Effect of Secondary Heat Sterilization on Volatile Flavor Compounds in Stewed Pork
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Abstract:
In order to explore the effects of different secondary heat sterilization methods on volatile compounds in stewed pork, the volatile flavor compounds in different samples treated by secondary heat sterilization were extracted by headspace-solid phase micro-extraction (HS-SPME) and identified by gas chromatography mass spectrometry (GC-MS). The samples treated with different sterilization methods and the types of volatile compounds in these samples were further analyzed by principal component analysis (PCA) and cluster analysis (CA) using SPSS software. Sixty volatile compounds were identified from stewed pork samples treated with different sterilization methods, and the total peak areas of the volatile compounds after secondary sterilization were significantly decreased compared to those of the control group. The PCA results showed that the highest comprehensive score was in the control group; ketones, heterocyclic compounds, and hydrocarbons made dominant contributions, and the lowest comprehensive score was found in 110 ℃ sterilization group. CA revealed that the five different sterilization methods could be classified into three clusters: a cluster containing 85 ℃ and 95 ℃ sterilization groups, a cluster containing the control and 121 ℃ sterilization groups, and another cluster containing the 110 ℃ sterilization group. Eight volatile flavor compounds could be classified into two clusters: ketones, heterocyclic compounds, hydrocarbons, phenols, aldehydes, and ethers in one cluster, and alcohols and esters in another cluster.
