1. Dynamic changes in quality and flavor compounds of pork tendons during puffing process
- Author
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Xiao-qing Miao, Jia-bo Huang, Ya Li, Xiu-ping Dong, Na Sun, and Peng-fei Jiang
- Subjects
Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Abstract To improve the portability of dried pork tendons for consumption, this study investigated the effects of different puffing temperatures (190 °C - 250 °C) and times (1-7 min) on the quality and flavor of pork tendons. As the temperature and time increased, the expansion ratio of pork tendons exhibited a gradual increase. The microstructure of the puffed pork tendons exhibited a uniform porous structure at 230 °C and 250 °C for 6 min. However, further puffing treatment destroyed the spatial structure. GC-IMS identified 68 volatile organic compounds (VOCs), and a total of 16 key VOCs including 2-trans-4-trans-decadienal were screened by GC-MS. Nonanal, 1-octen-3-ol, 2-amylfuran and 2-ethylfuran proved to have a significant effect on the flavor of the puffed pork tendon. The combined puffing performance and flavor analysis revealed that puffing at 230 °C for 6 min was the preferred parameter for puffed pork tendons.
- Published
- 2024
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