Abstract
The effects of combining roasting and steam cooking at 200 °C for various cooking times (10, 15, 20, 25 and 30 min) on water status and distribution and the microstructure and physicochemical properties of pork patties were analyzed with low-field nuclear magnetic resonance and magnetic resonance imaging analyses, as compared with roasting alone. The findings demonstrated that the addition of steam can alleviate the denaturation of protein and reduce the mobility of water molecules. Roasting-steam cooking (RS) had no negative effect on the TBARS value and surface hydrophobicity. Furthermore, the RS treatment has a higher moisture content, WHC and texture than roasting cooking. Proton density maps displayed a gradual decrease in water intensity, suggesting the gradual expelling of inside water to the surface as drip loss. Therefore, the findings revealed that water status evolution during RS significantly changed the microstructure and protein structure of the meat.
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