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Inhibition of lipid oxidation in pork bundles processing by superheated stream frying

Huang, T.C., Ho, C.T., Fu, H.Y.
Journal of agricultural and food chemistry 2004 v.52 no.10 pp. 2924-2928
pork, canned meat, fried foods, frying, steaming, oxidative stability, lipids, sensory evaluation, odors, odor compounds, aldehydes, lipid peroxidation, peroxide value, thiobarbituric acid-reactive substances, food processing, food storage
The effect of superheated steam treatment on the oxidative stability of lipids in packaged Zousoon (pork bundles) was investigated. The aroma quality of Zousoon samples was evaluated by sensory analysis and chromatographic analysis of volatiles. Results of this study indicated that oxidation of lipids occurred in pan-fried Zousoon after prolonged storage. Significant amounts of highly volatile compounds such as formaldehyde, acetaldehyde, acetone, and hexanal in Zousoon were identified by a modified method of cysteamine derivatization followed by gas chromatography-mass spectrometry (GC-MS) analysis. Superheated steam was found to be effective in suppressing lipid oxidation in canned Zousoon as compared with Zousoon fried by the conventional method in a frying pan. The superheated steam-fried samples had relatively low thiobarbituric acid reactive substance (TBARS) and peroxide (POV) values before and after storage, whereas samples prepared by pan frying had relatively high TBARS and POV values before and after storage. Superheated steam-fried Zousoon had superior lipid stability to that prepared by the conventional pan-frying method.