{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T05:07:53Z","timestamp":1788930473116,"version":"build-2803163510"},"reference-count":50,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Major Special Project of Henan Provincial Science and Technology Program","award":["255101610002"],"award-info":[{"award-number":["255101610002"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Different heat treatment temperatures (85\u2013115 \u00b0C) were evaluated for their effects on the quality and flavor of luncheon meat. As the heating temperature increased, the weight loss rate increased, and its color became darker. Low-field nuclear magnetic resonance (LF-NMR) revealed that immobilized water decreased progressively while bound and free water both increased. During heat treatment, alterations in the spatial structure of proteins reduced the hardness and chewiness of luncheon meat, accompanied by significant variations in amino acid contents. The MDA content increased from 0.34 to 0.69 mg\/kg with increasing temperature, confirming enhanced lipid oxidation. Through gas chromatography\u2013ion mobility spectrometry (GC-IMS) analysis, a total of 38 volatile organic compounds (VOCs) were identified, primarily aldehydes, ketones, and esters; the total aldehydes content increased by 57.5% from 85 \u00b0C to 115 \u00b0C. Combining odor activity values (OAV &gt; 1) with orthogonal partial least squares-discriminant analysis (OPLS-DA, VIP &gt; 1), 9 core flavor compounds were identified. Heating at 95 \u00b0C balanced aldehyde\u2013ester flavor development with minimal quality loss. This study provides key theoretical foundations for optimizing heat treatment parameters in the industrial production of luncheon meat.<\/jats:p>","DOI":"10.3390\/foods15173131","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T16:21:21Z","timestamp":1788452481000},"page":"3131","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Temperature-Driven Textural Evolution, Quality Changes, and Flavor Development in Luncheon Meat"],"prefix":"10.3390","volume":"15","author":[{"given":"Minnan","family":"Liu","sequence":"first","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanli","family":"Zhang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaqi","family":"Sun","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingjian","family":"Hou","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuanshuan","family":"Xue","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenxia","family":"Cao","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6916-7357","authenticated-orcid":false,"given":"Bing","family":"Yang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Yan","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-9831-943X","authenticated-orcid":false,"given":"Heng","family":"Wang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3631-7272","authenticated-orcid":false,"given":"Lishui","family":"Chen","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"117298","DOI":"10.1016\/j.foodres.2025.117298","article-title":"Application of Dietary Fibre of Seaweed as a Potential Alternative to Phosphates in Luncheon Meat: Prospective on the Promotion of Quality Profiles and Sensory Attributes","volume":"221","author":"Zhao","year":"2025","journal-title":"Food Res. 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