Effects of Shredded Carrot and Lettuce with Different Storge Time on Flavor Quality of Fish-flavored Shredded Pork
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Abstract:
The effect of shredded carrot and lettuce with preservative and different storage time on the flavor of fish-flavored shredded pork was studied. A total of 126 volatile flavor compounds in 9 categories were identified by full two-dimensional gas chromatography (GC×GC-MS) technology, including 17 alcohols, 14 aldehydes, 18 esters, 8 ketones, 2 phenols, 6 acids, 6 ethers, 43 hydrocarbons and 12 nitrogen, sulfur and heterocycles. In the fish-flavored shredded pork samples, a total of 22 flavor compounds were identified. Commonly found substances among all samples included geraniol, n-hexanal, heptanal, and n-octanal. Isovaleraldehyde, α-terpinene and o-isopropylbenzene were only detected in the untreated group. On the other hand, methyl-2,6-octadienal, E-2-octenal, ethyl decanoate, 2-nonone, and trans-caryophyllene were specifically found in the preservatives groups. Chitosan is known for its ability to absorb aldehydes, ketones, phenols, and esters, making it ideal for enhancing the flavor of vegetables used in
