Study On Processing Technology And Storage Characteristics Of Chinese Style Wrapped Pork Chop

Chinese wrapped pork chops were tender inside and strong crisp outside,so they are popular among consumers.The traditional wrapped pork chops were produced by workshops,the key processing is weak in operability,short shelf life,lack of systematic and scientific data support,and improper cooking methods will cause the quality of wrapped pork chops degradation.Therefore,the mechanism of cooking and storage characteristics of wrapped pork chops need to be explored.In this paper,the law of tenderization,proportion of marinade,cooking methods and physical or chemical index changes during storage were revealed.Finally,the storage conditions were optimized to improve the shelf life in order to provide theoretical basis for the development of Chinese meat dishes.The experimental results were as follows:Based on the traditional cooking processing of wrapped pork chops,the effects of different tenderizing methods including ginger juice,ultrasonic and ultrasonic-assised ginger juice on the quality of wrapped pork chops were compared.The results showed that the best tenderizing technology was ultrasonic-assised ginger juice,and the best tenderizing processing was obtained by response surface experiment and by using shear force as response value,the best tenderizing processing was 30%concentration of ginger juice(2.5ml),30 min of ultrasonic time and 60 W of ultrasonic power.under this condition,the predictive value of shear force was 24.41 N,sensory evaluation was 8.9,33.7%higher than the control group(7.4).On the basis of the traditional raw materials of wrapped pork chops,single factor experiment was used to determine the key influence was salt,cooking wine and curing time.The order of influence was salt,curing time and cooking wine.The results showed that the best curing conditions were 5%of salt,15%of cooking wine,40 min of curing time,0.5%of black pepper and 0.5%of white pepper.The effects of different cooking methods on the quality of wrapped pork chops were compared by the methods of physical or chemical indexes and flavor components analysis.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).At the same time,the analysis showed that the color and smell of wrapped pork chops were significantly different with different cooking methods and temperature(P<0.05),the influence of baking on the a~*and b~*values of wrapped pork chops was significant(P<0.05),while the influence of frying on the L~*values of pork chops was significant(P<0.05),different heat transfer modes led to different water dispersion loss pathways,and then affected the surface color of pork chops.Combined with sensory evaluation,the best quality of pork chops is decocting at 170?.The results showed that there were 64kinds of flavor compounds obtained by the three cooking methods,including alcohol,aldehydes,esters,acids and heterocyclic compounds.The highest flavor was obtained by decocting(44),the second by baking(37),and the least by frying(35).There are 12 kinds of volatile substances in the three cooking methods,and 7,3 and 9 kinds of unique components in frying and baking.The relationship between cooking methods and flavour showed that there were more kinds of volatiles related to decocting than frying and baking,and the three kinds of cooking methods are highly related to aldehydes,hydrocarbons and alcohols.Therefore,from the view of food quality,physical and chemical indexes and flavor components,the quality of three kinds of high-temperature cooking methods was the best when the temperature is 170?,and the decocting technology is the best.In this paper,the quality changes of wrapped pork chops with carboxymethyl cellulose coating solution(CCS),active coating solution(ACS)and uncoated coating during storage were studied.The changes of sensory quality and physical and chemical indexes of wrapped pork chop during storage were studied.The results are as follows:during the storage period,the water content and L~*value of uncoated and coated decreased,a~*and b~*increased,but the trend of ACS and CCS changed slowly.The coating treatment could delay the change trend of sensory characteristics,because the coating treatment could delay the migration of water and the oxidation of oil to delay the change of color of wrapped pork chops.The comparative analysis of the three coating methods showed that the hardness,shear force and chewability of the samples without coating increased the most significantly(P<0.05),which was that the coating treatment effectively locked the moisture content of the pigsty and reduced the water content overflow phenomenon,caused by maintaining the taste of pork chops.Compared with uncoated group and CCS group,the increase of pH and TBARS in ACS group was the slowest,the difference between uncoated group and coated group started to show from the 3rd day,and the difference reached the maximum at the 5th day,and the bacteriostatic effect of ACS group was better than that of CCS group,which because the coating could form a natural barrier to delay the oil fission during storage,or hinder the contact between reaction substrates.