Effects of Different Cooking Methods on the Quality and Volatile Aroma Components of Wrapped Pork Chops
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摘要: 为探讨熟制方式对裹糊猪排品质和风味影响，采用常规物化测定方法，研究不同熟制方式（煎、炸、烤）对裹糊猪排猪排质构、水分含量、最大形变量、烹饪损失率、风味影响。结果表明：3种熟制方式比较分析显示煎制与烤制对猪排的剪切力影响显著（P<0.05），而炸制温度对裹糊猪排咀嚼性影响显著（P<0.05）。煎制较炸制与烤制而言，烹饪损失率较小且水分流失较少。电子鼻结果显示主成分分析和线性判别分析可以量化主成分贡献率和样品间风味的区分。风味成分结果进一步表明：这三种熟制方式得到的风味化合物主要包括：醇类、醛类、酯类、酸类、杂环类共5大类。煎制形成的风味种类最高（44），烤制次之（37），炸制最少（35）；煎制和炸制中均为醇类相对含量较高，而烤制中烃类相对含量较高，3种熟制方式共有挥发性物质12种，煎、炸、烤独有成分分别为7、3、9种。结果表明从食用品质和风味角度分析，煎制裹糊猪排色泽金黄、口感软嫩、风味突出、品质更佳，本文为裹糊猪排熟制提供一定理论依据。Abstract: In order to explore the effect of different cooking methods on the quality and flavor of wrapped pork chops,the effects of different cooking methods(decocting,frying,and baking)on the texture,water content,maximum shape variables,cooking loss rate and flavor of fried pork chops were studied by conventional physicochemical methods. The results showed that the effect of decocting and baking on the shear strength of pork chops was significant(P<0.05),while frying temperature had a significant effect on the mastication of wrapped pork chops(P<0.05). Compared with frying and baking samples,cooking loss rate and water diversion loss was less in decocting samples. In terms of electronic nose result,the principal component analysis and linear discriminant analysis could quantify the contribution rate of principal components and the difference of flavor among samples. Furthermore,the flavor results showed that the flavor compounds obtained by the three cooking methods mainly included five categories: alcohols,aldehydes,esters,acids,and heterocycles. The highest flavor types were decocting(44),followed by baking(37),and frying(35). The relative content of alcohol was higher in decocting and frying,while the relative content of hydrocarbon was higher in baking. There were 12 kinds of sane volatile substances in the three cooking methods,and 7,3,9 kinds of unique components in decocting,frying,and baking. In general,from the perspective of food quality and flavor,fried pork chops were golden in color,soft and tender in taste,outstanding in flavor and better in quality.
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