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

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.