Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

Abstract

The present study aims to explore rapid method for the detection of flavor substances in Ningxiang pork. Collect the longissimus dorsi samples of Ningxiang pigs with a left carcass weight 25-30 kg. After pretreatment, five factors affecting the volatile flavors of Ningxiang pork were detected: heat treatment time, the amount of saturated NaCl solution added, sample weight, equilibrium time and equilibrium temperature. The results showed that among the five factors, the heat treatment time had the greatest influence on the volatile flavors of Ningxiang pork and the equilibrium time had the least influence. The volatile substances of Ningxiang pork showed a trend of first increasing and then decreasing with the heat treatment time going on, the addition of saturated NaCl solution and the change of the sample weight. The overall flavor of Ningxiang pork increased with the increase of equilibrium temperature, and after equilibrating for 15 min, the overall flavor of Ningxiang pork was basically not affected by the equilibrium time. The optimal combination of conditions for rapid detection of Ningxiang pork flavor substances using electronic nose is sample weight 3 g, saturated NaCl solution 0.5 mL/g, heat treatment time 3 min and equilibrium time 15 min at 55 C. Practical ApplicationsTo establish an experimental method for the rapid detection of volatile flavor compounds in Ningxiang pork using an electronic nose, and to initially construct a fingerprint of Ningxiang pork flavor, with a view to providing more efficient and accurate ideas and methods for evaluating the quality and authenticity of Ningxiang pork.

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…In fermented meat products such as fermented pork, sour sausage and salami, it has been found that VOCs released from these foods are usually acetic acid, ethyl butanoate, hexanal, methional, 1-octen-3-ol, benzeneacetaldehyde and 4-methyl-phenol [154]. The vast majority of research studies have used MOS in the E-nose system for a variety of purposes, including the manufacturing evaluation process to evaluate the lipid oxidation of Chinese-style sausage during processing and storage [155], the detection of the flavor substances in Ningxiang pork [156], the identification of the flavor profile for dry fermented sausages with different NaCl substitutes [157], the construction of volatile profiles and taste properties of Harbin red sausages [158] and the discrimination of different Mediterranean salami [159].…”