Abstract:

The change of volatile flavor components during sour meat processing was analyzed by SDE-GC-MS to investigate the relationship between degradation of lipid and protein and flavor formation. Results showed that flavor compounds rose from 31 kinds in raw materials to 85 kinds in final products, and esters, aldehydes and hydrocarbons rose from 7, 8 and 10 at the beginning of fermentation to 23, 23 and 27 at the end of fermentation, respectively. In addition, relative content of esters, aldehydes and hydrocarbons rose from 24.34%, 23.71% and 31.63% at the beginning of fermentation to 33.86%, 38.40% and 20.87% at the end of fermentation. Linear correlation analysis revealed that POV exhibited a significantly negative correlation with relative content change of aromatic esters (P＜0.05). The characteristic volatile flavor components such as eucalyptol, [(2-ethoxyethyl) sulfanyl]-acetic acid, and 2-methoxy-phenol were generated during fermentation processing. Moreover, the major flavor components were 2,4-decadienal and ethyl decanoate, which formed special ester aroma, acidic taste and delicate fragrance of fermented sour meat. Flavor formation was possibly due to the growth and reproduction of microorganism and secretion of extra-cellular enzymes, which led to the degradation of lipid and protein to generate volatile flavor components including aldehydes, ketones, alcohols and acids and other substances, and result in esterification reaction for forming a unique acidic meat flavor.

Key words: sour meat, lipolysis, proteolysis, volatile flavor components, flavor characteristics