Premium
Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking
Author(s) -
Wang Ruirui,
Huang Feng,
Zhang Liang,
Liu Qiannan,
Zhang Chunjiang,
Zhang Hong
Publication year - 2019
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.14198
Subject(s) - food science , chemistry , texture (cosmology) , superheated steam , microstructure , mass spectrometry , cooked meat , chromatography , superheating , artificial intelligence , computer science , image (mathematics) , condensed matter physics , crystallography , physics
Summary We evaluated changes in the texture, colour, microstructure and volatile compounds of pork loins after superheated steam ( SHS ) cooking at 120, 140, 160 or 180 °C for 5, 10, 15 and 20 min. Results showed that the texture changed significantly with heating temperature and time. Hardness increased significantly with increasing temperature above 140 °C. Scanning electron microscopy micrographs showed that cooked pork with SHS had more complete muscle fibre bundle structure than that of pork in HA . The L * value indicating colour was significantly increased during the early period and then decreased, whereas the a * and b * values showed a continuous increase. Ninety‐five volatile compounds were identified in cooked pork from SHS by gas chromatography/mass spectrometry with solid‐phase microextraction. The amount of volatile compounds increased during cooking and decreased as cooking time increased and was well retained at 140 °C. Considering those variations, samples cooked at 140 °C showed better quality attributes.