ArticleFoods (Basel, Switzerland)2023
Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly.Food chemistry: X · 2026Article
- Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.Food chemistry: X · 2026Article
- Exploitation of pig by-product: physicochemical properties and flavor of Dachang Tang: effect of cooking time.Animal bioscience · 2025Article
- Lipid degradation contributes to flavor formation during air-dried camel jerky processing.Food chemistry: X · 2024Article
- Impact of Incorporating Shiitake Mushrooms (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
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Abstract
Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (
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