Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds

doi:10.7506/spkx1002-6630-201416015

Abstract

Abstract:

Ultrahigh pressure and thermal treatment were applied jointly to treat blunt-snout bream sausage with added
matcha to improve its quality. Response surface analysis showed that treatment at 410.52 MPa and 41.07 ℃ for 14.91 min
provided good texture properties. The results of analysis by gas chromatography-mass spectrometry (GC-MS) indicated
that both traditional boiling and the combined ultrahigh pressure and thermal treatment favored the formation of aroma
compounds, while after this combined treatment further boiling gave rise to adverse effects.

Key words: ultrahigh pressure, blunt-snout bream, sausage, flavor

CLC Number:

S986.1

SHANG Xiao-lan, LI Cong-sheng, LU Yan-xia, JIANG Hai-qiang. Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416015.

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Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds

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