Study on the kinetics of quality changes of pork loin during the heat transfer process of oil frying
Abstract
Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 and 127.1 kJ/mol. Moreover, the Ea-value of cooking loss was 28.9 kJ/mol and the z-value of cooking loss was 32 ℃ under first-order kinetics reaction which was greater than the redness and shear force. The conclusion was consistent with the culinary optimization preconditions proposed by the mature maturity value theory, which proved the existence of optimal space during oil heat transfer process. Further, kinetic parameters were obtained for the quality optimiza-tion of Chinese cuisine and the further study on oil frying of pork.
Publication Date
4-28-2018
First Page
48
Last Page
53
DOI
10.13652/j.issn.1003-5788.2018.04.009
Recommended Citation
Bingyan, YU; Li, DENG; Wenxin, LI; Fen, CHENG; and Jia, XU
(2018)
"Study on the kinetics of quality changes of pork loin during the heat transfer process of oil frying,"
Food and Machinery: Vol. 34:
Iss.
4, Article 9.
DOI: 10.13652/j.issn.1003-5788.2018.04.009
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/9
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