PDF(Pubmed)
Abstract：
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.
摘要：
为了获得营养，健康,和富含风味的酸肉制品，不同油炸方法的影响(微波，空气油炸,和传统油炸）使用代谢组学和其他风味分析技术评估了低盐酸味肉的风味质量。酸肉的pH值急剧上升,而TBARS值在油炸后显著下降。电子鼻和电子舌结果表明，空气油炸可以降低酸度并改善鲜味。对所有样品的综合分析显示鉴定出107种挥发性风味化合物，包括在AF组中特别检测到的10种独特的芳香化合物。此外,空气油炸过程使酸肉中的游离氨基酸和核苷酸浓度显著增加了53.58%和159.29%，分别,同时导致脂肪酸和乳酸含量显着降低22.84％和49.29％，分别。这三种油炸方法都改变了样品的味道，但是空气油炸在风味和质地方面表现更好。
