| Autor: |
Lin WANG, Anlin LI, Shuangli XIONG, Dequan XIONG, Dan TANG |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 57-66 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023040043 |
| Popis: |
The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed that, there was no significant difference in the effect of two roasting methods on the color of pork (P>0.05). Infrared roasted pork had an average sensory score of 3.67 points higher than microwave roasted pork, but had lower hardness and chewiness. The content of malondialdehyde and peroxide value of infrared roasted pork were 16.89% and 38.36% higher than those of microwave roasted pork, respectively. The active sulfhydryl content in infrared roasted pork was significantly lower than that in microwave roasted pork (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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