In Ryukyuan cookery there are many ways of cooking, depending on the various parts of pork used. However, the primary process involves boiling the pork for several hours and then adding seasonings. The change of the chemical components of the pork, especially the lipid components, at various times during the cooking in order to determine the effect of heat processing, were examined. The results obtained as follows:
1. The waste ratio of each part of the pork was determined: i, e. the highest,54%, was in boiled pig foot with bone and 49% in raw one and the next was 34% and 23% in lungs and kidney respectively.
2. The greatest difference in weight change by heat processing was in the muscle tissue with less change occurring in other parts of pork, such as the pork skin and connective tissue.
3. For all parts of the pork, the value of general components was less in the cooked pork than in the raw pork; however, the percentage of protein increased in the boiled pork, while the lipid contents decreased in the spare ribs with bone, the stomach, and the intestines.
4. The highest amount of cholesterol was in the spleen.
5. There was a correlation between lipid content and cholesterol content after heat processing, with the positive p value being less than 0.01 (p 0.01).
6. The lipid content in uncured sidemeat with skin decreased 4% with 30 minutes boiling and 15% with 4 hours boiling. The longer the period of heating with seasonings was, the greater the decrease in lipid content was.
7. It was found that the lipid content in the pork of Ryukyuan cookery was greatly decresed by heating for several hours.
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