FOOD SCIENCE

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Changes in Volatile Flavor Components in Dazu Black Goat Meat during Postmortem Aging

WANG Yana1, WANG Xiaoxiang1, WANG Zhenhua1, ZHANG Congcong1, SHANG Yongbiao1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Quality and Safety Risk Assessment Laboratory of Products Preservation (Chongqing), Ministry of Agriculture,
    Chongqing 400716, China; 3. Chongqing Engineering Research Center of Regional Food, Chongqing 400716, China
  • Online:2015-11-25 Published:2015-12-03
  • Contact: SHANG Yongbiao

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Abstract:

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS) was used for measuring changes in volatile flavor compounds in hindquarter meat of Dazu black goat. The
results showed that six 77 volatile flavor compounds, including hydrocarbons, aldehydes, alcohols, ketones, aromatic and
heterocyclic compounds, were detected. The highest proportion was aldehydes, followed by those of hydrocarbons, alcohols,
aromatic compounds. The numbers and amounts of ketones and heterocyclic compounds were lower. Among different
aging times, there were significant differences in the numbers and relative contents of volatile flavor compounds belonging
to six different classes, most of which were detected at 72 h and the content of each volatile compound was the highest
simultaneously. Therefore, postmortem aging was beneficial to the improvement of flavor components in mutton, and the
optimal aging time was 72 h.

Key words: hindquarter meat of Dazu black goat, headspace solid phase micro-extraction (HS-SPME), gas chromatographymass spectrometry (GC-MS), volatile flavor compounds

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