Effects of starch shell on the quality of slippery pork during ice temperature storage

Slippery pork is one of the most healthy and green foods formed with tenderloin, eggs, and starch in the Chinese culinary tradition. The preparation technique has been widely used to enhance the appetite in the ingredient composition, such as high-quality protein, essential amino acids, micronutrients, and iron elements in the slippery pork. The meat slices can be enveloped in batter before cooking, in order to preserve the succulence and easy digestion. This study aims to investigate the effect of starch shells on the quality of slippery pork (hardness, chewability, and shear strength). The quality of slippery pork was then evaluated during ice temperature storage The indexes were also taken as the texture, shear strength, moisture content, degree of retrogradation, and starch thermodynamics. The slippery pork group (SP), boiled meat group (BM) and boiled starch group (BS) were designed to investigate the effect of the presence of meat on the retrogradation of starch shell. The results showed that the starch supplementation significantly inhibited the increase of hardness, chewability, and shear strength of slippery pork during ice temperature storage, compared with the BM. The hardness, chewability, and shear strength of the water-smooth meat increased by 76.93%, 127.92%, and 107.84%, respectively; The growth trend of texture indexes (hardness, chewability, and shear strength) of slippery pork was lower than that of boiled meat (P<0.05). The quality deteriorated in the slippery pork and the control group during storage, with the increasing hardness, chewiness, and shear strength. However, the sensory scores of slippery pork remained higher than those of the control group (P<0.05). At 0 d, the total sensory score of slippery pork was 87.00, while 77.50 was found in the control group; When stored for 14 d, the sensory score of slippery pork was 46.75, while 38.00 was in the control group. The water content in the starch shell of slippery pork increased by 7.29%, compared with the starch group. The reason was the transfer of water from the meat to the starch; The moisture content of the control group decreased by 9.6%. The gelatinization enthalpy of the starch shell of slippery pork increased by 327.42%, and the R_{1 047/1 022} of the starch shell of slippery pork increased by 5.17%; The enthalpy of gelatinization in the control group increased by 967.74%, while R_{1 047/1 022} increased by 21.70%. The growth rate of the indicators in the slippery pork was lower than that in the starch group (P<0.05). The presence of meat significantly slowed down the retrogradation of the starch shell of slippery pork, thereby delaying the increase in hardness, chewiness, and shear strength of slippery pork. The 8th day of ice temperature storage was the critical point for the quality change of slippery pork. On the 8th day of storage, the growth rate of hardness, chewiness, and shear strength of slippery pork tended to stabilize, indicating stable texture indicators; Moreover, there was a gradual stable in the moisture content of the starch shell in the slippery pork, the enthalpy of gelatinization, and the trend of R_{1 047/1 022}, indicating the stable retrogradation of starch. This finding can greatly contribute to the slippery pork in the preparation and preservation of pre-prepared dishes.