State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, P. R. China.
College of Food Science and Technology, Southwest Minzu University, Chengdu, China.
J Food Sci. 2024 Oct;89(10):6174-6188. doi: 10.1111/1750-3841.17304. Epub 2024 Aug 22.
The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemical properties by projecting test samples onto calibration models established by known samples. Therefore, a combination of sensory and instrumental measures can reliably reflect the texture properties of braised pork. PRACTICAL APPLICATION: The combination of sensory and instrumental methods is an effective strategy to accurately and objectively evaluate the texture properties of braised pork, which overcomes the limitations caused by the complexity of the composition and texture traits of braised pork. The accurate evaluation and standardization of texture properties is an important premise for the repeatable and stable cooking of traditional braised pork. Furthermore, this research method and findings can also be applied to guide the procedural optimization of smart appliances (e.g., induction cookers) for cooking braised pork.
红烧肉的复杂成分，包括瘦肉、猪皮和脂肪，使得对其质地特性进行感官评价变得困难。本研究旨在探讨感官质地属性与理化性质之间的相关性，以实现对红烧肉质地的客观全面评价。感官分析表明，红烧肉的整体质地可接受性受到感官质地属性（包括感官硬度、咀嚼性和韧性）的显著负向影响，而受到感官粘性、柔软性和多汁性的正向影响。剪切力和质地剖面分析（TPA）变量反映了咀嚼行为，用于描述红烧肉的质地特性。它们与水分分布密切相关，其中固定水（P）比例较高，表明持水能力较高，质地较嫩。通过偏最小二乘回归对感官质地属性与理化性质进行相关性分析，进一步揭示了剪切力、TPA 变量与感官质地属性之间的显著关联。此外，固定水（P）比例显著负向影响感官硬度和咀嚼性，而自由水（P）比例显著影响感官韧性。通过将测试样品投影到由已知样品建立的校准模型上，可以很好地预测感官质地属性。因此，感官和仪器测量的结合可以可靠地反映红烧肉的质地特性。
感官和仪器方法的结合是准确客观地评价红烧肉质地特性的有效策略，克服了红烧肉成分复杂和质地特征的限制。质地特性的准确评价和标准化是实现传统红烧肉重复稳定烹饪的重要前提。此外，该研究方法和结果还可应用于指导感应炊具等智能炊具烹饪红烧肉的程序优化。
