Studies Under Ultra-high Pressure On Flavor Components In Muscle Of Sheep

Ultra-high pressure is a new advanced technology in food processes in the word。Most external and internal researches think that the flavor components in food is small molecule matter ,so the effects of high pressure on those is little。The subject studies the effects of high pressure on the flavor components in muscle of sheep from October 2001 to January 2002。 (1):Studied the changes of nucleotide and metabolizing products contents in muscle under high pressure。These were determined by High Performance Liquid Chromatography。 (2):Studied the changes of free amino acid contents in muscle under high pressure with Amino Acid Analyzer。 (3):Studied the changes of volatile flavor components in muscle under pressure using GC/MS。Those results shows that high pressure treatment can increase the flavor nucleotide(5'-IMP,5'-GMP,INO,HYP) content。The free amino acid content especially those contribute to muscle flavor were increased。The volatile flavor substance`s kind and relative content rised after high pressure treatment。...