Abstract:

Alternation and analyses of components and fermented favor substances of Libo sour meat in Guizhou during fermentation were investigated in this paper. The results showed that pH value of sour meat trended to decrease, especially at first 10 days, lowering from pH 7.20 to 4.50, and further to 3.60 at 45 days. Protein and fat of sour meat displayed an increasing tendency with decreasing water, but an opposite trend was found for total sugar. Metabolites such as total acids, amino acids nitrogen, free amino acids and total volatile salt-basic nitrogen increased gradually with the fermentation period. 34 spices of compounds related to flavor of traditional sour meat were found, including 15 acids, 11 aldehydes, 1 hydrocarbon, 1 allyl, 3 estercoholdens, and 3 alcohols, with acids being the major compound which accounts for 44% of total flavor compounds.