IDEAS home Printed from https://ideas.repec.org/a/ags/aesjfr/405007.html

Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying

Author

Listed:
  • Li, Chunbao
  • Hu, Yuxiang
  • Tang, Lin
  • Dong, Yuyu
  • Teng, Anguo
  • Xu, Xinglian
  • Xu, Baocai
  • Zhou, Guanghong

Abstract

The aim of this work was to investigate changes in thermal profile, meat texture and color of pork chop during pan-frying with or without one turnover. Pork chops (1.2 cm thick) were individually pan-fried at 175 ºC for 75 s without turnover or 150 s with one turnover. Internal temperature, meat color and texture at 11 designated positions were tracked. During frying, temperature and cooking loss significantly increased (P<0.001), accompanied by a significant increase (P<0.001) in hardness, gumminess, chewiness and L* value, together with a significant decrease (P<0.05) in springiness, cohesiveness, resilience and a* value. Positions close to the periphery generally showed significantly higher (P<0.05) final temperatures, and significantly lower (P<0.05) hardness, gumminess, chewiness, L* and a* values than those close to the center. These results could explain variation in tenderness within the same sample when evaluating eating quality of cooked meat.

Suggested Citation

  • Li, Chunbao & Hu, Yuxiang & Tang, Lin & Dong, Yuyu & Teng, Anguo & Xu, Xinglian & Xu, Baocai & Zhou, Guanghong, 2012. "Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying," Journal of Food Research, Canadian Center of Science and Education, vol. 1(3).
    • Handle: RePEc:ags:aesjfr:405007
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/405007/files/18959-60998-1-SM.pdf
    Download Restriction: no
    ---><---

    More about this item

    Keywords

    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:aesjfr:405007. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://www.ccsenet.org/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.