Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time |
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| Authors: | Yingqiu Li Chunbao Li He Li Xisha Lin Shaolin Deng Guanghong Zhou |
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| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China;2. Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, China;3. Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, China;4. Guangxi Vocational College of Technology and Business, Nanning, Guangxi, China |
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| Abstract: | This study was designed to investigate the effects of cooking on physicochemical and fatty acid characteristics of stewed pork. Pre‐fried or raw pork belly cubes were stewed for 60, 90, 120, 150 or 180 min. After cooking, proximate chemical composition, texture, sensory evaluation, lipid oxidation, fatty acid profiles and cholesterol content were determined. Prolonged cooking time resulted in higher percentages of dry matter, fat and fat loss in stewed cubes (P < 0.01), and pre‐frying also increased fat loss. Tenderness and elasticity values of texture profile analysis and sensory scores were the highest for the cubes stewed for 180 min or by pre‐frying combined with stewing for 150 min. Pre‐frying and extended cooking time significantly increased lipid oxidation (P < 0.01). Cooking modified fatty acid profiles which altered the derived cardiovascular indices, and reduced cholesterol content. Prolonged stewing improved eating quality and most nutritional values of pork belly. |
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| Keywords: | Eating quality nutritional profile pork belly pre‐frying stewing |
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