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

Vacuum frying, as an advanced food processing technology, offers potential advantages in quality preservation for meat products by operating at reduced temperatures and minimizing oxidative reactions. This study systematically optimized the vacuum frying process for shredded pork by evaluating the effects of frying temperature (75, 85, and 95 °C) and duration (4-16 min) on the quality attributes and volatile flavor profiles of shredded pork. Marinated pork samples were vacuum-fried under controlled conditions and analyzed through texture profile analysis, free amino acid quantification, and comprehensive GC × GC-MS volatile compound characterization against a raw meat control. Results demonstrated that frying parameters significantly influenced textural properties, with notable variations in hardness, chewiness, and elasticity. Free amino acid analysis revealed substantial increases in total amino values (150.51, 187.76, and 196.56), sweet amino acids (72.57, 92.97, and 97.45), and bitter amino acids (109.11, 161.79, and 172.62) across different processing conditions. Volatile compound diversity markedly increased from 24 in raw meat to 41, 39, and 65 after frying, with alcohols emerging as the predominant flavor components (4.28-10.28%). The optimal processing condition was identified as 75 °C for 13 min, which achieved superior product quality within the tested vacuum frying parameters. These findings provide scientific basis for industrial application of vacuum frying in shredded pork production, ensuring quality optimization through precise parameter control.