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Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time
Author(s) -
Li Yingqiu,
Li Chunbao,
Li He,
Lin Xisha,
Deng Shaolin,
Zhou Guanghong
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12968
Subject(s) - food science , chemistry , fatty acid , tenderness , lipid oxidation , antioxidant , biochemistry
Summary This study was designed to investigate the effects of cooking on physicochemical and fatty acid characteristics of stewed pork. Pre‐fried or raw pork belly cubes were stewed for 60, 90, 120, 150 or 180 min. After cooking, proximate chemical composition, texture, sensory evaluation, lipid oxidation, fatty acid profiles and cholesterol content were determined. Prolonged cooking time resulted in higher percentages of dry matter, fat and fat loss in stewed cubes ( P < 0.01), and pre‐frying also increased fat loss. Tenderness and elasticity values of texture profile analysis and sensory scores were the highest for the cubes stewed for 180 min or by pre‐frying combined with stewing for 150 min. Pre‐frying and extended cooking time significantly increased lipid oxidation ( P < 0.01). Cooking modified fatty acid profiles which altered the derived cardiovascular indices, and reduced cholesterol content. Prolonged stewing improved eating quality and most nutritional values of pork belly.