Abstract：
Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies (TPB), typically boiled and sliced before \"back to pot\" being stir-fried, is a classic Sichuan cuisine among stir-fried dishes. In this study, the effects of substituting conventional pan-frying (PCV) with superheated steam (SHS) technology on the sensory, texture, microstructure and flavor of the fat layers were investigated. SHS was used as an alternative to boiling (120 °C for 15, 20, 25, and 30 min), and \"back to pot\" stir-frying was also by SHS. TPB precooked for 25 min (P25) with SHS performed better quality characteristics than PCV, with less collagen fiber disruption and lipid droplet area, resulting in a lower hardness and higher shear force. Besides, the low-oxygen environment of SHS retarded the lipid peroxidation, showing a significantly lower MDA content than PCV. Differently, PCV exhibited more grassy and fatty flavors, while P25 exhibited a unique aroma of fruity and creamy due to its higher UFA/SFA ratios in the pre-cooking stage. Overall, the sensory scores of P25 were comparable to those of PCV (with no significant difference), revealing that SHS is expected to be applied to the industrial production of stir-fried dishes.
摘要：
脂肪会极大地影响五花肉的整体质地和风味。两次煮熟的猪肚（TPB），通常在“回锅”被炒之前煮沸并切片，是炒菜中的经典川菜。在这项研究中,用过热蒸汽（SHS）技术代替传统的平底锅油炸（PCV）对感官的影响，纹理,研究了脂肪层的微观结构和风味。SHS用作沸腾的替代品（120°C持续15、20、25和30分钟），“回锅”也是SHS的炒菜。用SHS预煮25分钟的TPB（P25）的质量特性优于PCV，胶原纤维破坏和脂滴面积较少，导致较低的硬度和较高的剪切力。此外,SHS的低氧环境阻碍了脂质过氧化，MDA含量显著低于PCV。不同的是,PCV表现出更多的草味和脂肪味，而P25由于其在预烹饪阶段较高的UFA/SFA比率而表现出独特的果味和奶油香气。总的来说,P25的感官评分与PCV相当(无显著差异)，揭示了SHS有望应用于炒菜的工业生产。
