Study On Quality Characteristics Of Subcutaneous Fat Of Stewed Pork With Brown Sauce During Processing

Stewed Pork with Brown Sauce is typical of traditional Chinese cuisine,which is known for the fat not greasy feeling,mouth melting taste,delicious and enticing flavor and has been popular with people for hundreds of years.Fat content accounts for a large proportion of the Stewed Pork with Brown Sauce,and the unique texture and sophisticated flavor are dependent on the quality characteristics of subcutaneous fat.The variations of quality characteristics of subcutaneous fat of Stewed Pork with Brown Sauce during processing were studied,and the main research work and conclusions were as follows:(1)A representative process of Stewed Pork with Brown Sauce was optimized through single-factor and orthogonal experiments,based on the features of final products and different cooking methods from various places.Process flow:materials selection?pre-treatment?deoiling(frying for 2.5 min)? smell removal? coloring and flavoring? stewing(120 min)? sauce reducing?thickening?products.Materials:pork belly(1 kg),water(1 kg),cooking wine(50 g),gingers(20 g),green onions(20 g),aniseeds(5 g),cinnamons(5 g),bay leaves(0.5 g),seasoning sauce(fermented bean curd(40 g),soft white sugar(50 g),soy sauce(80 g)),corn starch(5 g).(2)The textural properties of the subcutaneous fat of Stewed Pork with Brown Sauce were analyzed by the physicochemical characters,textural profile analysis and microstructural observation.The results indicated that the crude fat content and moisture of subcutaneous fat of Stewed Pork with Brown Sauce were 73.68%and 10.34%respectively.The results of textural profile analysis were low hardness,low chewiness,low resilience,relatively high springiness and optimum cohesiveness.The thermal damage of subcutaneous fat,the rupture of the fat cells and decomposition of cytoskeletal proteins,resulted in the significant decrease of fat content and the formation of the soft texture of Stewed Pork with Brown Sauce,which was the main reason for a fat but not greasy and mouth melting taste.(3)The flavor characteristics of subcutaneous fat of Stewed Pork with Brown Sauce were analyzed by the lipid oxidation and taste compounds content during processing.The results indicated that the appropriated lipid oxidation and the change of fat acid composition were favorable for the flavor development of Stewed Pork with Brown Sauce.Various taste compounds in the subcutaneous fat of Stewed Pork with Brown Sauce were transferred and absorbed on the surface from the seasonings during processing.The sophisticated flavor resulted from the synergies of NaCl(0.52 g/100 g),total sugar(1.6 g/100 g),free amino acid(16 kinds,285.45 mg/100 g)and nucleotides(32.25?g/100 g)...