Comparison of Quality Characteristics and Volatile Flavor Compounds of Pork Slices at Different Post-slaughter Time
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Abstract:
In order to investigate the effect of post-slaughter time on the quality characteristics and volatile flavor compounds of pork slices, the pork slices were starched at 12, 24, 36 and 48 h after slaughter, respectively, and the cooking loss rate, pH, color difference, moisture, protein, fat content, texture properties, microstructure and volatile flavor components were detected before and after the treatment. The results showed that the cooking loss rate of pork slices was significantly affected by the post-slaughter time (p<0.05). The cooking loss of pork slices was the lowest (8.14%) after 24 h slaughter. The pH of processed pork slices decreased continuously at the beginning of slaughter and began to rise after 36 h slaughter. The processed pork slices produced after 24 and 36 h slaughter showed good quality that the characteristics of color, nutrition, texture, brightness (L*) value, moisture content, elasticity and chewiness were acceptable. Results of microstructure showed that after 24 h slaughter, the gap of muscle bundle was bigger, the muscle fiber structure was looser and the tenderness was the best. Seventy-one kinds of volatile flavor compounds were detected before and after conditioning pork slices with different postmortem time, and the relative contents of aldehydes were 76.43% and 74.27% respectively after 24 and 36 h slaughter. The results showed that the pork from after 24 to 36 h slaughter was more suitable for the processing of prepared pork slices.
