Optimization of Production Technology and Identification of Volatile Flavor Components of Yuxiang Shredded Pork

In order to optimize the formula and explore the best sterilization conditions and storage methods of shredded pork with garlic sauce, a single factor and orthogonal experiment with juice loss rate, L*a*b* value, aerobic plate count, total volatile base nitrogen, pH, malondialdehyde determination combined with sensory evaluation were used. Besides, the volatile flavor compounds were studied by HS-SPME-GC × GC-MS and electronic nose. As a result, the optimized product formula (in terms of 100 grams of tenderloin) are as below: 20 g garlic, 4 g vinegar, 20 g pickled pepper, 8 g sugar and 1.2 g salt. The best sterilization process is sterilizing with autoclave at 121 ℃ for 15 minutes. In addition, the storage period is 15 days at −18 ℃. A total of 136 compounds were identified, including compounds with high content that may importantly contribute to its “Yu Xiang” flavor: α-Curcumene, (E,E)-2,4-decadienal, (E)-2-hexenal, (E)-2-octenal, (E)-2-decanal, 4-ethyl-2-methoxyphenol, 3-vinyl-3,6-dihydro-1, 2dithiain, diallyl disulfide, diallyl sulfide, diallyl trisulfide. The results of this study provide a theoretical basis for the industrialized production and flavor evaluation of shredded pork with garlic sauce.