| Microwave heating technology is a kind of ideal cooking techniqueswith many advantages such as convenient and quick, economic and environmental protection, saving time, simple operation, easy to control, responsive, advanced technology, good taste, lessnutrition and so on.In this paper,the research background of microwave technology application in the field of food, and then the degeneration end point of longissimus dorsi were researched during food cooking with inverter microwave and conventional microwave.By means of fluorescence optical fiber temperature sensor, the denaturation temperature was accurately defined; therefore the concept of low temperature cooking was put forward. In the process of microwave heating, the physical and chemical properties, taste and nutrition indicators under certain conditions were studied, and the experimental base data was obtained on the inverter microwave heating and the inverter microwaveheating. Then the influence on pork properties of inverter microwave and conventional microwave were compared, and the best process conditions of the low temperature cooking was obtained, in order to provide theoretical basis for the development of advanced microwave food.(1)The fluorescence optical fiber temperature probe inside the food was used to monitor the real-time temperature changes during the microwave heating process.(2)The pig longissimus dorsiwas selected as the research object, and the fluorescence optical fiber temperature probe was used for real-time temperature monitoring.Through different water-bath and microwave processing temperature and time, polyacrylamide gel electrophoresis(SDS-PAGE) method was used to deter mine the pork protein denaturation condition(including denaturation temperature and time).The study found that for water bath heating, heating at 75 ℃ for 3 to 5 minutes, pork protein can reach full degeneration. For inverter microwave heating, when the power is 1000 W and 500 W, heating at 75 ℃ for 7 minutes, protein achieves complete degeneration. For conventional microwave heating, when the power is P100 and P50, heating at 75 ℃ for 7 min, protein can achieve complete degeneration. On the basis of the above, the conception of low temperature cooking pork and preli minary cooking conditions were deter mined.(3)The power consumption, water content, ash content, protein content, fat content, cooking loss, color and tenderness of pork sample under different heating treatment were studied, and which microwave power and heating time is more suitable for heating pork was identified from the aspects of the physical and chemical properties. Then the inverter and inverter heating effect on different physical and chemical properties of porkwas also compared. It was found that the inverter of microwave heating power of 500 W for pork, the best effect of P100 inverter microwave oven heating power the worst influence on the nature of the pork.(4) By means of free amino acid test, the influence of different heating methods for pork nutrition characteristic was determined. At the same time, pork protein nutrition absorption characteristics were predicated by trichloroacetic aciddissolvednon-protein nitrogendetection. No matter for inverter microwave or traditional microwave, just when the heating time reaches to 7 mins when pork protein denaturation, the TCA soluble peptide content is the highest, which is 0.14 mg/m L.At this point, the degradation of the proteingets to the highest degree, and nutrition absorption characteristics is also the best.(5) By fitting the result of taste and nutrition of the pork sampleswith inverter and conventional low temperature heating, the optimum conditions of low temperature microwave cooking methods was obtained.Inverter microwave heating at 75 ℃ for 7-9 minutes of 500 W for the pig longissimus dorsiwas the recommended value of microwave heating, which provide the basis for subsequent research. |
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