食品科学2023，Vol.44Issue(21)：114-120,7.DOI:10.7506/spkx1002-6630-20230219-175
热加工方式对猪肉品质及氧化特性的影响
Effects of Thermal Processing Methods on the Quality and Oxidation Characteristics of Pork
摘要
Abstract
In order to investigate the effects of thermal processing methods on the quality and oxidation characteristics of pork,boiled,microwaved,roasted,or deep-fried pork loin was evaluated for quality indicators such as cooking loss,color,shear force,texture,basic chemical composition,odor and taste and oxidation indicators such as protein carbonyl content and thiobarbituric acid reactive substance(TBARS)value.The results showed that compared with the control group(raw pork),the quality and oxidation characteristics of cooked pork samples were significantly different.The decreasing order of cooking loss rate during different thermal treatments was roasting>microwave>deep-frying>boiling;protein and ash contents were positively correlated with cooking loss,while water content was negatively correlated with cooking loss.The most significant color changes were found in deep-fried pork,whose elasticity,cohesiveness and shear force were significantly different compared with the other treated groups.Protein carbonyl content was significantly higher in microwaved pork than the other treated groups(P<0.05).Roasted pork exhibited the highest TBARS value.Electronic nose results showed an increase in the content of volatile flavor substances after thermal processing,and electronic tongue results indicated that the umami intensity of deep-fried pork was the highest.The results of this study can provide reference for the selection of pork thermal processing methods.关键词
猪肉/品质/煮制/微波/烤制/炸制/氧化特性Key words
pork/quality/boiling/microwave/roasting/deep-frying/oxidation characteristics分类
轻工纺织引用本文复制引用
袁静,冯美琴,孙健..热加工方式对猪肉品质及氧化特性的影响[J].食品科学,2023,44(21):114-120,7.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100102) （2021YFD2100102）
