Study On Components Analysis Of Liquid Smoke Flavoring And Application Of Sausage Food

Smoked food is very popular for its uique flavor. Traditional smoked food thatprocessed by fumigation is easily polluted by the harmful ingredients of smoke. Bycontrolled burning, the smoke condensate was collected and through preparationthe safe liquid smoke flavoring was processed. Liquid smoking is a kind of foodprocessing technology which developed on the basis of old fumigation method. Bythe method of adding smoked flavorings into food instead of the gas fumes couldhold smoked smell and reduce the content of harmful ingredients significantly, itbecame the scientific and the most important processing way in modern foodindustry. In this paper, liquid smoke flavoring was tested to ascertain the properties,the mixed components, volatile flavor compounds, the application effect andformula optimization. The research results are as follows:The test is based on the national standards and it turned out the contents ofacid,phenol,carbonyl compounds and benzo(a)pyrene in liquid smoke flavoringwere12.414%,5.707mg/mL,3.834g/100mL and0.7ug/Kg, respectively. Heavy metaland Arsenic were not detected. The contents of the mixed components was tested byCapillary gas chromatography-mass spectrometry (GC-MS) and the resultsincluding87kinds of subjects as acids, alcohols, aldehydes, phenols, esters,ketones, ethers and furans were48.687%,14.945%,10.093%,9.576%,8.759%,4.596%,2.383%,0.628%, respectively. Head space solid phase microextraction(HS-SPME) technique was employed to extract volatile flavor compounds whilevolatile flavor components were determined by GC-MS. The analysis parameters ofdifferent SPME fibers, extraction time, extraction temperature were optimized inthis study. The optimum extraction conditions were obtained as follows:50/30μmDVB/CAR/PDMS fiber, adsorption time was50min at40℃.Under this condition79kinds of volatile flavor components were determined. Phenols,esters, aldehydes,ketones,furans and acids were the major flavor compounds of liquid smokeflavoring, which relative content was55.526%,18.710%,16.162%,3.252%,2.108%,1.019%, respectively. The liquid smoked sausage were refrigerated at4℃, the changes of lipidoxidation indicators such as POV, AV, TBA, and microbial indicators such as totalbacteria count, Micrococcus and Staphylococci number, Enterobacteriaceae numberwere determined during storage. The results showed that the liquid smokedflavoring played a role of antioxidant and inhibition of bacteria growth and theinhibitory effect increased with the amount adding into the meat. Liquid smokedsausage has a better storage properties. The study on the anti-oxidant activities ofliquid smoked flavorings in comparison with VCand BHT showed that VChadhigher scavenging effect on DPPH more than BHT and smoked flavoring, and alsothe total reducing capacity and anti-lipid oxidation capacity. The antioxidantactivity enhanced as concentration increases.Liquid smoked sausage was studied to optimize the best formulation of theadditives with the textural properties(hardness and resilience) and water holdingcapacity and sensory scores as the indices in single factor analysis and orthogonalexperimental design method. The best formulation of the additives of the liquidsmoked sausage is mixed smoked liquid No.Ⅰ15‰,amylum6%,phosphorous salts0.3%, Carrageenan0.4%and soybean protein isolate3%. Volatile flavors ofself-made blank and liquid smoked sausage were extracted and analyzed as thesame condition, the results showed that the blank sausage contains87kinds ofsubjects, such as terpenes20.897%, aldehydes17.526%, phenols17.090%, alcohols14.306%, heterocyclic compounds9.525%,acids5.968%,esters5.182%, ketones4.435%,ethers4.094%and furans0.977%. And the liguid smoked sausage contains104kinds of components as terpenes20.292%, phenols18.776%, ketones14.100%,heterocyclic compounds13.574%, aldehydes9.641%, acids7.338%,furans7.262%esters4.396%,ethers2.503%and alcohols2.118%.