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- Title
烹饪方式对猪肉理化特性及挥发性化合物的影响.
- Authors
王天杨; 关雎; 易宇文; 刘阳; 范文教; 乔明峰; 吴华昌; 邓静
- Abstract
In order to explore the effect of different cooking methods on the mouthfeel, texture and aroma of pork, in this study, colorimeter, texture analyzer and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) are used to determine and analyze the effects of four cooking methods (steaming, boiling, oven baking and air fryer frying) on the texture and volatile compounds of pork. The results show that under different cooking methods, there are significant differences in the chroma, hardness, adhesiveness and chewiness of pork (P<0.05), and the L* values of pork cooked by oven baking and air fryer frying are lower and the hardness is higher. GC-MS results show that a total of 61 volatile compounds are identified in the pork cooked by the four cooking methods, mainly including aldehydes and alcohols. Partial least squares-discriminant analysis (PLA-DA) model further indicates that the samples have good separability, and the volatile flavor of steamed and cooked pork is similar. Key compounds of pork cooked by different cooking methods are screened out by the value of variable importance in projection, and glutaraldehyde, 3-pentene-2-ol, cyclopropylmethylmethanol and sulfonylalanine are considered as characteristic volatile substances in the pork cooked by oven baking and air fryer frying. The characteristic volatile substances in cooked pork and steamed pork include nonanal, hexanal, n-hexanoic acid, 2-ethylcyclobutanol and 2-butanone. The aim of this study is to elucidate the effect of different cooking methods on the physicochemical properties and volatile compounds of pork, which can provide data support for the development of deep processed pork products, and provide certain reference for processing other meat products using different cooking methods.
- Subjects
COOKING; PORK; COLORIMETERS; GLUTARALDEHYDE; BAKING
- Publication
China Condiment, 2024, Vol 49, Issue 5, p38
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.05.007