Cheng Lujie, Wang Qia, Li Xiefei, Huang Xinyuan, An Fengping, Luo Zhang, Wang Jingjing, Zeng Qiaohui, Shang Peng, Liu Zhendong, Huang Qun
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.
Food Chem X. 2024 Jun 22;23:101591. doi: 10.1016/j.fochx.2024.101591. eCollection 2024 Oct 30.
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami. The comprehensive analysis of all samples revealed the identification of 107 volatile flavor compounds, including 10 unique aroma compounds that were specifically detected in the AF group. Additionally, the air frying process notably increased the free amino acid and nucleotide concentrations in sour meat by 53.58% and 159.29%, respectively, while causing a significant reduction in both fatty acid and lactic acid content by 22.84% and 49.29%, respectively. All three frying methods altered the flavor of the samples, but air frying performed better in terms of flavor and texture.
为获得营养丰富、健康且风味浓郁的酸肉产品，采用代谢组学和其他风味分析技术，评估了不同油炸方法（微波、空气炸和传统油炸）对低盐酸肉风味品质的影响。油炸后，酸肉的pH值显著上升，而硫代巴比妥酸反应物（TBARS）值显著下降。电子鼻和电子舌结果表明，空气炸可以降低酸度并改善鲜味。对所有样品的综合分析鉴定出107种挥发性风味化合物，其中包括在空气炸组中特异性检测到的10种独特香气化合物。此外，空气炸过程使酸肉中的游离氨基酸和核苷酸浓度分别显著增加了53.58%和159.29%，同时脂肪酸和乳酸含量分别显著降低了22.84%和49.29%。所有三种油炸方法均改变了样品的风味，但空气炸在风味和质地方面表现更佳。
