Optimization Of Smoked Technology Of Smoked Horsemeat And Changes In Its Flavor

In this study, using horsemeat as material, the smoked technology of smoked horsemeat was optimizedthrough determining the texture, color and sensory evaluation. Under the optimal conditions, the horsemeatwere smoked by apple wood, red willow and begonia wood, respectively, and then compared with smokedhorsemeat purchased from supermarket. At the storage of0d,30d,60,90d, the physical and chemical index,texture, and total number of bacteria of smoked horsemeat were determined, and the volatile flavorcompounds were analyzed by SPEM-GC-MS. The results are as follows:1.The smoked technology of horsemeat was optimized through response surface methodology. Resultsshowed that the optimal smoked conditions were smoked time5.27h, smoked temperature62.50℃,smoked humidity70.68%. Under this conditions, the sensory evaluation scores was36.34, shear force of1860.056±65.296g, hardness of832.288±49.555g, elasticity of0.702±0.025, cohesiveness of0.354±0.001,chewiness of241.085±14.296, color of L, C and H values were31.52±0.75,29.17±1.76and12.03±1.95,respectively. The safety index of smoked horsemeat was in line with national standard.2.The horsemeat smoked by apple wood, red willow and begonia wood, respectively were comparedwith smoked horsemeat obtained from supermarket. Results indicated that pH of horsemeat smoked byapple wood was highest, reaching to6.635±0.005(P<0.05). The internal L,C and H values of apple woodsmoked horsemeat were33.553±1.124(P<0.05),32.433±0.227(P<0.05),11.360±0.909(P<0.05), and theexternal L, C and H values were10.283±1.168(P<0.05),48.757±1.365(P<0.05),14.187±0.597(P<0.05). Theshear force, hardness, cohesiveness and chewiness of apple wood smoked horsemeat were lowest than other.The volatile flavor compounds and relative amount of polyphenols in apple wood smoked horsemeat washighest, reaching to51kinds and35.16%, respectively. The sensory and overall acceptance of apple woodsmoked horsemeat were highest, reaching to34.273±5.159(P<0.05),7.364±1.120(P<0.05). The results ofphysical and chemical indicators were consistent with sensory evaluation.3.During storage, changes in the physical and chemical index and texture of two smoked horsemeatwere studied. Results indicated that with the increasing of storage period, the moisture content and pH oftwo smoked horsemeat were decreasing. The moisture content and pH of apple wood smoked horsemeatdecreased by10.14%and1.24respectively, and the red willow smoked horsemeat decreased by9.94%and1.25. The TBARS was gradually rising as storage period was increased. The TBARS of apple wood andred willow smoked horsemeat increased by0.153mg/100g(P<0.05) and0.210mg/100g(P<0.05),repectively.The total number of bacteria in the two smoked horsemeat increased by3.03Lg(CFU/g) and2.98Lg(CFU/g). The shear force, hardness, and chewiness of apple wood and red willow smokedhorsemeat were gradually increasing(P<0.05).However, the changes of elasticity and cohesiveness werenot significant(P<0.05).Changes in color of two smoked horsemeat were marked, and changes in theinternal and external color of apple wood smoked horsemeat were less than red willow smoked horsemeat.In summary, the storage effect of apple wood smoked horsemeat was better than red willow.4.The volatile flavor compounds of smoked horsemeat were analyzed during storage. Results showedthat160total volatile flavor compounds in the horsemeat smoked by apple wood were identified. Aftersmoked processing,76volatile flavor compounds in apple wood smoked horsemeat were determined.67,72and65volatile flavor compounds were determined, respectively, when storage of30days,60days,90days.157total volatile flavor compounds in the red willow smoked horsemeat were identified. Aftersmoked processing,69volatile flavor compounds in red willow smoked horsemeat were determined.65,69and53volatile flavor compounds were determined, respectively, when storage of30days,60days,90days.The results indicated that the total volatile flavor compounds in the apple wood smoked horsemeat werehigher than red willow, especially the content of polyphenols.