Effects Of Plasma-Protein Powder On Flavor Compounds Of Pork Meat

Plasma-protein powder, containing a variety of human needs of nutrients, canreplace fat and increase the protein content of meat products, and also improvetextural properties of those. In this study, the effect of PP, salt, cooking time andcooking temperature on flavor substance of pork meat was investigated via gaschromatography-mass spectrometry (GC-MS) and liquid chromatography (HPLC)techniques. The results showed as follow:1. The suitable conditions of HS-SPME for volatile flavor compounds inplasma-protein pork gels (PPG) were extraction fibers75μm CAR/PDMS,extraction temperature55°C, extraction time40min.2. Eighty-six volatile flavor compounds (similarity≥80%) were detected inthe PPG which was added3%PP.16new compounds, including1ketone,3alcohols,2acids,7hydrocarbons,1heterocyclic,1ether and1ester, were detectedamong86compounds, while2-heptanone and2,5-dimethyl pyrazine (volatileflavor compounds) were increased significantly, and octanal and nonanal (volatileflavor compounds) were decreased obviously (P＜0.05).3. The addition of1-4%PP could decrease the octanal and nonanal of PPG (P＜0.05). With the addition increasing, the total trend of2,5-dimethyl pyrazine wasincreased obviously (P＜0.05). The addition of3-4%PP could induce2-heptanoneincreased significantly (P＜0.05).4. The addition of1.0-2.0%salt could obviously increase the content in PPGof volatile flavor compounds which were2-heptanone,2,5-dimethyl pyrazine,octanal, nonanal and IMP (umami substances)(P＜0.05). But the variation trend ofthose compounds due to the increase of salt were unobvious (P＞0.05), while thecontent of Hx was decreased significantly as the salt increasing (P＜0.05).Therefore, the addition of salt could not only produce salt taste, but also improvethe umami.5. Compared with cooking temperature65°C, the content of2-heptanone inPPG could obviously decrease at75-85°C, while the content of2,5-dimethylpyrazine could significantly decrease at85-95°C, and the content of octanal andnonanal obviously increase (P＜0.05). At the range of cooking temperature65-95°C, the content of IMP increased significantly (P＜0.05), but the increasing was insignificant above85°C (P＞0.05).6. The total trend of content of2-heptanone, octanal, and nonanal wasincreasing with the time extension in the range of20-60min, while the increasingwas significant in40-60min (P＜0.05). But the content of2,5-dimethyl pyrazinewas decreased. The accumulation of IMP was advantageous after50min, while theHx (bitter substances) was restrained.