Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods

This study investigated the effect of three cooking methods, sous-vide (SV), pan-frying (PF), and oven-roasting (OR), on the changes in precursor compositions (fatty acids and free amino acids) and aroma-active compound formation in cooked Tibetan pork. SV was characterized by a low-temperature and high-moisture environment that predominantly induced aromas through lipid oxidation. In contrast, PF pork was influenced by the addition of soybean oil and showed significant changes in unsaturated fatty acids, presenting characteristic aromas from Strecker aldehydes and pyrazines. OR pork uniquely produced intense aromas from the Maillard reaction and Maillard-lipid reaction linking to the sulphur-containing precursors. This study also examined the precursor and aroma compound changes in two muscle types: M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST), as well as across different sample sites (surface and interior) within each muscle. Precursor markers, including C20:3n6 and branched-chain amino acids, were characteristic in the LTL muscle, while higher ω-3 PUFAs were preserved in the ST muscle. Sample site variations were due to different heating transfer mechanisms. This study offers valuable insights on how different cooking methods impacts the unique aroma of Tibetan pork. It also holds significance for the meat processing and production of Chinese indigenous (high-altitude region) pork.