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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance

文献类型： 外文期刊

作者： Xu, Ying 1 ; Wei, Wensong 1 ; Lin, Hengxun 1 ; Huang, Feng 1 ; Yang, Ping 1 ; Liu, Junmei 1 ; Zhao, Laiyu 1 ; Zhang, Chunhui 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agro Prod Proc, Beijing 100193, Peoples R China

2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2B, B-5030 Gembloux, Belgium

3.Wageningen Univ & Res, Food Qual & Design Grp, POB 17, NL-6700 AA Wageningen, Netherlands

关键词： Stir-fried pork slices; Infrared thermography; Temperature distribution; Tenderness; Moisture distribution; Protein secondary structure

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2024 年 213 卷

页码：

收录情况： SCI

摘要： This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness. When the center temperature increased to 100 C, the shear force of samples from the low-level heat (LH) group increased by around 3-fold, and HH reduced this upward trend. This result was mainly attributed to the shorter heating time undergone by the HH-treated samples compared to the LH treatment, which resulted in less structural shrinkage and faster passing through the protein denaturation interval of the samples. These changes alleviated temperature fluctuations caused by water loss. This explanation could be confirmed by the results of T2 relaxation time and Fourier transform-infrared spectroscopy (FT-IR). However, the LH treatment caused a slower rise in oil temperature due to more moisture migration, which required the samples to undergo longer thermal denaturation, leading to a deterioration in tenderness. Moreover, histological analysis revealed that the greater integrity of endomysium in the HH group inhibited water loss and oil absorption, which contributed to obtain low-fat meat products with higher tenderness. This study provides support for the industrialization of traditional pork cuisines using oil as the heating medium.

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