Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (19): 4000-4013.doi: 10.3864/j.issn.0578-1752.2025.19.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Response of Physicochemical Properties, Edible Quality and Advanced Glycation End-Products of Stir-Fried Pork to “Huohou”

XU Ying1(), JI WenTong1, WEI WenSong1, HU XiaoJia1, JIANG YuanRong2, YANG Ping1(), ZHANG ChunHui1()   

  1. 1 Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193
    2 Wilmar (Shanghai) Biotechnology Research & Development Center Co. Ltd., Shanghai 200137
  • Received:2025-03-11 Accepted:2025-06-25 Online:2025-10-01 Published:2025-10-10
  • Contact: YANG Ping, ZHANG ChunHui

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Abstract:

【Objective】This study aimed to create a visualization method to control the heat uniformity of pork slices during stir-frying, and to investigate the response of physicochemical properties, edible quality and advanced glycation end-products (AGEs) of stir-fried pork to “Huohou” (low-level fire and high-level fire), which could provide the theoretical support for standardizing the quality of stir-fried meat dishes and promoting the industrialized processing of traditional dishes.【Method】The heat uniformity of the meat slices in the stir-frying process was controlled based on the infrared thermal imaging system, and the changing rules of water and oil content, lipid oxidation and Maillard reaction of meat slices in stir-frying process were investigated under different “Huohou”. The edible quality of the sample was assessed by determining the color and shear force. Subsequently, the reasons for the evolution of pork tenderness were analyzed by measuring T2 relaxation time and protein secondary structure. Finally, correlation analyses were performed to reveal the correlations of lipid oxidization and the Maillard reaction with AGEs.【Result】At the same stir-frying time, the water content and tenderness of the low-level fire group were significantly higher than those of the high-level fire group, and the oil content was significantly lower than that of the high-level fire group. During the stir-frying process, the thiobarbituric acid reactive substances (TBARS) and absorbance value at 420 nm (A420) of the meat slices from the high-level fire group were higher than those from the low-level fire group, indicating that increasing “Huohou” accelerated the lipid oxidation and the Maillard reaction. After stir-frying for 4 min, the decrease in T21 relaxation time of meat slices from the high-level fire group was 1.39 times that from the low-level fire group, which indicated that muscle contraction was intensified, and the myofibrillar distance was further reduced with the increase of “Huohou”. Compared with the low-level fire group, the high-level fire group had more ordered β-sheets transformed into random coils, suggesting that the degree of protein denaturation in the meat slices from the high-level fire group was higher than that of the low-level fire group. Meanwhile, the meat slices from high-level fire group experienced more severe contraction and protein denaturation, resulting in lower tenderness than those from low-level fire group. Combined with the results of the center temperature of the meat slices, high-level fire stir-frying took less time for samples heated to the same center temperature. High-level fire-treated meat slices experienced shorter periods of oxidation and thermal denaturation, making it easier to obtain safer and chewing-friendly meat products compared with low-level fire-treated meat slices. In addition, correlation analysis showed that lipid oxidation contributed more to the generation of AGEs than the Maillard reaction.【Conclusion】The application of infrared thermal imaging system solves the problem of limited research related to the stir-frying process caused by different degrees of doneness in the same pot. “Huohou” could be used to achieve control of the product's edible quality by regulating the water-oil migration, lipid oxidation, Maillard reaction, and protein structure of the meat slices in both time and temperature dimensions.

Key words: infrared thermal imaging system, stir-fried pork slices, edible quality, protein secondary structure, advanced glycation end-products

Fig. 1

Schematic diagram of infrared thermal imaging instrument operation"

Table 1

Changes in oil temperature and center temperature of the meat slices during stir-frying"

指标
Index		 时间
Time (min)		 火候 Huohou
小火Low-level fire 大火High-level fire
油温
Oil temperature (℃)		 0 180.23±0.25bA 180.27±0.25eA
1 80.67±2.61eB 220.43±3.18dA
2 132.60±3.48dB 258.26±5.95cA
3 168.73±5.69cB 289.99±3.71bA
4 207.05±4.56aB 328.56±4.03aA
肉片中心温度
Center temperature of meat slices (℃)		 0 20.53±0.55eA 20.87±0.32eA
1 65.93±0.47dB 88.10±0.46dA
2 83.10±0.30cB 99.83±0.91cA
3 86.10±0.20bB 107.60±0.45bA
4 96.60±0.36aB 110.20±0.36aA

Table 2

Changes in water and oil content of meat slices during stir-frying mediated by different cooking “Huohou”"

指标
Index		 时间
Time (min)		 火候 Huohou
小火Low-level fire 大火High-level fire
水分质量分数
Water content (%)		 0 73.97±0.62aA 73.97±0.62aA
1 66.91±0.74bA 65.44±0.70bA
2 64.23±1.03cA 52.19±1.30cB
3 61.20±0.91dA 39.27±1.84dB
4 56.97±0.74eA 28.74±2.35eB
油脂质量分数
Oil content (%)		 0 2.24±0.06eA 2.24±0.06eA
1 3.80±0.19dB 4.85±0.34dA
2 5.99±0.18cB 9.69±0.32cA
3 7.90±0.58bB 15.70±0.52bA
4 9.12±0.78aB 17.92±0.39aA

Fig. 2

Changes in TBARS values and A420 values of meat slices during stir-frying mediated by different cooking “Huohou” Different lowercase letters indicate that the indicators of the same “Huohou” at different time are significantly different (P<0.05), different uppercase letters indicate that the indicators of different “Huohou” at the same time are significantly different (P<0.05). The same as below"

Fig. 3

Changes in color parameters of meat slices during stir-frying mediated by different cooking “Huohou”"

Fig. 4

Changes in shear force values of pork slices stir-fried at different cooking “Huohou” for different times"

Table 3

Changes in T2 relaxation time of pork slices stir-fried at different cooking “Huohou” for different times"

火候 Huohou 时间 Time (min) T2b (ms) T21 (ms) T22 (ms)
小火
Low-level fire		 0 1.67±0.13aA 44.02±1.78aA 647.30±54.02aA
1 0.59±0.09bB 32.41±1.34bA 358.52±14.80bA
2 0.54±0.08bB 27.51±1.94cA 284.47±33.52bcA
3 0.47±0.10bB 20.70±0.00dA 240.17±9.68cdA
4 0.43±0.02bB 18.41±0.76dA 194.27±7.83dA
大火
High-level fire		 0 1.67±0.13aA 44.02±1.78aA 647.30±54.02aA
1 1.11±0.26bA 24.42±1.01bB 223.78±9.02bB
2 1.41±0.10abA 18.09±2.55cB 185.54±13.11bcB
3 1.10±0.21bA 10.26±1.30dB 124.36±9.90cdB
4 0.98±0.21bA 8.30±1.05dB 113.48±13.37dB

Table 4

Changes in the protein secondary structure composition of pork slices stir-fried at different cooking “Huohou” for different times"

火候
Huohou		 时间
Time (min)		 相对含量 Relative content (%)
α-螺旋 α-Helix β-折叠 β-Sheet β-转角 β-Turn 无规则卷曲 Random coil
小火
Low-level fire		 0 30.95±2.17aA 33.32±0.82abA 23.25±0.03aA 12.15±0.71cA
1 27.30±2.29aA 36.09±0.64bA 20.19±0.67bB 16.42±1.83bA
2 21.02±1.64bA 30.51±1.59bA 22.64±1.17abA 25.83±0.49aA
3 21.37±1.01bA 30.44±0.71bA 22.55±0.76abA 25.64±0.95aB
4 20.87±1.61bA 30.86±1.67bA 20.97±1.91bA 24.98±1.83aB
大火
High-level fire		 0 30.95±2.17aA 33.32±0.82aA 23.25±0.03abA 12.15±0.71dA
1 25.75±1.00bA 33.24±1.57aB 24.56±0.06aA 18.84±1.76cA
2 20.34±1.78cA 32.74±2.32abA 21.39±1.24bcA 25.53±0.54bA
3 19.37±0.16c 30.37±0.80abA 20.85±0.46bcB 29.42±1.42aA
4 19.38±1.00cA 29.06±0.66bA 19.72±2.13cA 31.84±1.27aA

Fig. 5

Changes in CML and CEL contents of pork slices stir-fried at different cooking “Huohou” for different times"

Fig. 6

Correlation coefficients between different indicators"

Fig. 7

Effect of different cooking “Huohou” on mass transfer process and protein denaturation of stir-fried meat slices"

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