PDF (12 MB)
Collect
Submit Manuscript
Research Article | Open Access

Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques

Shuangmin Liang1,2,§Huaying Chen1,2,§Xuehai Ge2Zhiping Xiao3Jiangping Fan1,2Zhiqiang Xu1,2Chunlian Song4Changrong Ge1Zhichao Xiao1,2()
Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Shangri-La Pure Land Agricultural Development Co., Diqing 674400, China
College of Veterinary Medicine, Yunnan Agricultural University, Kunming 650201, China

§These authors contributed equally to this work.

Show Author Information

Graphical Abstract

View original image Download original image

Abstract

In this study, the changes in flavor characteristics of dried pork slice at various stages of air fryer processing were systematically traced and analyzed using E-nose, gas chromatography-ion mobility spectrometry (GC-IMS) and lipidomics. The results showed that the volatile organic compounds (VOCs) and lipid composition of dried pork slice changed significantly at different processing stages. The analysis showed that the E-nose was able to differentiate between the odor profiles of different processing stages of dried pork slice, with significant differences between the samples. The GC-IMS detected 74 VOCs during the processing of dried pork slice, of which 61 were characterized and 19 differential signature VOCs were screened based on the partial least squares discriminant analysis (PLS-DA) model. Aldehydes and pyrazines increased significantly as the processing stage progressed, especially in the finished product stage. A total of 780 lipids were detected by lipidomics, among which triglycerides and phosphatidylcholine accounted for 50.26% and 35.00%, respectively, as well as degraded significantly during processing, and 38 differential lipid compounds were screened by using the PLS-DA model. Correlation analysis revealed that ethyl 2-hydroxypropanoate-D, ethyl 2-hydroxypropanoate-M, and 1-butanol,3-methyl-,acetate-D showed negative correlation with 38 differential lipids, while positive and negative correlations were found between the remaining 16 major VOCs and the differential lipids, indicating that lipid degradation was closely related to the generation of flavor compounds. This study revealed the key data of lipid degradation and flavor generation, which provided a scientific basis for optimizing the air fryer processing and enhancing the flavor quality of dried pork slice.

Electronic Supplementary Material

Download File(s)
FSAP-2024-0056_ESM.pdf (146.5 KB)

References

[1]

Y. Xu, S. Cheng, W. Liu, et al., Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy, CyTA-J. Food. 45 (2019) 217–225. https://doi.org/10.1080/19476337.2020.1752805.

[2]

S. Cheng, Y. Xu, W. Liu, et al., Microwave heating of dried minced pork slices with different fat content: an assessment of dielectric response and quality properties, LWT-Food Sci. Technol. 123 (2017) 217–225. https://doi.org/10.1016/j.lwt.2017.04.069.

[3]

K. A. Ismail, M. Dabbour, Optimization of the frying temperature and time for preparation of healthy falafel using air frying technology, Foods 10 (2021) 2567. https://doi.org/10.3390/foods10112567.

[4]

M. Zhou, G. Shi, D. Yi, et al., Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat, Front Nutr. 9 (2022) 1022590. https://doi.org/10.3389/fnut.2022.1022590.

[5]

Y. Wang, F. Li, Y. Liu, Effect of air frying on the formation of volatile compounds in chicken meat, J. Food Sci. 86 (2021) 4123–4131. https://doi.org/10.1016/j.jfoodsc.2021.04.069.

[6]

Y. Cao, G. Wu, F. Zhang, et al., A comparative study of physicochemical and flavor characteristics of chicken nuggets during air frying and deep frying, J. Am. Oil Chem. Soc. 97 (2020) 12376. https://doi.org/10.1002/aocs.12376.

[7]

X. Sun, Y. Yu, A. S. M. Saleh, et al., Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose, Food Res. Int. 173 (2023) 113335. https://doi.org/10.1016/j.foodres.2023.113335.

[8]

R. Domínguez, M. Pateiro, M. Gagaoua, et al, A comprehensive review on lipid oxidation in meat and meat products, Antioxidants 8 (2019) 429. https://doi.org/10.1016/j.antiox.2019.04.069.

[9]

M. Sidira, S. Smaoui, T. Varzakas, Recent proteomics, metabolomics and lipidomics approaches in meat safety, processing and quality analysis, Appl. Sci. 14 (2024) 5147. https://doi.org/10.3390/app14125147.

[10]

F. Gao, D. Wang, K. Zhang, et al., Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS, LWT-Food Sci. Technol. 202 (2024) 116290. https://doi.org/10.1016/j.lwt.2024.116290.

[11]

Y. Yang, P. Li, J. Cheng, et al., Using untargeted metabolomics and GC-IMS to analyze the influence of fat distribution on the flavor formation of bacon, Food Biosci. 45 (2024) 123–134. https://doi.org/10.1016/j.foodbio.2024.04.069.

[12]
H. Wang, Y. Wu, H. Xiang, et al., UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation, Food Chem. 395 (2022) 133676. https://doi.org/10.1016/j.foodchem.2022.133676.
[13]

J. Bleicher, E. E. Ebner, K. H. Bak, Formation and analysis of volatile and odor compounds in meat: a review, Molecules 27 (2022) 6703. https://doi.org/10.3390/molecules27196703.

[14]

X. Zhu, Y. Liu, Y. Song, et al., Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat, Food Chem.: X 18 (2023) 101019. https://doi.org/10.1016/j.fochx.2023.101019.

[15]

S. Al-Dalali, C. Li, B. Xu, Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat, Food Chem. 371 (2022) 131881. https://doi.org/10.1016/j.foodchem.2021.131881.

[16]

J. Li, Y. Dadmohammadi, A. Abbaspourrad, Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors, Crit. Rev. Food Sci. 62 (2022) 8265–8287. https://doi.org/10.1080/10408398.2021.1926906.

[17]

S. Duan, X. Tang, W. Li, et al., Analysis of the differences in volatile organic compounds in different muscles of pork by GC-IMS, Molecules 28 (2023) 1726. https://doi.org/10.3390/molecules28041726.

[18]

Z. Wang, L. Ji, J. Zhang, et al., A review: microbial diversity and function of fermented meat products in China, Front Microbiol. 12 (2021) 645435. https://doi.org/10.3389/fmicb.2021.645435.

[19]

T. Wu, M. Wang, P. Wang, et al., Advances in the formation and control methods of undesirable flavors in fish, Foods 11 (2022) 2504. https://doi.org/10.3390/foods11162504.

[20]

H. Reinhard, F. Sager, O. Zoller, Citrus juice classification by SPME-GC-MS and electronic nose measurements, LWT-Food Sci. Technol. 41 (2008) 1906–1912. https://doi.org/10.1016/j.lwt.2007.11.012.

[21]

I. Gómez, R. Janardhanan, F. C. Ibáñez, et al., The effects of processing and preservation technologies on meat quality: sensory and nutritional aspects, Foods 9 (2020) 1416. https://doi.org/10.3390/foods9101416.

[22]

B. Šojić, S. Milošević, D. Savanović, et al., Isolation, bioactive potential, and application of essential oils and terpenoid-rich extracts as effective antioxidant and antimicrobial agents in meat and meat products, Molecules 28 (2023) 2293. https://doi.org/10.3390/molecules28052293.

[23]

H. Mianning, H. Li, Q. Chen, et al., Study on the changes and correlation of microorganisms and flavor in different processing stages of Mianning ham, Foods 12 (2023) 1628. https://doi.org/10.3390/foods12071628.

[24]

Y. Fu, S. Cao, L. Yang, et al., Flavor formation based on lipid in meat and meat products: a review, J. Food Biochem. 46 (2022) e14439. https://doi.org/10.1111/jfbc.14439.

[25]

J. L. Berdague, C. Denoyer, J. L. Le-Quere, et al., Volatile components of dry-cured hams, J. Agric. Food Chem. 39(7) (1991) 1257–1261. https://doi.org/10.1021/jf00007a012.

[26]

J. M. Lorenzo, R. Domínguez, Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure, Flavour Fragr. J. 29 (2014) 3201. https://doi.org/10.1002/ffj.3201.

[27]

L. Purrinos, D. Franco, J. Carballo, et al., Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacon”, Meat Sci. 92 (2012) 627–634. https://doi.org/10.1016/j.meatsci.2012.06.010.

[28]
J. García-Lomillo, M. L. González-SanJosé, Pyrazines in thermally treated foods, in: L. Melton, F. Shahidi, P. Varelis (Eds.), Encyclopedia of food chemistry, Academic Press, 2019, pp. 353–362. https://doi.org/10.1016/b978-0-08-100596-5.21668-5.
[29]

L. Liu, P. M. Huang, W. Xie, et al., Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying, Food Sci. Nutr. 10 (2022) 2472. https://doi.org/10.1002/fsn3.2472.

[30]

W. Zheng, Y. Min, K. Pang, et al., Sample collection and processing in volatile organic compound analysis for gastrointestinal cancers, Diagnostics 14 (2024) 1563. https://doi.org/10.3390/diagnostics14141563.

[31]
Z. C. Xiao, C. R. Ge, G. H. Zhou, et al., 1H NMR-based metabolic characterization of Chinese Wuding chicken meat, Food Chem. 277 (2019) 353–361. https://doi.org/10.1016/j.foodchem.2018.09.008.
[32]

H. Li, Y. Liu, Y. Peng, et al., Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork, Int. J. Food Prop. 27 (2024) 1133–1149. https://doi.org/10.1080/10942912.2024.2387934.

[33]

M. Hao, W. Wang, J. Zhang, et al., Flavour characteristics of fermented meat products in China: a review, Fermentation 9 (2023) 830. https://doi.org/10.3390/fermentation9090830.

[34]
D. Han, C. Zhang, M. L. Fauconnier, effect of seasoning addition on volatile composition and sensory properties of stewed pork, Foods 10 (2021) 83. https://doi.org/10.3390/foods10010083.
[35]

S. A. Yoo, C. S. Na, S. E. Park, et al., Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture, J. Korean Soc. Appl. Bi. 58 (2015) 77–84. https://doi.org/10.1007/s13765-015-0052-8.

[36]

A. Ren, Y. Zhang, Y. Bian, et al., Pyrazines in food samples: recent update on occurrence, formation, sampling, pretreatment and analysis methods, Food Chem. 430 (2024) 137086. https://doi.org/10.1016/j.foodchem.2023.137086.

[37]

C. Xia, P. Wen, Y. Yuan, et al., Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties, RSC Adv. 11 (2021) 15768–15778. https://doi.org/10.1039/d1ra03151a.

[38]

D. Wang, Y. Zhu, W. Xu, Comparative study of intramuscular phospholipid molecular species in traditional Chinese duck meat products, Asian-Australas. J. Anim. Sci. 22 (2009) 1441–1446. https://doi.org/10.5713/ajas.2009.90134.

[39]

Y. Y. Hu, L. Zhang, H. Zhang, et al., Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride, LWT-Food Sci. Technol. 124 (2020) 109061. https://doi.org/10.1016/j.lwt.2020.109061.

[40]

F. S. Ferreira, G. R. Sampaio, L. M. Keller, et al., Impact of air frying on cholesterol and fatty acids oxidation in sardines, J. Food Sci. 82 (2017) 2823–2831. https://doi.org/10.1111/1750-3841.13967.

[41]
Z. J. Yang, G. Y. Chen, G. Z. Liao, et al., UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing, Food Res. Int. 174 (2023) 113509. https://doi.org/10.1016/j.foodres.2023.113509.
[42]

S. Cao, Y. Fu, Lipid degradation contributes to flavor formation during air-dried camel jerky processing, Food Chem.: X 14 (2024) 101683. https://doi.org/10.1016/j.fochx.2024.101683.

[43]

X. Guo, S. Lu, Y. Wang, et al., Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry-cured mutton ham, J. Food Process. Preserv. 45 (2021) e15678. https://doi.org/10.1111/jfpp.15678.

[44]

P. Xu, L. Liu, K. Liu, J. et al., Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels, Food Chem.: X 10 (2023) 100534. https://doi.org/10.1016/j.fochx.2022.100534.

[45]

K. Cheng, L. Teng, C. Yang, et al., Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process, Food Chem.: X 15 (2024) 101113. https://doi.org/10.1016/j.fochx.2023.101113.

Food Science of Animal Products
Article number: 9240104
Cite this article:
Liang S, Chen H, Ge X, et al. Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques. Food Science of Animal Products, 2025, 3(1): 9240104. https://doi.org/10.26599/FSAP.2025.9240104
Metrics & Citations  
Article History
Copyright
Rights and Permissions
Return