Quality Analysis of Infrared and Microwave Roast Pork

Abstract

The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed that, there was no significant difference in the effect of two roasting methods on the color of pork (P>0.05). Infrared roasted pork had an average sensory score of 3.67 points higher than microwave roasted pork, but had lower hardness and chewiness. The content of malondialdehyde and peroxide value of infrared roasted pork were 16.89% and 38.36% higher than those of microwave roasted pork, respectively. The active sulfhydryl content in infrared roasted pork was significantly lower than that in microwave roasted pork (P<0.01), which was more likely to cause protein oxidation. Both baking methods changed the secondary structure of the protein in roasted pork. The aggregation and denaturation effect of pork protein was stronger under infrared roasting. 48 and 60 volatile flavor compounds were identified in infrared and microwave roasted pork, respectively. There were obvious difference between the two types of roasted pork. Among the volatile flavor compounds in infrared roasted pork, the types and relative content of hydrocarbons were the highest, but they didn't greatly contribute to the flavor. Heterocyclic sulfides could provide strong meat aroma and onion flavor. The relative contents of heterocyclic sulfides in microwave roasted pork was higher than that in infrared roasted pork, and there was more types. It indicated that the meat flavor was stronger. Considering the quality of roast meat and human health, microwave roasting was the better choice.

Keywords

• pork tenderloin
• infrared
• microwave
• baking
• quality