Abstract
The aim of this work was to investigate changes in thermal profile, meat texture and color of pork chop during pan-frying with or without one turnover. Pork chops (1.2 cm thick) were individually pan-fried at 175 ºC for 75 s without turnover or 150 s with one turnover. Internal temperature, meat color and texture at 11 designated positions were tracked. During frying, temperature and cooking loss significantly increased (P<0.001), accompanied by a significant increase (P<0.001) in hardness, gumminess, chewiness and L* value, together with a significant decrease (P<0.05) in springiness, cohesiveness, resilience and a* value. Positions close to the periphery generally showed significantly higher (P<0.05) final temperatures, and significantly lower (P<0.05) hardness, gumminess, chewiness, L* and a* values than those close to the center. These results could explain variation in tenderness within the same sample when evaluating eating quality of cooked meat.
Highlights
Pan-frying is a very common cooking method for preparation of meat dishes and has an advantage of producing lower off-flavor without significant influence on other sensory attributes, compared to other high-temperature cooking method, e.g. grilling (Prestat, Jensen, McKeith, & Brewer, 2002)
Cooking loss of pork chops increased with frying time
The main purpose of the present study was to investigate the variations in thermal transfer, texture and color at different positions of pork chop during pan-frying
Summary
Pan-frying is a very common cooking method for preparation of meat dishes and has an advantage of producing lower off-flavor without significant influence on other sensory attributes (pork flavor, tenderness, juiciness), compared to other high-temperature cooking method, e.g. grilling (Prestat, Jensen, McKeith, & Brewer, 2002). Frying temperature is a very important factor in terms of meat flavor, cooking time and weight loss of products. Thermal profile and weight loss of meat products during cooking has been extensively studied (Ikediala, Correia, Fenton, & Ben-Abdallah, 1996; Zorrilla & Singh, 2003; Goni & Salvadori, 2010). Ikediala et al (1996) mathematically modeled heat transfer in meat patties during single-sided pan-frying with or without turnover and www.ccsenet.org/jfr Thermal profile and weight loss of meat products during cooking has been extensively studied (Ikediala, Correia, Fenton, & Ben-Abdallah, 1996; Zorrilla & Singh, 2003; Goni & Salvadori, 2010). Ikediala et al (1996) mathematically modeled heat transfer in meat patties during single-sided pan-frying with or without turnover and www.ccsenet.org/jfr
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