The study attempts to address the low tenderness problem of meat heated by microwave through modifying the heat transfer mode in the microwave oven. The effects of two heat transfer modes, microwave combined with conduction heating (MH + CH) and microwave heating (MH) on the texture properties of pork belly were investigated. The results showed that the shear force of meat heated by MH + CH was significantly lower than MH. The results of Fourier transform infrared spectroscopy and surface hydrophobicity showed that the meat heated by MH + CH had a higher β-sheet proportion and stronger hydrophobic interaction. The inverted fluorescence microscope images showed that the meat heated by MH + CH had a more compact gel structure which led to less free water and better water retention capacity. The present study revealed that compared with conventional microwave heating, the meat heated by MH + CH could contributed to a more desirable tenderness level.

Industrial relevance

Great concerns on microwave cooking have arisen due to the increasing number of families with a microwave oven. However, the low tenderness of meat heated by microwave limited the application potential of microwave oven and the development of microwave industry. This research found that in the microwave oven, composite heated meat had a compact gelatin structure and higher water holding capacity, which significantly improved the tenderness and food quality of meat. Therefore, microwave combined with conduction heating mode could be used to solve the problem of low tenderness of meat products caused by microwave heating and expand the application and development scope of the microwave oven.

中文翻译：

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微波与传导加热相结合对猪肚的嫩度，水分分布和微观结构的影响

该研究试图通过修改微波炉的传热模式来解决微波加热的肉的低嫩度问题。研究了微波与传导加热（MH + CH）和微波加热（MH）两种传热方式对猪肚质地特性的影响。结果表明，MH + CH加热的肉的剪切力明显低于MH。傅里叶变换红外光谱和表面疏水性结果表明，MH + CH加热的肉的β值较高。-片比例和更强的疏水相互作用。倒置荧光显微镜图像显示，用MH + CH加热的肉具有更致密的凝胶结构，从而导致更少的自由水和更好的保水能力。本研究表明，与常规微波加热相比，用MH + CH加热的肉可有助于获得更理想的嫩度。

行业相关性

由于使用微波炉的家庭数量的增加，人们对微波炉的烹饪倍受关注。但是，微波加热的肉的嫩度低，限制了微波炉的应用潜力和微波工业的发展。研究发现，在微波炉中，复合加热的肉具有紧密的明胶结构和更高的保水能力，从而显着改善了肉的嫩度和食品质量。因此，微波结合传导加热方式可以解决微波加热引起的肉制品嫩度低的问题，扩大了微波炉的应用和开发范围。