Changes in Lipolysis, Lipid Oxidation, and Volatile Flavor Compounds during the Processing of Red Braised Pork
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Abstract:
Changes in the basic physical and chemical indices, lipolysis, lipid oxidation, and volatile flavor compounds were measured in red braised pork at seven key points during the preparation process: raw meat, wine marinade, frying, stewing over high heat for a half hour, stewing over low heat for a half hour, stewing over low heat for an hour, and finished red braised pork. The water content in the finished pork was found to be significantly decreased (by 10.5%, p<0.05) compared with that in the raw meat. The pH did not change significantly (p>0.05) throughout the process, and reached a maximum value of 6.29 in the finished pork. The salt content reached a maximum of 0.73% in the final product. The thiobarbituric acid values increased significantly during stewing at high heat for a half hour (p<0.05), then decreased, and thereafter increased significantly (p<0.05) to a value of 0.62 mg MDA/kg in the finished pork. Linoleic acid (C18:2), palmitic acid (C16:0), and stearic acid (C18:0) were the primary fatty acids in the meat, and the overall saturated fatty acid content showed a decreasing trend over the course of processing. There were 86 kinds of volatile flavor compounds identified during processing, of which aldehydes, lipids, and furan were the most important in red braised pork.
