Effect of radio frequency combined with nisin on the physicochemical properties and volatile compounds of stir-fried sliced pork with Agaricus bisporus

Abstract

This study aimed to comprehensively compare the effects of radio frequency combined with nisin (RF-nisin) and conventional high-pressure steam (HPS) sterilization on multiple aspects of stir-fried sliced pork with Agaricus bisporus (A. bisporus), a popular Chinese dish. The microbial survival, flavor, and physicochemical properties were systematically investigated. The flavor-related volatile compounds were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), the microstructure was observed via scanning electron microscope, and the temperature distribution during treatment was monitored using an infrared thermal imager. The results indicated that RF-nisin pasteurization outperformed HPS in terms of flavor retention, physicochemical properties, and taste parameters. Specifically, after 10 minutes treatment, the relative content of heptaldehyde decreased by 21.3% and 31.3% for RF-nisin and HPS respectively, while 5 minutes RF-nisin pasteurization had minimal impact on aldehydes. Both treatments damaged the cell wall and tissue structure of the samples, but RF-nisin treatment showed a more uniform temperature distribution throughout the sample, eliminating the local overheating “corner effect”. This research demonstrates that 10 minutes RF-nisin treatment is a mild and effective pasteurization method, which has the potential to significantly enhance the quality of stir-fried sliced pork with A. bisporus, providing a new approach for the preservation and quality improvement of traditional Chinese cuisine.