Kinetic Analysis of Quality Change of Pork Liver during Stir-frying with Oil
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Abstract:
Stir-frying with oil is a typical cooking method of Chinses cuisine. Using astir-frying cooking simulation device, the key temperature range for cooking pork liver from raw to cooked was selected. Combined with the kinetic method, the reaction kinetics of the quality factors of cooked pork liver (color and shear force) and overheated pork liver (cooking loss) were determined and analyzed. The results revealed that the changes of color, shear force and cooking loss of pork liver during stir-frying with oil followed first-order kinetics model. Meanwhile, the z-values of brightness (L*), redness (a*) and whiteness (W) were 19.53 ℃, 20.61 ℃ and 20.20 ℃, and the corresponding Ea values were 116.67 kJ/mol, 110.40 kJ/mol and 112.75 kJ/mol; the z value of shear force change was 14.16 ℃ with the Ea value being 160.77 kJ/mol; the z value of the overheating quality factor, cooking loss, was 30.12 ℃ (which was higher than the z value of cooked liver), with the Ea being 75.63 kJ/mol. These results meet the optimization prerequisites of the cooking sufficiency theory, which proves that there's room for optimization of the cooking process. This study provides the necessary kinetic parameters for research on the stir-frying pork liver with oil and quality optimization.
