Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat

Abstract

The effects of microwave cooking on the changes of physical properties, protein denaturation, microstructure and volatiles of yak meat were investigated. Various microwave power settings were used for cooking the yak longissimus meats, and SDS-PAGE, cooking loss, colour difference, shear force, microstructure and volatile flavour compounds of longissimus muscle were evaluated. Cooking losses (37.03–45.92%) and shear forces (257.20–315.57 N) in microwave heated meats were higher and lower, respectively, than these in boiled meats (p < .05). Cooking loss, a* values, and shear force significantly (p < .05) increased as the prolonged microwave cooking time, while L* value decreased (p < .05) and more muscle fibres fractured and contracted. High power (700 W; 100%) microwave cooked yak meat had higher L* values, but lower a* values and shear force than meats cooked at medium (560 W; 80%) or low (420 W; 60%) settings. Significant higher cooking loss and volatiles were found in medium power cooked meats compared to high and low power groups. The results suggested that microwave cooking could yield yak meat product with better texture and volatiles attributes but higher cooking loss and decolorization compared to conventional boiling cooking, and maybe an applicable processing method to obtain high quality yak meat products.

Keywords

• microwave heating
• yak meat
• protein denaturation
• physicochemical properties
• microstructure
• flavour compounds