Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties

被引：1
|
作者：
Zhang K. [1 ]
Zang M. [1 ]
Zhang Z. [1 ]
Li D. [1 ]
Li X. [1 ]
Chen W. [1 ]
机构：
[1] China Meat Science Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 09期
关键词：
Lipid oxidation; Microwave reheating; Precooked minced pork; Warmed-over flavor; Water distribution;
D O I：
10.7506/spkx1002-6630-20190816-173
中图分类号：
学科分类号：
摘要：
The volatile profiles and warmed-over flavor (WOF) of precooked pork patties reheated by microwave for different periods of time (0, 30, 60, 90, 120 and 180 s) were investigated to analyze the correlation among lipid oxidation, water distribution and WOF. The results showed that a total of 25 volatile compounds were identified using solid phase microextraction combined with gas chromatography-mass spectrometry, with aldehydes being predominant. Microwave reheating treatment for 30 s could accelerate lipid oxidation, and promote the formation of volatile flavors, especially WOF, but did not result in a significant change in the relaxation time and proportion of water in different states (P > 0.05). The content of WOF decreased with increasing reheating time up to 120-180 s, and the water content declined significantly(P < 0.05), together with a shift of T21 (bound water) and T22 (immobilized water) to a shorter relaxation time. Principal component analysis demonstrated that moderate microwave reheating (60-90 s) could play a critical role in inhibiting WOF and maintaining the flavor quality of precooked minced pork. © 2020, China Food Publishing Company. All right reserved.
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页码：50 / 56
页数：6
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