Effects of simultaneous combination of steam and microwave cooking on the quality of pork ribs

Abstract

Objective: To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking. Methods: The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated. Results: The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork ribs of MS-13 group had the highest moisture content, protein content and sulfhydryl content, which were higher than those of the individual steamed group for 5.91%, 5.85% and 101.60%, respectively, which were higher than the microwave group for 14.55%, 4.90% and 19.78%, respectively. The pork ribs of MS-13 group had the lowest fat content and carbonyl content, which were 91.87% and 45.02% of the individual steamed group, and 95.48% and 67.18% of the individual microwave group. Compared with fresh pork ribs, the relative contents of unsaturated fatty acids of MS-13 group increased significantly. Conclusion: It can be seen that the pork ribs cooked by microwave with 500 W and steam with 1 300 W for 13 min had better sensory and nutritional quality.

Keywords

• microwave combined with steam cooking
• pork ribs
• quality
• protein
• lipid