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. 2024 Nov:110:107060.
doi: 10.1016/j.ultsonch.2024.107060. Epub 2024 Sep 5.

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

Lujie Cheng  1 , Xin Li  2 , Xiefei Li  2 , Yingmei Wu  2 , Fengping An  3 , Zhang Luo  4 , Fang Geng  5 , Qun Huang  6 , Zhendong Liu  7 , Yuting Tian  8
Affiliations

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

Lujie Cheng et al. Ultrason Sonochem. 2024 Nov.

Abstract

Low-temperature cooking causes flavor weakness while improving the texture and digestive properties of meat. To enhance the flavor of low-temperature cooked Tibetan pork, samples were cooked at low-temperature with or without ultrasound-assisted (UBTP, BTP) for different times (30 min, 90 min) and then analyzed using GC-MS and LC-MS. The results showed that ultrasound-assisted cooking caused a significant increase in lipid oxidation by 9.10% in the early stage of the treatment. Additionally, at the later stage of ultrasound-assisted processing, proteins were oxidized and degraded, which resulted in a remarkable rise in the protein carbonyl content by 6.84%. With prolonged effects of ultrasound and low-temperature cooking, the formation of phenylacetaldehyde in UBTP-90 sample originated from the degradation of phenylalanine through multivariate statistics and correlation analysis. Meanwhile, trans, cis-2,6-nonadienal and 1-octen-3-one originated from the degradation of linolenic acid and arachidonic acid. This study clarified the mechanism of ultrasound-assisted treatment improving the flavor of low-temperature-cooked Tibetan pork based on the perspective of lipids and proteins oxidation, providing theoretical supports for flavor enhancement in Tibetan pork-related products.

Keywords: Flavor; Low-temperature cooking; Metabolomics; Oxidation differences; Ultrasound-assisted cooking.

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Conflict of interest statement

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Effect of low-temperature cooking with or without ultrasound on oxidation difference of Tibetan pork. TBARS (a and c) and carbonyl content (b and d). (* represents significant (P < 0.05) oxidation values of BTP and UBTP samples at the same treatment time, and % represents multiplicative increase in the oxidation values of samples UBTP over BTP at the same treatment time.)
Fig. 2
Fig. 2
Differences in volatile flavor compounds in RAW, BTP, and UBTP samples. Heat map of volatile flavor compounds in five Tibetan pork samples (a), PLS score plot of five samples of Tibetan pork (b), VIP value of the PC1 (c), VIP value of the PC2 (d).
Fig. 3
Fig. 3
OPLS score plot and VIP values of volatile flavor compounds in Tibetan pork samples cooked for 30 min with and without ultrasound-assisted (a and b), OPLS score plot and VIP values of volatile flavor compounds in Tibetan pork samples cooked for 90 min with and without ultrasound-assisted (c and d) and Venn diagram of up-regulated volatile flavor compounds in UBTP samples (e).
Fig. 4
Fig. 4
Differences in flavor precursor substances (fatty acids and amino acids) in RAW, BTP, and UBTP samples. Heat map of flavor precursor substances in five Tibetan pork samples (a), PLS score plot of five samples of Tibetan pork (b), VIP value of the PC1 (c), VIP value of the PC2 (d).
Fig. 5
Fig. 5
OPLS score plot and VIP values of flavor precursor substances in Tibetan pork samples cooked for 30 min with and without ultrasound-assisted (a and b), OPLS score plot and VIP values of flavor precursor substances in Tibetan pork samples cooked for 90 min with and without ultrasound-assisted (c and d) and Venn diagram of down-regulated flavor precursor substances in UBTP samples (e).
Fig. 6
Fig. 6
Heat map of the correlation between up-regulated volatile flavor compounds and fatty acids and amino acids. Pearson correlation analysis between samples cooked at low temperature for 30 min with or without ultrasound-assisted (a), Pearson correlation analysis between samples cooked at low temperature for 90 min with or without ultrasound-assisted (b).
Fig. 7
Fig. 7
Prediction of flavor formation pathway in Tibetan pork at the early and late stages of ultrasonic-assisted cooking at low temperature.
See this image and copyright information in PMC

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