ArticleFood chemistry: X2024
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- High-Throughput Amplicon Sequencing Microbial Communities and Volatile Flavour Compounds of Naturally Air-Dried Yak Jerky from Two Regions of Xizang.Microorganisms · 2026Article
- A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.Foods (Basel, Switzerland) · 2026Article
- Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes andFoods (Basel, Switzerland) · 2026Article
- Impact of Harvest Timing and Stir-Frying on the Bioactive Compounds, Bioactivities, and Flavor ofPlants (Basel, Switzerland) · 2026Article
- Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches.Food chemistry: X · 2026Article
- Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (Food science & nutrition · 2026Article
- Effects and mechanisms of various distiller's grains on volatile organic compounds in fermented pigeon meat.Food chemistry: X · 2026Article
- Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles.Foods (Basel, Switzerland) · 2025Article
- The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken.Foods (Basel, Switzerland) · 2025Article
- Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.Ultrasonics sonochemistry · 2025Article
- Quality characteristics and volatile profiles of giant salamander (Frontiers in nutrition · 2025Article
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Authors and funding
11 authors.
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Abstract
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami. The comprehensive analysis of all samples revealed the identification of 107 volatile flavor compounds, including 10 unique aroma compounds that were specifically detected in the AF group. Additionally, the air frying process notably increased the free amino acid and nucleotide concentrations in sour meat by 53.58% and 159.29%, respectively, while causing a significant reduction in both fatty acid and lactic acid content by 22.84% and 49.29%, respectively. All three frying methods altered the flavor of the samples, but air frying performed better in terms of flavor and texture.
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