Full
Outline
To investigate the effects of different reheating times and temperatures of air fryer on the edible quality of pre-processed crispy pork.
This experiment analyzed the effects of air fryer reheating temperatures (160, 180, 200 ℃) and reheating times (8, 10, 12 min) on the oil content, moisture content, color difference, sensory properties, texture and flavor substances of conditioned crispy pork.
When the air fryer reheating temperature was 180 ℃ and the reheating time was 10 min, the moisture content of crispy pork was about 40.18%, and the oil content was about 19.34%; the L* value was about 61.49, a* value was about 11.49, b* value was about 23.16; the total sensory score was 83.44; the hardness was at a moderate level, about 12.78 N. There were 33 kinds of volatile substances in this experimental group of crispy pork. Among them, the heterocyclic compound methylpyrazine and the aldehyde compounds 2-methylbutanal and hexanal contributed greatly to the flavor of crispy pork, and could endow it with nutty, baked, fruity and oily aromas.
Under this reheating condition, the crispy pork have crispy texture, unique flavor and good edible quality.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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