Effects of Thermal Processing Methods on the Quality and Oxidation Characteristics of Pork

In order to investigate the effects of thermal processing methods on the quality and oxidation characteristics of pork, boiled, microwaved, roasted, or deep-fried pork loin was evaluated for quality indicators such as cooking loss, color, shear force, texture, basic chemical composition, odor and taste and oxidation indicators such as protein carbonyl content and thiobarbituric acid reactive substance (TBARS) value. The results showed that compared with the control group (raw pork), the quality and oxidation characteristics of cooked pork samples were significantly different. The decreasing order of cooking loss rate during different thermal treatments was roasting > microwave > deep-frying > boiling; protein and ash contents were positively correlated with cooking loss, while water content was negatively correlated with cooking loss. The most significant color changes were found in deep-fried pork, whose elasticity, cohesiveness and shear force were significantly different compared with the other treated groups. Protein carbonyl content was significantly higher in microwaved pork than the other treated groups (P < 0.05). Roasted pork exhibited the highest TBARS value. Electronic nose results showed an increase in the content of volatile flavor substances after thermal processing, and electronic tongue results indicated that the umami intensity of deep-fried pork was the highest. The results of this study can provide reference for the selection of pork thermal processing methods.