Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing

This study employed a comprehensive analytical approach to systematically investigate the dynamic changes of flavor compounds in Yu-Xiang shredded pork across five critical processing stages: raw pork, marination, initial stir-frying, seasoning addition, and final sauce incorporation. Results demonstrated that lipid oxidation intensified throughout processing, as evidenced by significantly increased thiobarbituric acid reactive substances (TBARS) values (p < 0.05). Analysis revealed 14 medium- and long-chain fatty acids, with total free fatty acid concentration showing a progressive increase during thermal stages. Gas chromatography-mass spectrometry (GC-MS) identified 100 volatile compounds, including 19 key aroma-active components with odor activity values (OAVs) > 1. Both marination and thermal processing significantly enhanced volatile formation. The incorporation of Yu-Xiang sauce proved crucial for developing characteristic aroma profiles. Nucleotide analysis indicated the inosine monophosphate (IMP) pathway as the primary degradation route. Sixteen free amino acids were quantified, showing marked increases in umami-enhancing aspartic and glutamic acids. These findings reveal the synergistic chemical pathways driving flavor formation in Yu-Xiang shredded pork, offering a mechanistic basis for industrial quality standardization.