Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

Summary We evaluated changes in the texture, colour, microstructure and volatile compounds of pork loins after superheated steam ( SHS ) cooking at 120, 140, 160 or 180 °C for 5, 10, 15 and 20 min. Results showed that the texture changed significantly with heating temperature and time. Hardness increased significantly with increasing temperature above 140 °C. Scanning electron microscopy micrographs showed that cooked pork with SHS had more complete muscle fibre bundle structure than that of pork in HA . The L * value indicating colour was significantly increased during the early period and then decreased, whereas the a * and b * values showed a continuous increase. Ninety‐five volatile compounds were identified in cooked pork from SHS by gas chromatography/mass spectrometry with solid‐phase microextraction. The amount of volatile compounds increased during cooking and decreased as cooking time increased and was well retained at 140 °C. Considering those variations, samples cooked at 140 °C showed better quality attributes.