Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties

The choice of processing technology for prepared meat products is at the core of the quality of the product, especially the appropriate preheating temperatures and reheating methods. This study investigated the effects of preheating and reheating processes on the water-holding capacity and flavor of prepared meat patties. The results indicated that the water-holding capacity of the heating-up preheating type was superior to that of the other preheating types. The product yield of the 160 → 190 °C preheating group was the highest (96.12 %), with the lowest reheating loss (11.32 %) and the largest proportion of immobilized water. Moreover, the GC-IMS analysis further revealed that the 160 → 190 °C preheating group had lower butyric acid contents and higher amounts of 2-acetylfuran and ethyl acetate, which conferred a sweet nutty aroma and fruity flavors to the patties. Among the five reheating groups, the electronic nose and GC-IMS comprehensively revealed that the flavor profile of the air-frying group had an attractive flavor characteristic. Additionally, more pyrazines and sulfur-containing compounds with pleasant odors were identified in the air-frying group. Furthermore, the air-frying reheated prepared meat patties scored the highest in sensory tests, with the highest purchase intention (80 %), and the purchase intention of the boiling group was only 20 %. This study is expected to improve the traditional process and provide a new strategy for developing high-quality meat products.

Lipid degradation contributes to flavor formation during air-dried camel jerky processing

Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1, P < 0.05); Cer/NS (d18:1/20:0), LPE (18:1), FA (18:0), GlcADG (12:0/24:1), and PE (18:2e/22:5) were identified as potential lipid biomarkers. A total of 96 volatile compounds were also identified, and 16 of these were identified as key aroma compounds in air-dried camel jerky. Meanwhile, 11 differential lipids significantly, negatively correlated with 7 key aroma compounds (P < 0.05) during processing, indicating that the precursors produced by the degradation of lipid molecules were important sources of volatile flavor substances in air-dried camel jerky.

Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the "bone of wine". In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (Lentinula edodes) were investigated through high-throughput sequencing technology and headspace gas chromatography-ion migration spectroscopy (HS-GC-IMS), using traditional wheat yeast as a control. The results showed that 1593 genera and 5507 species were identified among the four types of yeast, with Aspergillus and Paecilomyces being the most dominant microorganisms at the genus level. Carbohydrate, coenzyme, and amino acid metabolism may be the main metabolic processes of the dominant microorganisms in Jiuqu. In terms of flavor, a total of 79 volatile substance monomers and some dimers were detected from four types of Jiuqu raw materials, with the main substances being 12 aldehydes, 19 ketones, 13 alcohols, 19 esters, 4 olefins, 1 acid, 3 ethers, 4 furans, 1 pyrazine, 1 pyridine, 1 triethylamine, and 1 thiazole. The correlation results indicate that Aspergillus, Lactobacillus, and Vibrio correlate significantly with the volatile flavor compounds unique to shiitake mushrooms and also have a positive effect on alcohol, esters, and furans. These results could shed light on the selection of Lentinula edodes as a fermentation starter for Huangjiu in the Qinba Mountain area.