Research Progress on the Flavor of Fried Meat Products
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Abstract:
The formation of fried flavor is an important reason for the popularity of fried meat products. Compared with the mechanisms of the other conventional thermal processing methods, the heat and mass transfer mechanism of frying is more complex. Many types of volatile compounds (e.g., aldehydes, alcohols, ketones, hydrocarbons, furans, and pyrazines) are involved in the formation of the unique fried flavors that strongly appeal to consumers. Through comprehensive literature research, this article discusses the fried flavor produced via lipid oxidation, Maillard reaction, and the interaction between both reaction products, focusing on the occurrence pathways of lipid oxidation and Maillard reaction, synthesis of volatile compounds during frying, and factors affecting these processes. In addition, attention is paid to the formation of harmful components and undesirable flavor substances during frying, such as heterocyclic amines and polycyclic aromatic hydrocarbons, and measures for their control are explored. Overall, it is vital to thoroughly understand the chemical sources of volatile components in fried food, optimize the fried flavor, develop different frying methods to improve consumer acceptance of fried meat products, and improve food quality and safety.
