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| Effect of Heating Temperature and Moisture Content on Properties of Pork Meat and Myofibrillar Protein |
| WU Lifen1,2, ZHANG Liyan1,*, WANG Yuan1, HU Jiaying1 |
| 1.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2.Foshan Shunyu Food Co. Ltd., Foshan 528000, China |
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Abstract To investigate the mechanism causing differences in texture properties between pork samples with various water contents after being cooked, this study compared changes in physicochemical properties (cooking loss and pH value), texture properties (hardness, chewiness and springiness) and shear force value of pork meat with various moisture contents during heating, and it also measured changes in properties (solubility, surface hydrophobicity, sulfhydryl content and heatinduced degradation ) of pork myofibrillar protein. The results showed that decreasing the water content in pork resulted in a significant increase of hardness and chewiness (P < 0.05), and the temperature providing maximum hardness and chewiness was higher than that for the control sample and increased with the decrease of water content. The pork samples with various water contents showed different tendencies in shear force value with increasing temperature, and the lower the water content, the more significant the difference. A comparison of the changes in some properties of protein in pork samples with various water contents during cooking showed that dehydration caused structural changes pork myofibril protein and enhanced its heat stability, and the effect was more marked with the decrease of water content, which may be partly responsible for the difference in texture properties between dehydrated and fresh pork.
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2018, Vol. 32 
