Table 1.
Sensory evaluation of stir-fried pork tenderloin under different cooking processes.
| Cooking Conditions | Sensory Scores a | ||||
|---|---|---|---|---|---|
| Temperature (°C) | Time (s) | Color | Tenderness | Aroma | Overall Flavor |
| 140 | 50 | 4.00 b | 7.00 ab | 4.25 c | 5.13 a |
| 100 | 4.38 b | 7.50 a | 5.38 abc | 6.38 a | |
| 150 | 5.00 b | 6.38 abc | 5.25 bc | 6.25 a | |
| 200 | 6.88 a | 6.13 bc | 6.63 a | 6.63 a | |
| 250 | 6.25 a | 5.38 c | 6.50 ab | 6.50 a | |
| 160 | 50 | 3.50 b | 6.63 a | 5.25 a | 5.38 ab |
| 100 | 6.00 a | 6.88 a | 5.25 a | 5.38 ab | |
| 150 | 6.63 a | 5.25 b | 4.50 a | 6.75 a | |
| 200 | 3.38 b | 3.13 c | 5.75 a | 4.75 b | |
| 250 | 4.25 b | 3.50 c | 5.63 a | 5.50 ab | |
| 180 | 50 | 3.25 c | 6.25 ab | 5.50 a | 5.38 a |
| 100 | 4.00 bc | 6.88 a | 5.88 a | 5.75 a | |
| 150 | 6.38 a | 4.88 b | 6.25 a | 6.25 a | |
| 200 | 5.75 ab | 5.13 b | 6.00 a | 6.75 a | |
| 250 | 5.13 abc | 2.75 c | 6.75 a | 6.25 a | |
| 200 | 50 | 5.13 a | 7.88 a | 6.13 a | 6.13 a |
| 100 | 5.00 a | 6.63 ab | 5.50 a | 5.88 a | |
| 150 | 6.13 a | 5.50 bc | 6.63 a | 6.38 a | |
| 200 | 5.13 a | 4.25 c | 7.00 a | 6.63 a | |
| 250 | 5.00 a | 4.63 c | 6.13 a | 6.50 a | |
| 220 | 50 | 4.00 c | 7.25 a | 6.00 ab | 6.13 a |
| 100 | 4.75 bc | 6.75 a | 5.75 b | 5.88 a | |
| 150 | 6.38 ab | 6.50 a | 5.38 b | 6.13 a | |
| 200 | 6.88 a | 5.75 ab | 6.63 ab | 7.00 a | |
| 250 | 5.88 ab | 4.25 b | 7.88 a | 7.25 a | |
abc Values bearing different lowercase letters within the same temperature are significantly different (p < 0.05).