Abstract
The study aimed to determine the changes in physical and chemical indicators in pork during the roasting process and establish predictive models for industrial intelligent production in the future, the effects of roasting times (0-15min) on the dynamic changes in the surface color, water, protein and the volatile compounds in pork were investigated. The results showed that during the roasting process, the L* value increased firstly (0-3min) and then decreased (3-15min), the a* value decreased firstly (0-12min) and then increased (12-15min), while the b* value increased (0-15min). A total of 29 volatile compounds were identified by gas chromatography–mass spectrometry, 11 volatile differentiators were identified by partial least squares-discriminant analysis, and 14 key volatile compounds were selected by odor activity values analysis. The total water content significantly decreased and the water in meat migrated from high degrees of freedom to low degrees of freedom. Roasting for 6min was a key turning point in the changes of the α-helix, β-sheet and random coil. In addition, SDS-PAGE analysis, and the changes in the contents of carbonyl, total and free sulfhydryl verified proteins oxidation in the pork during the roasting process.
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