![]() (2) The amount and species of volatile flavor compounds from potatoes were related to different heating methods. Geranylacetone, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were important flavor components of microwave baking potato, while decanal, geranylacetone, 1-pyrrolidino-1-cyclohexene and 2,4-di-tert-butylphenol were major aroma compounds of potato cooked by conventional baking. geranylacetone were main aroma components of potato cooked by boiling. The results indicated that: (1) For steamed cooking procedures, decanal was the major flavor substance of potato. 1 and ZiLuoLan) of purple potato were cooked by different procedures, and flavor components from the tubers were isolated by head space solid phasem microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The composition of fatty acids was not significantly affected by any cooking methods except frying. ![]() The CIE (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The CIE (lightness) value markedly increased by both boiling and steaming, and the CIE (redness) value decreased notably during both boiling and steaming. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The pH value increased during all cooking processes tested. meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The cooking loss and the moisture drain rate of the cooked. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. ![]() To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. ![]()
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