A detection method for oxidative deterioration of cured meat products

A technology of oxidative deterioration and detection method, which is applied in the field of detection of oxidative deterioration of cured meat products, and can solve the problems of the explanation of the detection method and the inability to know the detection method.
CN104020224BActive Publication Date: 2015-12-09CHINA MEAT RES CENT
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
CHINA MEAT RES CENT
Publication Date
2015-12-09

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Abstract

The invention relates to a method for detecting oxidative deterioration of a cured meat product. The method adopts a headspace solid phase microextraction and GC-MS technique to analyze the kinds and change of smell substances of the cured meat product, and a detection result shows that after a rancid characteristic odor appears in the storage process, people find that one or more of six substances including 2,4-heptyl diene aldehyde, 3-octylene-2-ketone, anti-2-caprylic aldehyde, 2-tridecylene aldehyde, 2,4-decadienal and 2-hendecene exit in the cured meat product; one or more of the six substances corresponding to different products and sense and peroxide value indicators of the products are contrastively analyzed, people find that the six substances exist after the rancid odor appears and also in the early stage of oxidation, and the content of the six substances is gradually increased along with the prolonging of storage time. Further, the result proves that the six substances can be used as the indicator of the fat oxidative deterioration degree of the cured meat product in the storage process.
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Description

technical field

[0001] The invention relates to a quality detection method for meat products, in particular to a detection method for oxidative deterioration of cured meat products. Background technique

[0002] Cured meat products include bacon, ham, sausage, non-smoked salted duck, smoked salted duck, and bacon, which refer to fresh (frozen) meat as raw materials, adding auxiliary materials, marinating, drying, drying or smoking. bacon or bacon products.

[0003] Cured meat products are one of the traditional meat products in my country. Because of its long history and cultural background and unique flavor, it has become a typical representative of traditional Chinese meat products. Their main features are easy processing and production, unique flavor, and storage resistance at room temperature.

[0004] my country's traditional cured meat products have high fat content, long production cycle, and direct contact with air during the production process. Fermentation mature...

Claims

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