Effect Of Electromagnetic Induction Heating And Seasoning On The Flavor Of Braised Pork

Braised pork is a one of the Chinese sauce braised meat products with traditional characteristics.The different taste preferences of consumers in different regions lead to the different ways of making braised pork.The differences in preparation methods are mainly reflected in the differences in seasonings and cooking techniques,and the effect of these differences on the volatile flavor of braised pork has not been reported.Nowadays,consumers not only pay attention to braised pork flavor,but also increasingly pay attention to the nutrition and health.Traditional braised pork is a meat product that needs to be heated at high temperature for a long time,which also leads to excessive oxidation and low digestibility.Therefore,how to find a way to improve the nutrition and health of braised pork is an important innovation point on the basis of maintaining the flavor of braised pork.Short-time efficient heating is one of the directions in the future.Concave electromagnetic induction heating,as a cooking method with high heating efficiency,uniform heating and suitable for commercial production,is theoretically suitable for the processing of braised pork,and it is worthy of further study to meet the requirements of nutrition,health and good flavor.In addition,seasonings may also affect the flavor of braised pork.Therefore,this topic first comparatively studied the different flavors of braised pork in different regions,on this basis,the influence of seasoning on the flavor of braised pork was studied.Finally,the effect of concave electromagnetic induction heating on the flavor and texture of braised pork was studied,in order to shorten the cooking time of braised pork without affecting the nutrition and flavor of braised pork.The research results will help promote the transformation and upgrading of the processing technology of braised pork in soy sauce.1 Comparative study on flavor of braised pork in different regionsThe volatile compounds in adipose tissue and lean fractions of Shanghai,Hangzhou,Wuxi,Xiamen,Meizhou,Guangzhou,Changsha,Shijiazhuang,Chengdu,Beijing,Jinan and Shenyang braised pork were compared by electronic nose and gas chromatography-mass spectrometry(GC-MS).The results showed that the taste of braised pork was different in different regions.The electronic nose was good at differentiating the volatile flavor of lean fractions,but not adipose tissue.W2 W,W2S,W1 W and W1 S sensors were more sensitive to volatile compounds in lean fractions.Aromatic compounds,sulfur compounds,alcohols and terpenes were the main volatile compounds which can distinguish different regions of braised pork by electronic nose.These volatile compounds were correlated with the response of the electronic nose sensors,essential components and fatty acid content.GC-MS results showed that the difference of volatile compounds in different regions of braise pork mainly hexanal,1-propen-2-ol acetate,1,2-dichlorobenzene,n heptanal,1-hydroxy-2-propanone,2-butanone,anethole,phenylethyl alcohol,1,8-cineole,acetic acid,dl-limonene,pentanal,2,3-octanedione,acetic acid ethyl ester,1-methoxy-4-(2-propenyl)benzene,2,4-dimethyl heptane,iso amyl alcohol,octane,nonanal,benzaldehyde,2-pentylfuran,(s)-(-)-limonene,δ-3-darene,benzaldehyde,2-furancarboxaldehyde,(e)-2-heptenal,2-furanmethanol,triacetin,ethyl lactate,octane,acetic anhydride and acetic acid propyl ester.The main reason for these differences may be related to the added seasonings and cooking methods.2 Influence of seasoning on flavor of braised porkThe seasoning can affect the volatile flavor of braised pork.The results showed that the principal component analysis and radar map of electronic nose of braised pork with seasoning and without seasoning were different.GC-MS results showed that the addition of ginger introduced 1,8-cineole,geranial,cis-citral,6-methyl-5-hepten-2-one,β-bisabolene,farnesene,α-curcumene,linalool and camphene into braised pork.The addition of soy sauce introduced ethyl phenylacetate,2-acetyl-1h-pyrrole and δ-decalactone to the braised pork,and the addition of sugar produced 2-acetyl-1h-pyrrole,heptanoic acid,(z)-2-octen-1-ol andδ-decalactone.Most of these compounds had higher aroma activity value and contribute to the volatile flavor of braised pork.Some of these compounds come from the seasoning themselves,and some are produced by Maillard reactions,et al.In addition,the sensory evaluation results showed that the addition of ginger,soy sauce and sugar could improve the taste,color and odor of braised pork.As a result,the addition of ginger,soy sauce and sugar have an effect on the flavor of braised pork.3 Influence of concave electromagnetic induction heating on texture and flavor of braised porkWith pork belly as the raw material,the texture,flavor,fatty acid composition,sensory evaluation,fat and protein oxidation of braised pork were evaluated by using concave electromagnetic induction heating(2000 W)and plane electromagnetic induction heating(2000 W,traditional cooking)for 60,90,120 and 150 min,respectively.Concave electromagnetic induction heating can effectively improve heating efficiency and shorten heating time.In lean fractions,the hardness,chewiness,springiness,cohesiveness,alcohols,aromatic hydrocarbons,other hydrocarbons,protein thiol content decreased with time prolonging.The content of MCT and protein carbonyl increased with time prolonging;In adipose tissue,the hardness and chewiness decreased significantly with the time increased from 60 min to 90 min.MDA and ketones content increased with the prolongation of time;Compared with the plane electromagnetic induction heating,in lean fractions,the hardness,chewiness,thrombogenicity value and thiol content of the concave electromagnetic induction were lower at 60 min.Aromatic hydrocarbons content,acids content,ketones content,odor score,texture score,color score and taste score of the concave electromagnetic induction were higher at 60 min.In adipose tissue,the hardness and chewiness of the concave electromagnetic induction were lower in a shorter time of 60 min.The thrombogenicity value was lower.The ketone content,smell score,texture score,color score and taste score were higher.Compared with plane electromagnetic induction heating for 150 minutes,concave electromagnetic induction heating for 60 minutes can improve the hardness,chewiness,MCT,MUFA,PUFA,thrombogenicity value and sensory score of braised pork.In addition,the content of aldehydes,ketones,2-pentylfuran and other compounds that contribute to the flavor were higher.Therefore,concave electromagnetic induction heating can be used as a more effective meat processing method.