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.
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Food Chem. 2024 Jan 15;431:137100. doi: 10.1016/j.foodchem.2023.137100. Epub 2023 Aug 7.
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.
首次全面分析了循环非油炸烤（CNR）、微波加热（MWH）、过热蒸汽（SHS）和传统燃烧木炭（BCC）烤制即食猪肉中关键香气化合物的形成和保留效果。结果表明，50 种气味中有 20 种是关键香气化合物。2,3-二甲基吡嗪、三甲基吡嗪和 LPC 18:2-SN1 是区分烤猪肉的潜在生物标志物。磷脂，特别是卵磷脂（PC）、磷脂酰丝氨酸（PS）和磷脂酰乙醇胺（PE），在烤猪肉中关键香气化合物的生成中起着至关重要的作用。此外，包括 TG（16:0_18:1_18:1）、TG（16:0_18:0_18:0）和 TG（16:0_18:0_18:1）在内的甘油三酯（TG）负责保留关键气味物质。本研究进一步发现，适当的传热条件（热导率、比热容）和水活度有助于烤猪肉中关键气味物质的形成和保留。CNR 方法可能是烤猪肉中传统 BCC 方法的一种有前途的替代方法。
