Effect of Intermittent Combination of Microwave and Steam Cooking on Quality of Pork Ribs

Abstract:

This study evaluated the influence of intermittent combination of microwave and steam cooking on change of fat acid，protein and sensory properties in pork ribs. From the results，the tenderness，water，oleic acid，palmitic acid，collagen content and vitro digestibility trypsin of pork ribs on combination of microwave and steam cooking（microwaving for 4 min followed by steaming for 6 min） increased significantly. Furthermore，total free thiol group content was higher（60.1%），and carbonyl contents were lower（35.3%） comparing with individual steaming. Intermittent combination of microwave and steam cooking could increase the cooking efficiency and have positive influence on tenderness and nutrition of pork ribs.