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Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks
Author(s) -
Song Yu,
Huang Feng,
Li Xia,
Han Dong,
Zhang Chunhui
Publication year - 2021
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.15248
Subject(s) - microstructure , chemistry , denaturation (fissile materials) , swelling , salting , boiling , solubility , food science , materials science , nuclear chemistry , composite material , crystallography , organic chemistry
This study aimed to investigate the influence of different wet heating methods (SC: steam cooking; BC: boiling cooking) on the water distribution, microstructure and protein denaturation of pork steaks. Results showed that SC increased the proton relaxation intensity (T 1 and T 2 ) and the amount of immobilized water, but decreased the amount of free water compared with BC treatment. Proton density images showed that the red area was more in SC treatment than BC treatment. Muscle volume contraction and microstructure destruction in SC treatments were lower than that of BC treatments. Meanwhile, SC had higher protein solubility, but lower surface hydrophobicity as compared with BC. Additionally, pork steaks containing salt cooked by the same heating method had higher water mobility than those of without salt. Moreover, salting process aggravated the swelling of muscle fibre structure and protein denaturation.