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<p>Against the backdrop of global food system challenges—including protein scarcity, food waste, and socio-economic inequity—animal by-products represent a critical yet underutilized resource for advancing circularity, equity, and decarbonization. Porcine Large Intestine (PLI), a nutrient-dense by-product with high annual yield (560,000–840,000 tons in China) and significant cultural value in culinary traditions, remains underexploited due to persistent off-odors and the absence of a standardized pretreatment protocol that balances flavor authenticity, microbial safety, and practical feasibility for small and medium-sized enterprises (SMEs). To address this gap, this study established the first continuous water bath temperature gradient (40–100&#xa0;°C) to systematically evaluate the synergistic effects of temperature on PLI’s physicochemical properties, volatile flavor profiles, and microbial safety. A comprehensive analytical approach was employed, including physicochemical assays, headspace solid-phase microextraction coupled with gas chromatography–olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose) analysis, microbial testing, and multivariate statistical analyses (OPLS-DA, PCA). Samples were categorized into four groups: untreated (R0), low-temperature (&lt; 60&#xa0;°C), medium-temperature (60–80&#xa0;°C), and high-temperature (≥ 80&#xa0;°C). Results demonstrated that temperatures exceeding 70&#xa0;°C significantly increased cooking loss and reduced moisture content, while shear force decreased markedly above 80&#xa0;°C. A total of 43 volatile organic compounds (VOCs) were identified, including 18 key aroma-active compounds with relative odor activity values (ROAV) ≥ 1. The medium-temperature group (60–80&#xa0;°C) exhibited the highest total VOC concentration, whereas temperatures ≥ 80&#xa0;°C reduced core off-odor compounds—4-methylphenol, 3-methylindole, and indole—by 46.5%, while preserving desirable aldehydes. Microbial safety was optimized within the 60–85&#xa0;°C range: Salmonella was inactivated at 60–65&#xa0;°C, and total plate count decreased by 5.01 lg CFU/g at 75–80&#xa0;°C. Based on these findings, a modular temperature framework was proposed to accommodate diverse market demands: 60–65&#xa0;°C for traditional markets (preserving mild characteristic odors), 75–80&#xa0;°C for urban consumers (minimizing off-odors), and ≥ 85&#xa0;°C for export and flavor extract production. This study presents a scientifically validated pretreatment protocol that enhances PLI valorization, thereby contributing to the United Nations Sustainable Development Goals through reduced food waste, inclusive SME participation in value chains, and preservation of culinary heritage.</p>

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Volatile profiles and quality characterization in porcine large intestines with different water bath temperatures

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Xiaoman Li,
  • Shunliang Zhang,
  • Bing Zhao,
  • Dan Li,
  • Kaihua Zhang,
  • Shouwei Wang,
  • Yan Zhao

摘要

Against the backdrop of global food system challenges—including protein scarcity, food waste, and socio-economic inequity—animal by-products represent a critical yet underutilized resource for advancing circularity, equity, and decarbonization. Porcine Large Intestine (PLI), a nutrient-dense by-product with high annual yield (560,000–840,000 tons in China) and significant cultural value in culinary traditions, remains underexploited due to persistent off-odors and the absence of a standardized pretreatment protocol that balances flavor authenticity, microbial safety, and practical feasibility for small and medium-sized enterprises (SMEs). To address this gap, this study established the first continuous water bath temperature gradient (40–100 °C) to systematically evaluate the synergistic effects of temperature on PLI’s physicochemical properties, volatile flavor profiles, and microbial safety. A comprehensive analytical approach was employed, including physicochemical assays, headspace solid-phase microextraction coupled with gas chromatography–olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose) analysis, microbial testing, and multivariate statistical analyses (OPLS-DA, PCA). Samples were categorized into four groups: untreated (R0), low-temperature (< 60 °C), medium-temperature (60–80 °C), and high-temperature (≥ 80 °C). Results demonstrated that temperatures exceeding 70 °C significantly increased cooking loss and reduced moisture content, while shear force decreased markedly above 80 °C. A total of 43 volatile organic compounds (VOCs) were identified, including 18 key aroma-active compounds with relative odor activity values (ROAV) ≥ 1. The medium-temperature group (60–80 °C) exhibited the highest total VOC concentration, whereas temperatures ≥ 80 °C reduced core off-odor compounds—4-methylphenol, 3-methylindole, and indole—by 46.5%, while preserving desirable aldehydes. Microbial safety was optimized within the 60–85 °C range: Salmonella was inactivated at 60–65 °C, and total plate count decreased by 5.01 lg CFU/g at 75–80 °C. Based on these findings, a modular temperature framework was proposed to accommodate diverse market demands: 60–65 °C for traditional markets (preserving mild characteristic odors), 75–80 °C for urban consumers (minimizing off-odors), and ≥ 85 °C for export and flavor extract production. This study presents a scientifically validated pretreatment protocol that enhances PLI valorization, thereby contributing to the United Nations Sustainable Development Goals through reduced food waste, inclusive SME participation in value chains, and preservation of culinary heritage.