Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking. (27th June 2019)

• Record Type: Journal Article
• Authors: Wang, Ruirui; Huang, Feng; Zhang, Liang; Liu, Qiannan; Zhang, Chunjiang; Zhang, Hong
• Is Part Of: International journal of food science & technology. Volume 54:Number 10(2019)
• Page Start: 2821
• Page End: 2830
• Publication Date: 2019-06-27
• Subjects: Colour -- microstructure -- pork -- superheated steam cooking -- texture -- volatile compound; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14198
• Languages: English
• ISSNs: 0950-5423

Abstract

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. Abstract : Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking.