Analysis of Volatile Flavor Compounds in Ira Rabbit Meat Cured by Different Techniques by HS-SPME-GC-MS

doi:10.7506/spkx1002-6630-201520024

Abstract

Abstract:

The volatile compounds of hindquater meat of Ira rabbit cured by ultrasonic-assisted curing, tumbling curing and
standing curing, respectively and fresh rabbit meat were extracted by headspace solid-phase micro-extraction (HS-SPME)
and identified and quantified by gas chromatograph-mass spectrometry (GC-MS). A total of 67 volatile compounds were
identified and 44, 32, 42 and 43 volatile compounds were detected in cured rabbit meat from the above three techniques and
the fresh sample, respectively. The volatile composition of all four samples was dominated by aldehydes, hydrocarbons,
esters, ketones and alcohols, and aldehydes were the most predominant. The total peak area of volatile compounds of cured
rabbit meat from ultrasonic and tumbling treatments were significantly lower than that of the fresh rabbit meat, suggesting
both treatments can improve the flavor profile of rabbit meat.

Key words: rabbit, volatile flavor compound, curing, HS-SPME-GC-MS

CLC Number:

TS251.54

HUANG Han, HE Zhifei, LI Hongjun, WANG Zhaoming, YU Li. Analysis of Volatile Flavor Compounds in Ira Rabbit Meat Cured by Different Techniques by HS-SPME-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520024.

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Analysis of Volatile Flavor Compounds in Ira Rabbit Meat Cured by Different Techniques by HS-SPME-GC-MS

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