Variation of nutritional quality in the processing of Cantonese-style sauced pork

Objective:To analyze the variation of nutritional composition and texture in the processing of Cantonese-style sauced pork.Orthogonal design of L16(44) was performed to investigate the temperature and time of bittern,blanching time,as well as thickness of pork.Physical and chemical analysis were used for the detection of soluble protein and TBA.Hardness,springiness,cohesiveness and chewiness of sauced pork also were determind by texture analyzer.Test results:Bittern time has the stongest influences on the hardness,chewiness,loss of cooking,TBA,and soluble protein of sauced pork.Blanching time and thickness had the greatest effect on the springiness and cohesiveness of sauced pork respectively.Hardness,springiness,chewiness,soluble protein,cooking loss,and TBA of sauced pork was significantly correlated with each other.