Effects of Moisture Content and Heating Temperature on Texture and Sensory Qualities of Pork
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Abstract:
Using pork tenderloin as a raw material, the effects of moisture content and heating temperature on the properties of pork products were investigated on the basis of sensory evaluation, instrumental analysis, and the results of low-field nuclear magnetic resonance (LF-NMR) analysis. The results revealed that sensory hardness, sensory tightness, and sensory chewiness of pork decreased with the increasing moisture content, whereas sensory springiness was slightly improved, but there were no significant differences among the dried samples heated at 100 ℃ (p＞0.05). Hardness, chewiness, the shear force, and other textural properties showed a significant negative correlation with the moisture content of the pork products (p<0.01). The soft and loose texture and reduced hardness of the meat heated at 121 ℃ could be improved by reducing its water content (<36%). The results of LF-NMR indicated that with the increasing degree of drying, the transverse relaxation time (T2) values of hydration water, immobilized water, and free water decreased, and the shift of relaxation time of water in the T21 state was more significant with the increasing heating temperature. Compared with air drying, high-temperature heating had more significant effects on the moisture distribution of pork. Immobilized water was found to be closely related to textural properties. Thus, quality of meat products may be changed by controlling the concentration of immobilized water.
