Effects of Different Cooking Methods on the Quality and Volatile Aroma Components of Wrapped Pork Chops

LIU Shu-ping; FANG Wei-jia; SHI Chang-bo

doi:10.13386/j.issn1002-0306.2019120288

Volume 42 Issue 1

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(1): 257-265,270. > DOI: 10.13386/j.issn1002-0306.2019120288

LIU Shu-ping, FANG Wei-jia, SHI Chang-bo. Effects of Different Cooking Methods on the Quality and Volatile Aroma Components of Wrapped Pork Chops[J]. Science and Technology of Food Industry, 2021, 42(1): 257-265,270. DOI: 10.13386/j.issn1002-0306.2019120288

Citation:

PDF (2048 KB)

Effects of Different Cooking Methods on the Quality and Volatile Aroma Components of Wrapped Pork Chops

College of Tourism and Culinary Science, Harbin University of Commerce, Harbin 150000, China

More Information

Received Date: December 26, 2019
Available Online: January 07, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the effect of different cooking methods on the quality and flavor of wrapped pork chops,the effects of different cooking methods(decocting,frying,and baking)on the texture,water content,maximum shape variables,cooking loss rate and flavor of fried pork chops were studied by conventional physicochemical methods. The results showed that the effect of decocting and baking on the shear strength of pork chops was significant(P<0.05),while frying temperature had a significant effect on the mastication of wrapped pork chops(P<0.05). Compared with frying and baking samples,cooking loss rate and water diversion loss was less in decocting samples. In terms of electronic nose result,the principal component analysis and linear discriminant analysis could quantify the contribution rate of principal components and the difference of flavor among samples. Furthermore,the flavor results showed that the flavor compounds obtained by the three cooking methods mainly included five categories: alcohols,aldehydes,esters,acids,and heterocycles. The highest flavor types were decocting(44),followed by baking(37),and frying(35). The relative content of alcohol was higher in decocting and frying,while the relative content of hydrocarbon was higher in baking. There were 12 kinds of sane volatile substances in the three cooking methods,and 7,3,9 kinds of unique components in decocting,frying,and baking. In general,from the perspective of food quality and flavor,fried pork chops were golden in color,soft and tender in taste,outstanding in flavor and better in quality.
- wrapped pork chop,
- cooking method,
- quality,
- aroma,
- gas chromatography-mass spectrometry(GC-MS),
- electronic nose

FullText(HTML)

References (33)

References

[1]	牟笛,许静斯,冯佳昊,等. 我国猪肉供应风险及对策研究[J]. 中国科学院院刊,2020,35(3):363-370.
[2]	Elisa D H,Alvija S,Per E. Low-temperature long-time cooking of meat:Eating quality and underlying mechanisms[J]. Meat Science,2018,143:104-113.
[3]	Wang X J,Bertrand M,Wang X W,et al. Comparison between microwave and traditional water bath cooking on saltiness perception,water distribution and microstructure of grass crap meat[J]. Food Research International,2019,125:108-521.
[4]	沈铭聪,周名洋,孙杨赢,等. 不同加热方法对盐水鹅食用品质的影响[J]. 食品工业科技,2019,40(11):63-69.
[5]	陈美花,潘佳丽,翁文治. 添加成分对外裹糊流变性能及外裹糊鱼块油炸过程油脂渗透的影响[J]. 食品科学,2019,1-10.
[6]	马菲,郇延军,刁欣悦. 酱制时间对传统酱卤猪肉制品风味及质构变化规律的影响[J]. 食品与机械,2019,35(9):55-63.
[7]	杜云豪,刘长虹,王雪青,等.发酵方式对馒头在冷藏过程中品质及其货架期的影响[J]. 食品工业科技,41(9):264-268.
[8]	刘树萍,冯爽,方伟佳. 电子鼻在辣白菜腌制及发酵工艺中的应用研究[J]. 中国调味品,2019,44(12):99-103.
[9]	李超,徐为民,王道营,等. 加热过程中肉嫩度变化的研究[J]. 食品科学,2009,30(11):262-265.
[10]	王兆明,贺稚非,余力,等. 加热后兔肉中心温度的变化对其品质特性的影响[J]. 食品科学,2015,36(19):67-71.
[11]	孔保华,王宇,夏秀芳,等. 加热温度对猪肉肌原纤维蛋白凝胶特性的影响[J]. 食品科学,2011,32(5):50-54.
[12]	钟华珍,刘永峰,甘斐,等. 高温加工方式对肉品质的影响[J]. 食品与机械,2017,33(11):190-194.
[13]	Pathare P B,Roskilly A P. Quality and energy evaluation in meat cooking[J]. Food Engineering Reviews,2016,8(4):435-447.
[14]	李鸣,邢通,王虎虎,等. 加工工艺对白切鸡品质及微生物状况的影响[J]. 食品科学,2018,39(11):32-38.
[15]	Tornber G E. Effects of heat on meat proteins-implications on structure and quality of meat products[J]. Meat Sci,2005,70(3):493-508.
[16]	Jaud M,Rouveure R,Faure P,et al. Method for orthorectification of terrestrial radar maps[J]. ISPRS Journal of Photogrammetry and Remote Sensing,2014,97:185-194.
[17]	Wang Q,Li L,Ding W,et al. Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer[J]. Food Control,2018,98:431-438.
[18]	郑月,杨文昇,张宇辉,等. 不同加工方式"阳光猪肉"与普通冷鲜猪肉风味差异探究[J]. 食品与发酵工业,2020:1-11. Doi: org/10.13995 /j.cnki.11-1802/ts.023179.
[19]	Meinert L,Andersen L T,Bredie W L P,et al. Chemical and sensory characterisation of pan-fried pork flavour:Interactions between raw meat quality,ageing and frying temperature[J]. Meat Science,2007,75(2):229-242.
[20]	LI N,Zheng F P,Chen H T,et al. Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE,SDE,and HS-SPME-GC/MS[J]. Food Chemistry,2011,129(3):1242-1252.
[21]	孟祥忍,陈胜姝,陈昌,等. 油炸方式对黄金猪排风味品质研究[J]. 食品科技,2019,44(8):97-103.
[22]	Wojciech W. Dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry for in situ determination of biogenic amines in meat:Estimation of meat's freshness[J]. Microchemical journal,2019,145:130-138.
[23]	张梅超,慕金雨,刘敏,等. 姜汁对太平洋牡蛎(Crassostrea gigas)酶解液风味改善的研究[J]. 食品科学,2014,35(17):170-175.
[24]	Enilia F,Magdalena M. Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products[J]. Food Chemistry,2019,238(15):489-498.
[25]	Zhang Q,Qin W,Lin D,al. The changes in the volatile aldehydes formed during the deep-fat frying process[J]. Journal of Food Science and Technology,2015,52(12):7683-7696.
[26]	Berendsen R L,Kalkhove S I C,Lugones L G,et al. Effects of the mushroom-volatile 1-octen-3-olon dry bubble disease[J]. Applied Microbiology and Biotechnology,2013,12:5535-5543.
[27]	Sun W Z,Zhao Q Z,Zhao H F,et al. Volatile compounds of Cantonese sausage released at different stages of processing and storage[J]. Food Chemistry,2010,121(2):319-325.
[28]	张哲奇,臧明伍,张凯华,等. 蒸制时间对粉蒸肉挥发性风味成分的影响[J]. 食品科学,2018,39(12):205-211.
[29]	唐秋实,刘学铭,池建伟,等. 不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J]. 食品科学,2016,37(4):25-30.
[30]	Andrés J,Rascón,Evaristo B. Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS[J]. Food Control,2019,101:198-208.
[31]	马菲,郇延军,刁欣悦,等. 酱制时间对传统酱卤猪肉制品风味及质构变化规律的影响[J]. 食品科学,2019,35(9):56-63.
[32]	王学敬,李聪,王玉峰,等. SPME-GC-MS法分析德州扒鸡挥发性风味成分的条件优化及成分分析[J]. 南京农业大学学报,2016,39(3):495-501.
[33]	李苗苗,王玉,薛勇,等. 南极磷虾虾糜热加工过程中的风味变化[J]. 食品工业科技,2018,39(20):35-40.