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- Title
Effects of Heat Treatment on Processing Characteristics of Pork.
- Authors
Ting BAI; Li TANG; Lei WANG; Ying ZIHANG; Bowen ZAN; Wei WANG; Lili JI; Jiamin ZHANG
- Abstract
[Objectives] This study was conducted to explore the effects of heat treatment on processing characteristics of pork. [Methods] The effects of low- temperature long-term cooking [ LTLT), high-temperature vacuum cooking, high-temperature cooking and high-temperature steaming on some indexes of pork products were studied, and principal component analysis was carried out. [Results] LTLT had significant effects on the total sensory score, moisture content, cooking loss rate, a* value, shear force, and TBARS of pork, and the corresponding optimal product indicator were 71.40 point, 72.36%, 14.20%, 4.79, 7 089. 87 g, and 0. 05 mg/kg, respectively. The microstructure changes in the LTLT group were relatively small, as the muscle fiber structure was relatively dense and uniform, and the gaps between muscle fibers were small. A total of 30 volatile flavor compounds were detected in the four groups, mainly alcohols, alkenes, alkanes, lipids, ketones, and aldehydes, and the LTLT group had more types and high contents. PC A analysis showed that the sensory evaluation, moisture content, elasticity, a* value and LTLT were positively correlated with principal component 1. [Conclusions] Various indexes comprehensively showed that the LTLT group had better meat color, flavor, texture characteristics and lower oxidation degree than traditional cooking and steaming methods, which provides a theoretical reference for its large-scale application in the processing of prepared meat products.
- Subjects
PORK products; PORK processing; PRINCIPAL components analysis; COLOR of meat; SHEARING force; MEAT
- Publication
Agricultural Biotechnology (2164-4993), 2023, Vol 12, Issue 5, p67
- ISSN
2164-4993
- Publication type
Article
- DOI
10.19759/j.cnki.2164-4993.2023.05.016