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This study aims to investigate the flavor changes of industrial stir‐frying mutton sao zi, a mutton product popular in the northwest of China, at different stir‐frying stages. Electronic nose (E‐nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid‐phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC‐MS). A total of 105 volatile compounds were detected by GC‐MS, of which 51 were major volatile compounds. Additionally, GC‐MS and E‐nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir‐frying time and temperature may be the critical contributors to different flavors of industrial stir‐frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir‐frying mutton sao zi by E‐nose and SPME‐GC‐MS for the first time, providing an insight into the industrial production and flavor control stir‐frying machine of stir‐frying mutton products with household flavor. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) in discriminating mutton sao zi at different stir-frying stages. The optimal processing parameters were obtained by sensory evaluation and tenderness analysis of the three stages, stir-frying to remove water (SFRW), stir-frying fat (SFF) and mixed stir-frying (MSF). E-nose was used to recognize mutton sao zi odors at different processing stages, solid phase microextraction (SPME) combined with GC-MS to identify the individual volatile compounds, and data from the samples of both methods further correlated with the fatty acids and crude composition (moisture, fat, protein). A total of 174 volatile compounds were detected by GC-MS, of which 59 key were screened by t -test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminate the samples. The analysis of E-nose and GC-MS confirmed that W1S, W1W, W2S, W2W and W3S sensors were in positive correlations with the abundances of volatile components. Fat exhibited strong positive correlation with octanal, heptanal, 2,3-butanediol, 1-octen-3-ol, 1-pentanol, 2-methyl-3-octanone and 2-nonanone. Hence, this study, for the first time, explored the flavor changes of household stir-frying mutton sao zi with the methods of E-nose and SPME-GC-MS, providing some profound insights for the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor. • GC-MS and E-nose could discriminate different stir-frying stages of mutton sao zi. • W5S, W1S, W1W, W2S, and W2W sensors are sensitive to volatile compounds. • SFF is the main stage of forming characteristic aroma of mutton sao zi. [ABSTRACT FROM AUTHOR]

[Display omitted] • ULF inhibited microorganisms growth, reduced TVB-N values and lipid oxidation. • ULF could decrease water migration and maintain myofibril integrity. • ULF and LF groups had significantly more volatiles than the CF group. • ULF could achieve high-quality control of HGM during long-term frozen storage. The aim of present study was to investigate the influence of conventional freezing (CF, −18 °C), low-temperature freezing (LF, −40 °C), and ultra-low-temperature freezing (ULF, −80 °C) on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton (HGM) during frozen storage (0, 30, 60, 90, 120, 150 and 180 days). The TPC, TVB-N, and TBARS values increased significantly with prolonged storage, while the moisture content decreased (P < 0.05). Additionally, the concentrations of aldehydes, alcohols, ketones, acids, and alkenes decreased significantly as the storage duration increased. However, the concentrations of esters and heterocyclics increased (P < 0.05). Notably, at 30–180 days of storage, the TBARS and TVB-N values in ULF samples were significantly lower than those in CF and LF samples, while the moisture content was significantly higher (P < 0.05). Low field-nuclear magnetic resonance (LF-NMR) analysis showed that ULF decreased water migration and maintained the original texture characteristics of HGM during frozen storage. The ULF and LF groups had significantly higher levels of volatiles than the CF group (P < 0.05). The findings show that ULF, with its relatively rapid freezing rates, can still maintain the high quality of HGM after 180 days of frozen storage, contributing to quality control. [ABSTRACT FROM AUTHOR]

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. [Display omitted] • SFF stage play a positive role in the flavor formation of stir-fried beef products. • MSF is the main stage of forming Maillard reaction products and potentially hazardous substances of beef sao zi. • The extended stir-frying promoted Maillard reaction products and some hazardous substances. • The potential hazardous substances was still within the safety range for stir-frying beef sao zi. The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi. [ABSTRACT FROM AUTHOR]