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| Effects of Different Cooking Methods on Physicochemical, Sensory and Flavor Quality of Dry Cured Ham |
| SU Wei, WANG Hanyu, MU Yingchun, MU Yu, JIANG Li, ZHENG Pu, ZHAO Chi |
| School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract The quality of cooked meat products is closely related to cooking methods. Therefore, the purpose of this study was to evaluate the effect of four different cooking methods (high-pressure, microwave, steaming, and boiling) on the physicochemical and nutritional properties, flavor quality, and sensory evaluation of Panxian ham in order to select the most suitable cooking method for Panxian ham. The results showed that the color of ham cooked by steaming and boiling was better; the pH values were higher, 6.10 and 8.16 respectively; the moisture contents were higher, 35.70% and 35.20% respectively; and the salt contents and cooking loss rates were both lower, 28.01% and 5.15%, and 28.06% and 4.99% respectively. The contents of crude fat and crude protein in microwaved ham were the highest, 6.48% and 55.14%, respectively. All four cooking treatments caused a decrease in the type of volatile flavor compounds, while microwave, steaming, and boiling increased the content of flavor compounds, especially steaming. Consistently, hierarchical clustering analysis (HCA) and biplot analysis indicated the improving effect of steaming on the flavor. In addition, principal component analysis (PCA) suggested that 7 of the 15 characteristic aroma components were related to steamed ham, including 2-methylbutanal, 3-methylbutanal, hexanal, nonanal, heptanal, octanal, and (E)-2-nonenal. Sensory evaluation indicated that steamed ham had the strongest meat flavor. Partial least squares regression (PLSR) suggested that meat flavor seemed to be associated with 3-methyl-butyral, hexanal, and nonanal. These findings showed that steaming was the best cooking method for Panxian ham, which could improve the physicochemical properties and flavor quality of Panxian ham.
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2020, Vol. 34 
