Method for detecting oxidative deterioration of cured meat product

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.