浙江农业学报2025，Vol.37Issue(3)：679-688,10.DOI:10.3969/j.issn.1004-1524.20240241
微波辅助过热蒸汽加热对猪肉糜理化特性和感官品质的影响
Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters
摘要
Abstract
The objective of this study was to investigate the effect of microwave-assisted superheated steam heating on the physicochemical property and sensory quality of pork batters,which was prepared from pork shoulder meat.Mi-crowave(MW),superheated steam(SHS),microwave-assisted steam(MS),and microwave-assisted superheated steam(MSHS)were used for heating of pork batters.The pH value,color,moisture content,cooking loss,texture property,and sensory evaluation were measured to characterize the changes of pork batters in physicochemical prop-erty and sensory quality during different heating treatments.The results showed that the best sensory quality was a-chieved after 9 min,4 min,2 min,and 2 min heating(P＜0.05),respectively,for pork batters subjected to MW,SHS,MS,and MSHS.Under the optimal heating time the pork batters subjected to MSHS had significantly(P＜0.05)higher pH,gumminess,cohesiveness,and resilience,as well as lower cooking loss and hardness than the samples subjected to SHS.Moreover,compared with MW,MSHS could not only significantly(P＜0.05)reduce the cooking loss,but also significantly(P＜0.05)improve the pH value,moisture content,texture property,and sen-sory quality of pork batters.MSHS could not only promote the cooking efficiency of pork batters,but also relieve the quality deterioration of pork batters induced by MW,resulting in a higher retention of preferable physicochemical and sensory properties for cooked pork batters.关键词
微波辅助过热蒸汽/猪肉糜/理化特性/感官评价Key words
microwave-assisted superheated steam/pork batter/physicochemical property/sensory evaluation分类
轻工纺织引用本文复制引用
诸绿寒,魏俊,张晋,方堃,吴晓丽,姚青,谢淑丽,郑雷,敖月,陈黎洪,赵珂..微波辅助过热蒸汽加热对猪肉糜理化特性和感官品质的影响[J].浙江农业学报,2025,37(3):679-688,10.基金项目
浙江省重点研发计划(2021C04024) （2021C04024）
