Abstract:

In this study, the changes in volatile flavor components in islamic spiced beef at different processing steps were
analyzed. The volatile flavor components in samples from pre-cooking, cooking for 1 h, complete cooking, and cooling were
extracted and identified by solid phase micro-extraction coupled with gas chromatography-olfactometry-mass spectrometry
(SPME-GC-O-MS). The results showed that a total of 103 volatile compounds were identified in islamic spiced beef during
processing, 18 of which were detected in all 4 processing steps. The numbers of volatile compounds in the 4 processing
steps were 46, 51, 58 and 54, respectively. The relative contents of aldehydes, ethers, nitrogen- and sulfur-containing and
heterocyclic compounds significantly increased, while esters gradually declined. However, the contents of alcohols, ketones
and acids did not change obviously during processing.

Key words: islamic spiced beef, processing, volatile flavor components, traditional Chinese meat products