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<p>Excessive lipid consumption poses a dual challenge to public health and the sustainability of global agri-food systems. Cooking processes represent a critical intervention point for simultaneously improving dietary quality and enhancing resource-use efficiency. This study investigated the oil adsorption mechanism in stir-fried pork tenderloin and proposes a resource-efficient culinary protocol using "Maturity Value" (M) as a standardization metric. Results indicated a positive correlation between pork tenderloin's total oil content and cooking doneness within the 100–180&#xa0;°C range, while moisture content showed an inverse trend. Optimization experiments revealed that stir-frying at 140&#xa0;°C with a terminal maturity of M = 0.5&#xa0;min exhibited the lowest total oil content (6.39%), substantially lower than the 16–20% commonly reported for deep-frying foods. By quantifying the relationship between cooking doneness and lipid spatial distribution, we identified that surface adsorption is the predominant mechanism (accounting for 54.92–57.83% of total oil). Sudan Red staining confirmed oil localization on the surface and within the internal pores. Scanning electron microscopy revealed that higher temperature led to surface degradation and lipid accumulation. This study provides a scientific basis for optimizing stir-frying conditions to reduce lipid retention and transforms "Huo hou" from a subjective experience into a quantifiable standard. By minimizing edible oil uptake, this optimized protocol not only supports lower-fat dietary practices but also contributes to resource efficiency in the food industry, aligning with the broader goals of sustainable food processing and socio-economic development.</p>

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Oil uptake and distribution mechanisms in maturity-controlled stir-fried pork

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Xirong Xue,
  • Yang Li,
  • Yueyue Yang,
  • Jingpeng Li,
  • Xing Zhou,
  • Li Deng,
  • Zhengyu Jin

摘要

Excessive lipid consumption poses a dual challenge to public health and the sustainability of global agri-food systems. Cooking processes represent a critical intervention point for simultaneously improving dietary quality and enhancing resource-use efficiency. This study investigated the oil adsorption mechanism in stir-fried pork tenderloin and proposes a resource-efficient culinary protocol using "Maturity Value" (M) as a standardization metric. Results indicated a positive correlation between pork tenderloin's total oil content and cooking doneness within the 100–180 °C range, while moisture content showed an inverse trend. Optimization experiments revealed that stir-frying at 140 °C with a terminal maturity of M = 0.5 min exhibited the lowest total oil content (6.39%), substantially lower than the 16–20% commonly reported for deep-frying foods. By quantifying the relationship between cooking doneness and lipid spatial distribution, we identified that surface adsorption is the predominant mechanism (accounting for 54.92–57.83% of total oil). Sudan Red staining confirmed oil localization on the surface and within the internal pores. Scanning electron microscopy revealed that higher temperature led to surface degradation and lipid accumulation. This study provides a scientific basis for optimizing stir-frying conditions to reduce lipid retention and transforms "Huo hou" from a subjective experience into a quantifiable standard. By minimizing edible oil uptake, this optimized protocol not only supports lower-fat dietary practices but also contributes to resource efficiency in the food industry, aligning with the broader goals of sustainable food processing and socio-economic development.