[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18...[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.展开更多
Hierarchical control method which is based on a hierarchical architecture has been developed to be mainly aimed at large-scale complex systems.In order to analyse and control this kind of systems,we construct first an...Hierarchical control method which is based on a hierarchical architecture has been developed to be mainly aimed at large-scale complex systems.In order to analyse and control this kind of systems,we construct first an appropriate and low-dimensional abstract system,then synthesise and lift the control law from the obtained abstraction to the original system.As far as the linear systems with uncertain terms are concerned,this paper studies the robust control problem of high-dimensional uncertain linear systems and derives the results by employing hierarchical controlmethod.Furthermore,the LMI toolbox is allowed to be used for the computation of interface functions.Finally,our method framework is illustrated on a five-dimensional uncertain linear system.展开更多
基金Supported by Science and Technology Achievement Transformation Program of Sichuan Province(2023ZHCG0079)Research and Application of Key Techniques for Industrialization of Frozen Prepared Meat Dishes(GCZX22-35)Sichuan Pig Innovation Team of National Agricultural Industry Technology System(scsztd-2024-08-07).
文摘[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.
基金work was supported by the National Natural Science Foundation of China[grant number 61273090]and[grant number 61333008].
文摘Hierarchical control method which is based on a hierarchical architecture has been developed to be mainly aimed at large-scale complex systems.In order to analyse and control this kind of systems,we construct first an appropriate and low-dimensional abstract system,then synthesise and lift the control law from the obtained abstraction to the original system.As far as the linear systems with uncertain terms are concerned,this paper studies the robust control problem of high-dimensional uncertain linear systems and derives the results by employing hierarchical controlmethod.Furthermore,the LMI toolbox is allowed to be used for the computation of interface functions.Finally,our method framework is illustrated on a five-dimensional uncertain linear system.