Dynamic changes in quality and flavor compounds of pork tendons during puffing process

To improve the portability of dried pork tendons for consumption, this study investigated the effects of different puffing temperatures (190 °C–250 °C) and times (1–7 min) on the quality and flavor of pork tendons. As the temperature and time increased, the expansion ratio of pork tendons exhibited a gradual increase. The microstructure of the puffed pork tendons exhibited a uniform porous structure at 230 °C and 250 °C for 6 min. However, further puffing treatment destroyed the spatial structure. GC-IMS identified 68 volatile organic compounds (VOCs), and a total of 16 key VOCs including 2-trans-4-trans-decadienal were screened by GC-MS. Nonanal, 1-octen-3-ol, 2-amylfuran and 2-ethylfuran proved to have a significant effect on the flavor of the puffed pork tendon. The combined puffing performance and flavor analysis revealed that puffing at 230 °C for 6 min was the preferred parameter for puffed pork tendons.

Xiao-qing Miao, Jia-bo Huang, Ya Li, Xiu-ping Dong, Na Sun, Peng-fei Jiang