Quality Changes of Pork Ribs during Normal and High-pressure Steaming

In order to investigate the changes in quality of pork ribs during steaming and the effects of different steaming methods, the pork ribs were steamed under normal and high pressure until they reached a same level of cooking degree. The changes in cooking loss rate, water holding capacity, color, myoglobin, sensory quality, tenderness, texture, pH, and thiobarbituric acid reactive substances (TBARS) content of pork ribs during steaming were analyzed and the effects of the two steaming methods on pork ribs at the same cooking degree were compared. The results showed that the pH, cooking loss rate, and lipid oxidation degree of pork ribs increased significantly (P<0.05), the a^* value and water holding capacity decreased significantly (P<0.05), the L^* value, shear force, hardness and chewiness first increased and then decreased during steaming. Among them, pork ribs steamed under normal pressure for 40 min and under high pressure for 25 min exhibited satisfactory texture and enriched flavor profile, and the sensory quality of pork ribs steamed under high pressure was better. The cooking degree of pork ribs was same when steamed under normal pressure for 60 min and under high pressure for 30 min, and the cook value (C) was about 47 min, but the effects on the quality of pork ribs were different. The lipid oxidation degree, b^* value, and pH of normal pressure group were higher, the sensory scores of high pressure group were higher, and there was no significant difference in hardness and chewiness between the two groups (P>0.05). In summary, high-pressure steaming was a fast and quality cooking method, which could better preserve the nutritional value and eating quality of the pork ribs. The quality of pork ribs was optimal when steamed under high pressure for 25 min.