Mass transfer kinetics and battered texture qualities of fried pork slices under short-term storage

作者：Guo, Xijuan; Yang, Mingduo^*; Ma, Ping

来源：Agro Food Industry Hi-Tech, 2016, 27(6): 34-38.

• Mass transfer kinetics
• moisture loss
• oil sorption
• profile analysis
• short-term storage
• texture

Oil sorption from batter to pork slice may lead lo protein oxidation, resulting in taste deterioration which hampers industrialization of battered and tried pork slices (BAF). This study was aimed overcoming those problems. Moisture loss and oil sorption were determined at temperatures of 0, 10, 20, 30 and 40 degrees C after preparation of BAF. Modeling of kinetics of mass transfer was established based on standard procedures. Texture profile analysis. shear force measurement and color measurement were also coded out. The results obtained showed that in terms of cost and convenience, short term storage of BAF for less than 6 h at 20 degrees C can maintain the tenderness and taste of BAF while extending its shelf life.

• 出版日期2016-11
• 单位黑龙江八一农垦大学; 哈尔滨商业大学; 黑龙江大学