領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
This study aimed to investigate the relationship among physicochemical quality, water status and protein degradation of pork samples during superheated steam (SHS) cooking. Pork samples were cooked with SHS (120, 150 and 180 ℃ and traditional steam (TS) to 40, 60 and 80 ℃. The results showed that SHS cooking at 150 and 180 ℃ significantly reduced the values of lightness (L*), yellowness (b*), cooking loss and increased the value of redness (a*). Moreover, SHS cooked samples had lower shear force, hardness and chewiness value than TS cooked samples, indicating a better mouth feel quality. Low-field nuclear magnetic resonance (LF-NMR) analysis results showed that relaxation time?T21,?T22?and?T23?increased with SHS temperature,?T2?(TS-cooked)
電話: 010-87293157
地址: 北京市豐臺(tái)區(qū)洋橋70號(hào)
版權(quán)所有 @ 2023 中國食品雜志社 京公網(wǎng)安備11010602060050號(hào) 京ICP備14033398號(hào)-2
