Effects of puffing on the quality of dried pork tendons: Structure and flavor

Effects of puffing on the quality of dried pork tendons: Structure and flavor | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Effects of puffing on the quality of dried pork tendons: Structure and flavor Xiaoqing Miao, Jiabo Huang, Ya Li, Xiuping Dong, Na Sun, Pengfei Jiang This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4833284/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 28 Oct, 2024 Read the published version in npj Science of Food → Version 1 posted 9 You are reading this latest preprint version Abstract To improve the portability of dried pork tendons for consumption, we investigated the effects of different puffing temperatures (190 °C - 250 °C) and times (1-7 min) on the quality and flavor of pork tendons. As the temperature and time increased, the expansion ratio of pork tendons exhibited a gradual increase, while the bulk density exhibited a gradual decrease. Moreover, the microstructure of the puffed pork tendons exhibited a uniform porous structure at 230 °C and 250 °C for 6 min. However, further puffing treatment destroyed the spatial structure, causing the void to collapse. Amino acid analysis of puffed pork tendons revealed the presence of 17 free amino acids. In addition, HS-GC-IMS identified 68 volatile organic compounds (VOCs), with the combination of GC-MS analysis indicating that the flavor of pork tendons puffed at 230 °C for 6 min was superior. Our findings provide new insights into the processing of dried pork tendons. Biological sciences/Biological techniques/Mass spectrometry Physical sciences/Chemistry/Analytical chemistry/Mass spectrometry tendon puffing HS-GC-IMS volatile organic compounds GC38-MS Full Text Additional Declarations No competing interests reported. Supplementary Files SupplementaryMaterial.pdf Cite Share Download PDF Status: Published Journal Publication published 28 Oct, 2024 Read the published version in npj Science of Food → Version 1 posted Editorial decision: Revision requested 18 Sep, 2024 Reviews received at journal 01 Sep, 2024 Reviews received at journal 31 Aug, 2024 Reviewers agreed at journal 26 Aug, 2024 Reviewers agreed at journal 22 Aug, 2024 Reviewers invited by journal 22 Aug, 2024 Editor assigned by journal 22 Aug, 2024 Submission checks completed at journal 01 Aug, 2024 First submitted to journal 31 Jul, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4833284","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":345689165,"identity":"189ef980-a307-40e6-9d12-dd928cc70188","order_by":0,"name":"Xiaoqing Miao","email":"","orcid":"","institution":"Dalian Polytechnic University","correspondingAuthor":false,"prefix":"","firstName":"Xiaoqing","middleName":"","lastName":"Miao","suffix":""},{"id":345689166,"identity":"a455f180-e60f-4557-9285-eda96a062ab9","order_by":1,"name":"Jiabo Huang","email":"","orcid":"","institution":"Dalian Polytechnic 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