Abstract: To explore the degreasing effect and quality evaluation of meatloaf under different baking modes. By measuring the cooking loss rate, degreasing rate and sensory score of six different baking modes and taking optical photos, the optimal baking mode was selected by comparing with competing products. The optimal baking mode and steam-assisted baking were adopted to improve the degreasing rate, and the effects of steam-assisted baking on the quality indexes such as nutrient composition, color difference and texture of the patty were studied. The results shows that the degradability of the top double-ring heating + fan and annular hot air + bottom heating modes was 38.97% and 38.36%, respectively, and the sensory scores were 78.75 and 80.07 points. When steam assisted baking was used, the degreasing rate was the highest (47.33%), the protein content was the highest (65.78%) (dry base), the overall effect of texture and color was the best, and the overall baking result was the best. The results provide a theoretical basis for evaluating the effects of different baking modes on meat products, providing quantifiable requirements for heating effects, and improving the heating performance of oven products and developing intelligent programs.

Key words: Baking mode, Degreasing, Quality evaluation, Steam assisted baking