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FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK
Author(s) -
PENNER KAREN K.,
BOWERS JANE A.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02813.x
Subject(s) - food science , aroma , flavor , loin , chemistry , ninhydrin , roasting , moisture , cooked meat , microwave , biochemistry , physics , organic chemistry , amino acid , quantum mechanics
Sensory evaluations and chemical measurements were made on freshly cooked (conventionally heated), conventionally‐reheated (after 5 wk frozen storage), and microwave‐reheated pork loin muscle. Freshly cooked and microwave‐reheated pork had sweeter aroma and less metallic flavor than conventionally‐reheated pork. Microwave reheated pork was less juicy than pork heated by the other treatments. Freshly cooked pork had the lowest TBA values and the highest moisture content. Heating treatment did not affect ninhydrin‐reactive compounds or nitrogen content in the various extracted protein fractions.