Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods
Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectr...
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2025-07-01
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| author | Lingyun Sun Mengmeng Mi Shujuan Sun Lu Ding Yan Zhao Mingxia Zhu Yun Wang Muhammad Zahoor Khan Changfa Wang Mengmeng Li |
| author_facet | Lingyun Sun Mengmeng Mi Shujuan Sun Lu Ding Yan Zhao Mingxia Zhu Yun Wang Muhammad Zahoor Khan Changfa Wang Mengmeng Li |
| author_sort | Lingyun Sun |
| collection | DOAJ |
| description | Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12–18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12–18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-bdc3bac0e9ca46958a1dc14ecdc3ea7d2025-08-20T03:36:11ZengMDPI AGFoods2304-81582025-07-011414253010.3390/foods14142530Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling PeriodsLingyun Sun0Mengmeng Mi1Shujuan Sun2Lu Ding3Yan Zhao4Mingxia Zhu5Yun Wang6Muhammad Zahoor Khan7Changfa Wang8Mengmeng Li9School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaLiaocheng Academy of Agricultural Sciences, Liaocheng 252000, ChinaLiaocheng Academy of Agricultural Sciences, Liaocheng 252000, ChinaSchool of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaLiaocheng Academy of Agricultural Sciences, Liaocheng 252000, ChinaSchool of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaSchool of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, ChinaHotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12–18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12–18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research.https://www.mdpi.com/2304-8158/14/14/2530donkey meathotpot cookingmeat qualitygas chromatography–ion mobility spectrometry (GC-IMS)volatile compounds |
| spellingShingle | Lingyun Sun Mengmeng Mi Shujuan Sun Lu Ding Yan Zhao Mingxia Zhu Yun Wang Muhammad Zahoor Khan Changfa Wang Mengmeng Li Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods Foods donkey meat hotpot cooking meat quality gas chromatography–ion mobility spectrometry (GC-IMS) volatile compounds |
| title | Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods |
| title_full | Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods |
| title_fullStr | Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods |
| title_full_unstemmed | Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods |
| title_short | Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods |
| title_sort | characterization of physicochemical quality and volatiles in donkey meat hotpot under different boiling periods |
| topic | donkey meat hotpot cooking meat quality gas chromatography–ion mobility spectrometry (GC-IMS) volatile compounds |
| url | https://www.mdpi.com/2304-8158/14/14/2530 |
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