食品工业科技2024，Vol.45Issue(8)：57-66,10.DOI:10.13386/j.issn1002-0306.2023040043
红外烤制和微波烤制猪肉品质的对比分析
Quality Analysis of Infrared and Microwave Roast Pork
摘要
Abstract
The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation,texture,malondialdehyde,peroxide value,protein,volatile flavor substances as examination factors.The results showed that,there was no significant difference in the effect of two roasting methods on the color of pork(P＞0.05).Infrared roasted pork had an average sensory score of 3.67 points higher than microwave roasted pork,but had lower hardness and chewiness.The content of malondialdehyde and peroxide value of infrared roasted pork were 16.89%and 38.36%higher than those of microwave roasted pork,respectively.The active sulfhydryl content in infrared roasted pork was significantly lower than that in microwave roasted pork(P＜0.01),which was more likely to cause protein oxidation.Both baking methods changed the secondary structure of the protein in roasted pork.The aggregation and denaturation effect of pork protein was stronger under infrared roasting.48 and 60 volatile flavor compounds were identified in infrared and microwave roasted pork,respectively.There were obvious difference between the two types of roasted pork.Among the volatile flavor compounds in infrared roasted pork,the types and relative content of hydrocarbons were the highest,but they didn't greatly contribute to the flavor.Heterocyclic sulfides could provide strong meat aroma and onion flavor.The relative contents of heterocyclic sulfides in microwave roasted pork was higher than that in infrared roasted pork,and there was more types.It indicated that the meat flavor was stronger.Considering the quality of roast meat and human health,microwave roasting was the better choice.关键词
猪里脊肉/红外/微波/烤制/品质Key words
pork tenderloin/infrared/microwave/baking/quality分类
轻工纺织引用本文复制引用
王琳,李安林,熊双丽,熊得全,唐丹..红外烤制和微波烤制猪肉品质的对比分析[J].食品工业科技,2024,45(8):57-66,10.基金项目
四川旅游学院科研团队项目(21SCTUTY03) （21SCTUTY03）
烹饪科学四川省高等学校重点实验室2021年开放基金项目(PRKX2021Z05). （PRKX2021Z05）
