Wang Qia, Cheng Lujie, Wu Yingmei, Wu Yingqun, Xiang Qisen, Li Xiefei, An Fengping, Song Hongbo, Li Xin, Tian Yuting, Huang Qun
School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China.
Food Chem. 2025 Oct 15;489:144983. doi: 10.1016/j.foodchem.2025.144983. Epub 2025 May 31.
Electric roasting is replacing charcoal roasting due to better temperature and smoke control. However, the mechanism on flavor development of electric roasted Tibetan pork remains unclear. This study examined the effects of different electric roasting processes with identical roasted endpoints (150 °C/35 min, 200 °C/20 min, 250 °C/12 min) on chemical reactions and fluorescent AGEs levels in Tibetan pork. The overall flavor and flavor formation pathways were analyzed using E-nose, E-tongue, GC-MS, and LC-MS. High temperature reduced fatty acid (-34.29%) and amino acid (-45.12%) contents and enhanced flavor compounds. Malondialdehyde and glyoxal accelerated Strecker degradation and glycosylation of amino acids under high-temperature short-duration, increasing Strecker aldehydes, pyrazines, and fluorescent AGEs. Shorter roasting times reduced furanone production. This study examined the effects of electric roasting processes on the formation of volatile flavor compounds and harmful products in Tibetan pork from temperature and time, providing insights into optimizing flavor and safety in electric roasted meat.
由于更好的温度和烟雾控制，电烤正在取代炭烤。然而，电烤藏猪肉风味形成的机制仍不清楚。本研究考察了具有相同烤制终点（150℃/35分钟、200℃/20分钟、250℃/12分钟）的不同电烤工艺对藏猪肉中化学反应和荧光晚期糖基化终产物（AGEs）水平的影响。使用电子鼻、电子舌、气相色谱-质谱联用仪（GC-MS）和液相色谱-质谱联用仪（LC-MS）分析了总体风味和风味形成途径。高温降低了脂肪酸（-34.29%）和氨基酸（-45.12%）含量，并增加了风味化合物。丙二醛和乙二醛在高温短时间条件下加速了氨基酸的斯特雷克降解和糖基化反应，增加了斯特雷克醛、吡嗪和荧光AGEs的含量。较短的烤制时间减少了呋喃酮的产生。本研究从温度和时间方面考察了电烤工艺对藏猪肉中挥发性风味化合物和有害产物形成的影响，为优化电烤肉的风味和安全性提供了见解。
