Mechanisms of cooking methods on flavor formation of Tibetan pork

Lujie Cheng; Xin Li; Yuting Tian; Qia Wang; Xiefei Li; Fengping An; Zhang Luo; Peng Shang; Zhendong Liu; Qun Huang

Food Chemistry: X (Oct 2023)

Mechanisms of cooking methods on flavor formation of Tibetan pork

Lujie Cheng,
Xin Li,
Yuting Tian,
Qia Wang,
Xiefei Li,
Fengping An,
Zhang Luo,
Peng Shang,
Zhendong Liu,
Qun Huang

Affiliations

Lujie Cheng: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Xin Li: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
Yuting Tian: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Qia Wang: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Xiefei Li: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
Fengping An: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Zhang Luo: College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China
Peng Shang: College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China; Corresponding authors at: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China (Q. Huang).
Zhendong Liu: College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China; Corresponding authors at: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China (Q. Huang).
Qun Huang: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Corresponding authors at: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China (Q. Huang).

Journal volume & issue: Vol. 19
p. 100873

Abstract

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To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant contributors to cooked samples. The volatile abundance of microwaved, fried, boiled, and air-fried pork was 1.61, 1.22, 1.47, and 1.69 times higher than raw, respectively. Leucine and threonine were detected to be the highest in the AF group, which were 1.30 and 3.60 times greater than RAW, respectively. In summary, oxidation of lipids and proteins caused by cooking treatments was the main source of flavor in cooked Tibetan pork. Air-frying treatment could greatly promote the production of flavor compounds and give unique flavor to Tibetan pork.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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