Mechanisms of cooking methods on flavor formation of Tibetan pork

Lujie Cheng; Xin Li; Yuting Tian; Qia Wang; Xiefei Li; Fengping An; Zhang Luo; Peng Shang; Zhendong Liu; Qun Huang

doi:10.1016/j.fochx.2023.100873

Mechanisms of cooking methods on flavor formation of Tibetan pork

Food Chem X. 2023 Sep 9:19:100873. doi: 10.1016/j.fochx.2023.100873. eCollection 2023 Oct 30.

Authors

Lujie Cheng^{1

2}, Xin Li¹, Yuting Tian², Qia Wang^{1

2}, Xiefei Li¹, Fengping An², Zhang Luo³, Peng Shang³, Zhendong Liu³, Qun Huang^{1

2

4}

Affiliations

¹ 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.
² College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
³ College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China.
⁴ Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Abstract

To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC-MS, and LC-MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant contributors to cooked samples. The volatile abundance of microwaved, fried, boiled, and air-fried pork was 1.61, 1.22, 1.47, and 1.69 times higher than raw, respectively. Leucine and threonine were detected to be the highest in the AF group, which were 1.30 and 3.60 times greater than RAW, respectively. In summary, oxidation of lipids and proteins caused by cooking treatments was the main source of flavor in cooked Tibetan pork. Air-frying treatment could greatly promote the production of flavor compounds and give unique flavor to Tibetan pork.

Keywords: Cooking methods; Flavor; Metabolomics; Oxidation; Tibetan pork.