Study On The Flavor Formation Of Sour Meat During Processing

This research adhibited Chongqing and Guizhou traditional processing technic to bloat pork and fermentation,using sensory evaluation and chemical analysis to study the effect factors during sour meat processing,and analysed the sour meat's flavor formation under the condition of the optimized technics,the results are as fallows:1 The result of effect factor during the formation of sour salt's flavor quality(1) Do singal factor experiment on different percentage of rice flour and salt,and sensory evaluated during sour meat processing,and analysed the percentage of total sugal,total acid and free amino acid after fermented,integrated sensory evaluation of sourness,fatness,fat greasy,and the high percentage of total sugal and free amino acid,with an appropriate amount of salt to healthy, elicited that the best percentage of rice flour is 8%-12%and the best percentage of salt is 3%-4.5%.(2) Do a orthogonal experiment on different percentage of rice flour(8%,12%,16%), salt(3%,4.5%,6%) and different fermented temperature(5℃,15℃,25℃),the main basis is the high content of free amino acid and total sugal,the important order that 3 factors effect total sugar is:added the percentage of salt(A)>fermented temperature(C)>added the percentage of rice flour(B); the important order that 3 factors effect amino acid is:added the percentage of rice flour(B)> added the percentage of salt(A) >fermented temperature(C).Considering high total sugal and free amino acid,low salt,suitable fermented temperature,Analyzed the best manufactured parameter of sour meat is:salt 5%,rice flour 8%,at the temperature of 15℃fermented 60 days. (3) Five standards of sensory evaluation include colour,organization form,sourness,meat flavor and cooked taste indicate that the colour of sour meat changed from light red to dark red;fat colour changed from white to yellow;the rice flour on meat surface is disappearanced and wetness have white paste objects;Acid obvious after sour meat fermentated,and after cooked fat oil but not greasy.2 Results of the flavor formation during sour salt processing(1) Results of the change relate to taste components are:The percentage of water is gradually decreased during sour meat processing,fat samples dropped from 76.58%to 61.9%,lean samples dropped from 73.46%to 58.34%;the percentage of NaCl is ascended during fermented and rised from 4.45%to 4.62%.The percentage of total acid is rised from 0.11%to 0.95%,pH is gradually decreased during sour meat processing.The percentage of crude fat is dropped from 75.43%to 63.49%;the percentage of free fatty acid rised from 0.15% to 0.67%;AV is gradually ascended during sour meat processing;PV is increased at first,then showed a downward trend.The percentage of crude protein is dropped from 25.68%to 20.24%, and the percentage of nonprotein is rised from 1.24%to 2.68%.These changes alleviated sour meat's fatness and constitute the unique tastes include acid,fresh,sweet and salty.(2) Results of the change relate to aroma components are.103 flavor constituents were identified by GC/MS data,including 1 kinds of phenol,28 kinds of carbonyl,29 kinds of hydrogen,16 kinds of alcohol,25 kinds of ester and 1 kinds of acid.carbonyls,esters,hydrogens,alcohols can be identified at all the days.The variety regulation of flavor composition in fermented sour meat.The category and quantity of ester and hydrogen increased obviously during the processing.The category and quantity of alcohol and carbonyl decreased obviously during the processing.These changes constitute sour meat's unique flavor include ester flavor and delicate fragrance.