| Title: | Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis |
| Author(s): | Liu H; Ma Q; Xing J; Li P; Gao P; Hamid N; Wang Z; Wang P; Gong H; |
| Address: | "School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: sd_lh1990@126.com. Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand. Thermo Fisher Scientific, Beijing 100102, China. Yantai Rongke Biotechnology Co., Ltd., Yantai 264025, China. School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: hsgong_221@163.com" |
| DOI: | 10.1016/j.foodchem.2023.137100 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "For the first time, the formation and retention effects of key aroma compounds in ready-to-eat pork roasted using circulating non-fried roast (CNR), microwave heat (MWH), superheated steam (SHS) and traditional burning charcoal (BCC) were comprehensively analyzed. The results showed that 20 out of 50 odorants were key aroma compounds. The 2,3-dimethylpyrazine, trimethylpyrazine, and LPC 18:2-SN1 were potential biomarkers that distinguished roasted pork. Phospholipids, especially phosphatidylcholine (PC), phosphatidylserine (PS), and phosphatidylethanolamine (PE), played a crucial role on the generation of key aroma compounds in roasted pork. Moreover, triglyceride (TG) that included TG (16:0_18:1_18:1), TG (16:0_18:0_18:0), and TG (16:0_18:0_18:1) were responsible for the retention of key odorants. This study further found that appropriate heat transfer conditions (thermal conductivity, specific heat capacity), and water activity contributed to the formation and retention of key odorants in roasted pork. The CNR method could be a promising alternative to the traditional BCC method in roasted pork" |
| Keywords: | Animals Swine Odorants/analysis Hot Temperature Lipidomics *Pork Meat *Red Meat Gas Chromatography-Mass Spectrometry *Volatile Organic Compounds Aroma compounds Circulating non-fried roast Heat transfer Lpc 18:2-sn1 Ready-to-eat roasted pork Tg (16:0_18:1; |
| Notes: | "MedlineLiu, Huan Ma, Qianli Xing, Jiangtao Li, Pi Gao, Peng Hamid, Nazimah Wang, Zhongshuai Wang, Ping Gong, Hansheng eng England 2023/08/13 Food Chem. 2024 Jan 15; 431:137100. doi: 10.1016/j.foodchem.2023.137100. Epub 2023 Aug 7" |
