Flavour changes and quality evolution of pork patties during fat reduction via modified microwave equipment

Flavour is a vital parameter shaping consumer preference. Employing GC-MS, E-nose, sensory evaluation, and FTIR, this study investigated flavour changes and protein structure alterations in all samples while reducing fat content. MRS treatment achieved an excellent fat reduction rate (>80%) in pork patties. A total of 65 volatile flavour compounds were detected, among which aldehydes, alcohols, and ketones contributed greatly to the overall flavour profile. E-nose and PCA indicated that MRS treatment significantly affected the aroma profiles of pork patties. The findings also indicated that surface hydrophobicity decreased, and the relative contents of protein secondary structures changed significantly (P < 0.05), with increases in β-sheet and β-turn and decreases in α-helix and random coil. This work clarifies the key to achieving fat reduction while preserving meat flavour, and provides new perspectives and approaches for the low-fat meat product industry and the development of related equipment.