Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork

Abstract This study investigated the impact of varying vacuum frying durations on shredded pork quality and volatile flavor profiles at temperatures of 75°C, 85°C, and 95°C. Textural analysis indicated significant alterations in hardness, chewiness, and elasticity due to different frying durations. Comparative analysis of total amino values (TAV) across sample groups showed that freshness indices reached 150.51, 187.76, and 196.56, while sweet amino acids increased to 72.57, 92.97, and 97.45, and bitter amino acids rose to 109.11, 161.79, and 172.62, respectively. Gas chromatography coupled with mass spectrometry (GC×GC-MS) demonstrated an increase in the number of volatile flavor compounds during vacuum frying at the specified temperatures. From an initial 24 volatile compounds detected in raw meat, the count rose to 41, 39, and 65 volatile compounds after 16 minutes of frying at 75°C, 85°C, and 95°C, respectively. Alcohols were the most prevalent among the volatile flavor components, ranging from 4.28–10.28%, while other volatile flavor substances were detected in smaller amounts. The results indicate that vacuum frying shredded pork at 75°C for 13 minutes optimizes product quality, supporting its application for continuous industrial production. This condition effectively enhances the texture and flavor profile of shredded pork.