Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (1): 142-152.doi: 10.3864/j.issn.0578-1752.2012.01.017

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Regression Analysis of Sensory Characteristics and Volatile Compounds in Pork Product During Cold-Storage

 LI  Hong-Jun, HUANG  Ye-Chuan, HE  Zhi-Fei, LI  Feng   

  1. 1.西南大学食品学院， 重庆 400716；2西南科技大学生命科学与工程学院，四川绵阳 621002
  • Received:2011-07-12 Online:2012-01-01 Published:2011-09-09

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Abstract: 【Objective】 The objective of this study was to investigate the changes in volatile compounds and sensory characteristics, and the relationship between them in pork product during cold-storage. 【Method】 The longissimus muscles from Rongchang (RC) and PIC pigs were cooked at different temperatures respectively, and after keeping in the dark at 4℃ in oxygen permeable bags for 0, 3 or 6 days, the sensory characteristics, TBARS values and volatile compounds of all samples were analyzed. 【Result】During cold-storage, the concentration of some lipid-derived products, TBARS value and warmed-over flavor (WOF-F) significantly increased while the meat-like flavor (Meat-F) markedly decreased in samples. Analysis of partial least squares regression (PLS) showed that TBARS value, Meat-F and WOF-F score were significantly related to 8, 31 and 23 kinds of volatile compounds respectively, and regression models established on the basis of these volatile compounds could well predict TBARS value, Meat-F and WOF-F score in each sample. 【Conclusion】 The changes of sensory characteristics in pork products during cold-storage were mainly due to the concentration variation of some volatile compounds.

Key words: warmed-over flavor, meat-like flavor, TBARS value, volatile compound

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