromatography-mass spectrometer were used to determine the relative contents of volatile flavor components and identify the species in dry-cured pork. Meanwhile, the effect of microorganism fermentation strain on volatile flavor compounds in drycured pork was explored. Totally 149 compounds including 17 aldehydes, 32 alcohols, 44 hydrocarbons, 28 esters, 10 ketones, 10 acids, 5 heterocyclics, 1 phenol and 1 ether were identified in four samples. Different microorganism fermentation strains had significant impacts on the species and relative contents of flavor compounds in dry-cured pork. Compared with the control group, hydrocarbons in dry-cured pork exhibited a higher content. Whereas, heterocyclics exhibited a higher content in Staphylococcus xylosus group; aldehydes were more in Staphylococcus xylosus group and esters were more in Staphylococcus auricularis group.

Key words: microorganism fermentation strain, dry-cured pork, volatile flavor compounds