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

ABSTRACT: Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (p < 0.05) and the cooking loss increased (p < 0.05) with stir-frying time extending. The L* value and the b* value showed first an increasing and then decreasing trend (p < 0.05), while the a* value significantly increased (p < 0.05). The higher the cooking temperature of sample, the faster the indexes changed. In stir-frie

SUBMITTER: Wang Z 

PROVIDER: S-EPMC10706283 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature