The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

Abstract

This study aimed to investigate the effects of long-duration stewing combined with pre-frying and different heating methods on meat quality of pork belly. Pork belly cubes were pretreated differently (frying or not) and stewed by different combinations of heating method (induction heating or flame heating). Pre-frying combined with flame heating had the greater texture (P < 0.01) and sensory evaluation scores. Cooking increased the percentages of protein, fat loss, polyunsaturated fatty acid (PUFA), n-6 fatty acids, thiobarbituric acid reactive substances and peroxide values (P < 0.05) but decreased the fat percentages of pork belly. Pre-frying combined with flame heating resulted in lower total saturated fatty acid (SFA) percentages, atherogenic indices and thrombogenic indices but higher percentages of monounsaturated fatty acid (MUFA), PUFA and PUFA/SFA ratio (P < 0.01). The results indicated that long-duration stewing with pre-frying combined with flame heating would favor improving the wholesomeness of pork belly. Practical Applications Pork belly is the lower value carcass cut in the West because of its high fat content. However, pork belly is still popular in eastern market as it is being manufactured into stewed pork (Hongshaorou), one of the most famous traditional meat products in China. The preparation methods of stewed pork was shown to improve eating quality and fat nutritional values, especially the method of pre-frying combined with flame heating, which have potential health benefits in reducing the risk of cardiovascular diseases compared with raw belly. The results of the study may provide health information to consumers and may increase the value of pork belly in the West.