Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters

doi:10.3969/j.issn.1004-1524.20240241

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (3): 679-688.DOI: 10.3969/j.issn.1004-1524.20240241

• Food Science • Previous Articles Next Articles

Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters

ZHU Lyuhan¹(), FANG Kun², WU Xiaoli³, YAO Qing², XIE Shuli², ZHENG Lei², AO Yue², CHEN Lihong³, ZHAO Ke³, WEI Jun²^,^*(), ZHANG Jin³^,^*()

1. Institute of Drug Discovery Technology, Ningbo University, Ningbo 315211, Zhejiang, China
2. Healthy & Intelligent Kitchen Engineering Research Center of Zhejiang Province, Ningbo Fotile Kitchen Ware Company, Ningbo 315336, Zhejiang, China
3. State Key Laboratory for Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-19 Online:2025-03-25 Published:2025-04-02

Abstract

Abstract:

The objective of this study was to investigate the effect of microwave-assisted superheated steam heating on the physicochemical property and sensory quality of pork batters, which was prepared from pork shoulder meat. Microwave (MW), superheated steam (SHS), microwave-assisted steam (MS), and microwave-assisted superheated steam (MSHS) were used for heating of pork batters. The pH value, color, moisture content, cooking loss, texture property, and sensory evaluation were measured to characterize the changes of pork batters in physicochemical property and sensory quality during different heating treatments. The results showed that the best sensory quality was achieved after 9 min, 4 min, 2 min, and 2 min heating (P<0.05), respectively, for pork batters subjected to MW, SHS, MS, and MSHS. Under the optimal heating time the pork batters subjected to MSHS had significantly (P<0.05) higher pH, gumminess, cohesiveness, and resilience, as well as lower cooking loss and hardness than the samples subjected to SHS. Moreover, compared with MW, MSHS could not only significantly (P<0.05) reduce the cooking loss, but also significantly (P<0.05) improve the pH value, moisture content, texture property, and sensory quality of pork batters. MSHS could not only promote the cooking efficiency of pork batters, but also relieve the quality deterioration of pork batters induced by MW, resulting in a higher retention of preferable physicochemical and sensory properties for cooked pork batters.

Key words: microwave-assisted superheated steam, pork batter, physicochemical property, sensory evaluation

CLC Number:

TS251.51

ZHU Lyuhan, FANG Kun, WU Xiaoli, YAO Qing, XIE Shuli, ZHENG Lei, AO Yue, CHEN Lihong, ZHAO Ke, WEI Jun, ZHANG Jin. Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters[J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 679-688.

Figures/Tables 7

References 30

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感官品质 Sensory quality	评分Score
感官品质 Sensory quality	8~10分 8~10 points	5~7分 5~7 points	1~4分 1~4 points
外观 Appearance	表面完整连续,整体紧实 Intact and continuous surface, tight overall	表面完整,整体较松散 Intact surface, relatively loose overall	表面不完整,整体松散 Incomplete surface, loose overall
色泽 Color	呈熟肉色,发色均匀 Even cooked meat color	呈熟肉色,发色不均匀 Uneven cooked meat color	呈暗红色,发色不均匀 Uneven marroon color
质地 Texture	质地细腻、均匀 Fine and uniform texture	质地均匀、不粗糙 Uniform texture, not rough	质地粗糙、不均匀 Rough and uneven texture
口感 Mouthful	有弹性和嚼劲,鲜嫩多汁 Elastic, chewy, tender, and juicy	弹性和嚼劲一般,汁液较多 Average elasticity and chewiness, but juicy	软烂无弹性或难以咀嚼,汁液少 Soft and inelastic (or hard to chew), less juicy
风味 Flavor	肉香浓郁,味道鲜美,无异味 Meaty, flavorful, no off-odor	有肉香,味道一般,无异味 Has a meaty aroma, average flavor, no off-odor	无肉香,味道较差,或有异味 No meaty aroma, poor flavor, or has an off-odor
总分 Total score	总分=外观×20%+色泽×20%+质地×20%+口感×20%+风味×20% Total score=Appearance×20%+Color×20%+Texture×20%+Mouthful×20%+Flavor×20%

感官品质 Sensory quality	评分Score
感官品质 Sensory quality	8~10分 8~10 points	5~7分 5~7 points	1~4分 1~4 points
外观 Appearance	表面完整连续,整体紧实 Intact and continuous surface, tight overall	表面完整,整体较松散 Intact surface, relatively loose overall	表面不完整,整体松散 Incomplete surface, loose overall
色泽 Color	呈熟肉色,发色均匀 Even cooked meat color	呈熟肉色,发色不均匀 Uneven cooked meat color	呈暗红色,发色不均匀 Uneven marroon color
质地 Texture	质地细腻、均匀 Fine and uniform texture	质地均匀、不粗糙 Uniform texture, not rough	质地粗糙、不均匀 Rough and uneven texture
口感 Mouthful	有弹性和嚼劲,鲜嫩多汁 Elastic, chewy, tender, and juicy	弹性和嚼劲一般,汁液较多 Average elasticity and chewiness, but juicy	软烂无弹性或难以咀嚼,汁液少 Soft and inelastic (or hard to chew), less juicy
风味 Flavor	肉香浓郁,味道鲜美,无异味 Meaty, flavorful, no off-odor	有肉香,味道一般,无异味 Has a meaty aroma, average flavor, no off-odor	无肉香,味道较差,或有异味 No meaty aroma, poor flavor, or has an off-odor
总分 Total score	总分=外观×20%+色泽×20%+质地×20%+口感×20%+风味×20% Total score=Appearance×20%+Color×20%+Texture×20%+Mouthful×20%+Flavor×20%

Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters

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