Quality Changes of Pork Ribs during Normal and High-pressure Steaming

Abstract

In order to investigate the changes in quality of pork ribs during steaming and the effects of different steaming methods, the pork ribs were steamed under normal and high pressure until they reached a same level of cooking degree. The changes in cooking loss rate, water holding capacity, color, myoglobin, sensory quality, tenderness, texture, pH, and thiobarbituric acid reactive substances (TBARS) content of pork ribs during steaming were analyzed and the effects of the two steaming methods on pork ribs at the same cooking degree were compared. The results showed that the pH, cooking loss rate, and lipid oxidation degree of pork ribs increased significantly (P0.05). In summary, high-pressure steaming was a fast and quality cooking method, which could better preserve the nutritional value and eating quality of the pork ribs. The quality of pork ribs was optimal when steamed under high pressure for 25 min.

Keywords

• pork ribs
• normal steaming
• high-pressure steaming
• cook value
• quality