Abstract:

In order to investigate the dynamic changes in texture and sensory quality of pork chops during frying process, porcine longissimus dorsi were cut into approximately 1 cm in thickness along the vertical direction of muscle fibers and fried at 170－180 ℃ for different periods of time. Texture and sensory quality of pork chops were compared after cooling. Results indicated that as heating time was prolonged, the surface brightness of cooked pork chops significantly decreased, whereas the central counterpart of cooked pork chops significantly increased; the surface a* value of cooked pork chops exhibited a change trend opposite to that of the surface brightness, so did the central a* value. Moreover, an extreme point of surface brightness and red scale in the center of cooked pork chops was shown up after heating for 80 seconds. Throughout the whole heating process, both the surface and central b* values of cooked pork chops exhibited a significant increase As heating time was prolonged, core temperature and cooking loss exhibited an increase and hardness exhibited a phased increase; however, no obvious difference in sensory quality was observed among the samples at the heating time points of 100, 120 s and 140 s.

Key words: pork chop, frying time, eating quality, texture