Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time
文献类型： 外文期刊
作者： Xu, Ying 1 ; Wang, Linzhe 1 ; Yang, Ping 1 ; Wang, Jingfan 1 ; Zhang, Hongru 3 ; Wang, Tianze 1 ; Zhang, Zhenfang 4 ; Wei, Wensong 1 ; Zhang, Chunhui 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2B, B-5030 Gembloux, Belgium
3.Beijing Univ Agr, Food Sci & Engn Coll, Minist Agr & Rural Affairs, Key Lab Agr Prod Proc & Qual Control Coconstruct M, Beijing 102206, Peoples R China
4.Shandong Hanon Sci Instrument Co Ltd, Jinan, Peoples R China
关键词： Stir-fried meat slices; Volatile compounds; Moisture diffusion; Water activity; Thermal reaction rate; Gas chromatography-ion mobility; spectrometry
期刊名称：MEAT SCIENCE （ 影响因子：6.1； 五年影响因子：6.8 ）
ISSN： 0309-1740
年卷期： 2025 年 223 卷
页码：
收录情况： SCI
摘要： The effect of the heating intensity on the volatile profiles of stir-fried pork slices was explored from the angle of moisture diffusion, which alters the thermal reaction rate. Infrared thermography was used to visually monitor the surface temperature difference between the medium and meat slices to aid in interpreting moisture diffusion behavior. Lower water activity and specific heat capacity mediated by moisture diffusion enriched volatile traits. The difference in moisture diffusion between the low-level fire (LF) group and high-level fire (HF) groups occurred mainly after 1 min of stir-frying. At this stage, 3-methylbutanal, 4-methylthiazole, dihydro-2-methyl-3(2H)-furanone, methylpyrazine, etc. were examined in the HF group, indicating the occurrence of the Maillard reaction, Strecker degradation, and lipid-Maillard interactions, which was supported by the results of free amino acids (FAAs) and Fourier transform infrared spectroscopy (FTIR). Additionally, short-term stir-frying with HF (< 1 min) could obtain the volatile characteristics produced by long-term stir-frying with LF (> 1 min), which might be due to shell formation on the surface of the HF-treated samples in the early stage, accompanied by thermal reactions to produce volatile compounds. This work provides a scientific basis for traditional cooking thought that stir-frying with HF is more fragrant and offers support for the transformation of traditional dishes from kitchens to factories.
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