Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with...

The effect of the heating intensity on the volatile profiles of stir-fried pork slices was explored from the angle of moisture diffusion, which alters the thermal reaction rate. Infrared thermography was used to visually monitor the surface temperature difference between the medium and meat slices to aid in interpreting moisture diffusion behavior. Lower water activity and specific heat capacity mediated by moisture diffusion enriched volatile traits. The difference in moisture diffusion between the low-level fire (LF) group and high-level fire (HF) groups occurred mainly after 1 min of stir-frying. At this stage, 3-methylbutanal, 4-methylthiazole, dihydro-2-methyl-3(2H)-furanone, methylpyrazine, etc. were examined in the HF group, indicating the occurrence of the Maillard reaction, Strecker degradation, and lipid-Maillard interactions, which was supported by the results of free amino acids (FAAs) and Fourier transform infrared spectroscopy (FTIR). Additionally, short-term stir-frying with HF (< 1 min) could obtain the volatile characteristics produced by long-term stir-frying with LF (> 1 min), which might be due to shell formation on the surface of the HF-treated samples in the early stage, accompanied by thermal reactions to produce volatile compounds. This work provides a scientific basis for traditional cooking thought that stir-frying with HF is more fragrant and offers support for the transformation of traditional dishes from kitchens to factories.