Effect of the Time of High Pressure Steam Sterilization on the Changes of Flavor Substance in Cold-eating Rabbits
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Abstract:
The effects of high pressure steam sterilization time (15, 20, 25, 30, 35min) on the physicochemical indexes of flavor substances, flavor substances and flavor substances were investigated. The results showed that the time of high-pressure steam sterilization has no significant effect on the moisture, protein, lipid, pH and chloride of cold-eating rabbits. The salty taste had a significant effect. Compared with unsterilized cold-eating rabbits, the taste activity value (TAV) of chloride was most similar to that when sterilized for 20 min. The content of total free amino acids decreased significantly within 15~20 minutes, and then increased significantly. Glu is the main umami-flavored free amino acid of cold-eating rabbits after sterilization; Lys is mainly sweet-flavored free amino acid; His is mainly bitter-flavored free amino acid. The equivalent umami concentration (EUC) at 35min is the highest, and the umami taste at 35min is stronger than that of the unsterilized product. A total of 54 compounds in 10 categories were detected during the sterilization process. Compared with the characteristic flavor substances of unsterilized cold-eating rabbits, there are differences in the types of characteristic volatile flavor substances and odor activity value (OAV). Except for the corresponding increase in the OAV of (E,E)-2,4-decadienal and hexadecal, the rest are constantly decreasing. From the analysis of the degree of reproduction of characteristic volatile wind odor substances, sterilization for 20 minutes is a better time to retain characteristic This provides a theoretical basis for the use of high pressure steam sterilization time in the industrial production of cold-eating rabbits.
