Zhao Laiyu, Xu Lina, Huang Feng, Wei Wensong, Barbut Shai, Erasmus Sara, Zhang Chunhui
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Food Chem. 2025 Nov 1;491:145256. doi: 10.1016/j.foodchem.2025.145256. Epub 2025 Jun 20.
Tibetan pork is a local Chinese pig breed that is raised in high-altitude environments. This study examined the formation pathways of lipid-derived odour-active volatile compounds in Tibetan pork across three cooking methods: sous-vide (SV), pan-frying (PF), and oven-roasting (OR), by investigating the pro-oxidative roles of free iron and changes of lipid molecules. It was found that lipid-derived volatiles in low-temperature methods were generated in two stages: initially from free fatty acids and lysophosphatidylcholines, and later from the oxidation of phospholipids, with the later stage being affected by free iron, which followed by increasing lipid oxidation properties. Conversely, high-temperature methods such as PF and OR led to rapid lipid oxidation at the beginning of cooking, producing odours from eicosanoids, triglycerides, and phospholipids, while their oxidation was less impacted by free iron. The lipid-derived compounds were probably the intermediate products in the development of Strecker- and Maillard-derived volatiles during high-temperature cooking.
藏猪是中国的一个本地猪种，饲养于高海拔环境。本研究通过探究游离铁的促氧化作用和脂质分子的变化，考察了藏猪在三种烹饪方式（低温慢煮（SV）、煎炒（PF）和烘烤（OR））下脂质衍生的气味活性挥发性化合物的形成途径。研究发现，低温烹饪方式下脂质衍生的挥发物分两个阶段产生：最初来自游离脂肪酸和溶血磷脂酰胆碱，随后来自磷脂的氧化，后期受游离铁影响，脂质氧化特性随之增强。相反，PF和OR等高温烹饪方式在烹饪开始时会导致脂质快速氧化，产生类二十烷酸、甘油三酯和磷脂的气味，而它们的氧化受游离铁的影响较小。脂质衍生的化合物可能是高温烹饪过程中斯特雷克（Strecker）和美拉德（Maillard）衍生挥发物形成过程中的中间产物。
