Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef

The effects of different paprikas on the sensory properties and the physicochemical properties of spiced beef were studied. Headspace solid phase microextraction and gas chromatography-mass spectrometry were used to identify the flavor substances in the samples. The results showed that the protein and fat content of the samples with paprika were higher compared to the blank group, which were 24.10-25.60 g/100 g and 3.40-3.70 g/100g, respectively. The scores of flavor and color in the blank group were 6.50 and 6.56, respectively, which were lower than the paprikas treatment group. Among the five paprika treatment groups, the color and taste scores of the samples treated with qixing paprika were higher, which were 8.00 and 8.07, respectively. A total of 145 volatile flavor substances were detected, compared with the control group, there were more volatile flavor substances in the paprika additive groups, indicated that paprika additive could enrich the flavor of spiced beef. Practical applications Paprika not only has a unique flavor, but also has good antioxidant properties. Spiced beef is popular among consumers. However, the surface color of the product is easy to change due to oxidation, which affects the color of the product, resulting in a decline in product sales and economic losses to the enterprise. In addition, the protein and fat of the product will be lost due to oxidation during processing. Therefore, the effects of different paprika on the color, nutritional value, and volatile flavors of spiced beef were studied. The purpose was to slow down the oxidation of products, improve the color of products, retain the nutritional value, and reduce the loss of enterprises by adding different capsicum. In addition, the volatile flavor of products will directly affect the sensory evaluation of consumers, so it is very important to understand the influence of pepper on volatile flavor compounds and consumption preference for volatile components.