Identification of the Thermal Denature of Pork Protein by SDS-PAGE and the Qualities of the Pork
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Abstract:
The application of microwave heating in food cooking can not only save time but also make food with more nutrition and less off-flavors, which is an ideal method for cooking. The longest back muscle of pig was cut into 5 cm × 5 cm × 1.5 cm cube, and three pieces of pork were studied each time, then the SDS-PAGE method was applied in appraising protein thermal denature. Meanwhile, cooking loss, chromatic aberration, water-holding capacity, shearing force and power consumption during heating of the processed samples were analyzed. Variance and significant analysis of the results were also conducted. The results showed that for the variable frequency microwave oven, the heating time of the pork under the power of 900 W and 700 W were both 70 s, and the heating time for the power of 500 W was 120 s. For the non variable frequency microwave oven, heating time was 80 s, 100 s, 140s for the power of 100%, 80%, and 50%, respectively. Finally, it was concluded that the quality of the samples heated by the power of 700 W was best, and the consumption of electricity was the lowest.
