Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking

Abstract Chinese cooking is the primary treatment method for table food in China. The process is complex and large‐scale, which is important to the macroeconomy and national nutrition and health. First, this article puts forward the concept of thermal accumulation for Chinese cooking by taking pork...

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Bibliographic Details
Main Authors: Mingzan Zhang, Yun Yang, Hongwen Zhang, Cuiqin Li, Laping He, Li Deng
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.3908
Description
Summary:Abstract Chinese cooking is the primary treatment method for table food in China. The process is complex and large‐scale, which is important to the macroeconomy and national nutrition and health. First, this article puts forward the concept of thermal accumulation for Chinese cooking by taking pork tenderloin fried at different oil temperatures, explaining changes in moisture content, hardness, and color with different thermal accumulation conditions, and measuring kinetic parameters. The variations of L* and b* obtained by the experimental results belong to the first‐order reaction kinetic model, while the changes in water content and shear force belong to the zero‐order reaction kinetic model. Simultaneously, the superheat value is used as a thermal accumulation indicator, combined with sensory evaluation to determine that the Z value of the human sensory overheating of pork tenderloin is 99°C, and Os,max (Z = 99°C, the reference temperature is 110°C) is 5.86 min.
ISSN:2048-7177