猪里脊肉烹饪终点成熟值的测定  

Determination of maturity value of fully cooked pork loin in cuisine

作　　者：闫勇[1] 邓力[1] 何腊平[1] 李慧超[1] 李静鹏[1] 李文馨[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《农业工程学报》2014年第12期284-292,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技支撑计划重大项目(2012BAD37B02);贵州省农业工程技术研究中心能力建设项目(黔科合农G字(2013)4001号);贵州省科学技术基金([2009]2238号)

摘　　要：为测定烹饪综合终点成熟值及成熟品质因子的zM值,在选定的不同试验条件下,以猪里脊肉为对象,针对其颜色、气味、口感3种成熟品质,采用感官评价差异检验中的选择法从具有不同成熟值的一系列样品中确定成熟样,对成熟样的成熟值求平均,获得相应的平均终点成熟值,结合专家给予的权重,加权平均得到综合终点成熟值。通过成熟品质因子的zM不同取值,得到各系列的终点成熟值的标准偏差,其值最小时则为合理的zM值。试验结果证实了对特定来源和特定的人群,终点成熟值存在且稳定,原料种类、厚度、形状、初始温度、不同油温和加热介质种类等因素对其影响符合成熟值理论的定义,支持了成熟值理论。A偏红和B偏白的猪里脊肉的综合终点成熟值分别为0.51和0.31 min,成熟品质因子的zM值为10℃。The term maturity value （M） can be physically defined as the equivalent heating time （min） that is required for when culinary quality reaches a degree of being cooked properly at a specific reference temperature. The M value is a dynamic function which describes the change of the food quality being fully cooked and characterizes the degree of being fully cooked in cuisine. The termination maturity value （MT） is the M value reached at the time of being fully cooked. “Huohou” can be dynamically defined as the culinary operation minimizing the over-heated value when culinary quality reaches being fully cooked. Theoretic analysis and numerical simulation were studied in previous literature;however, whether the MT value exists or not, or whether its value is steady and merely relates to dynamic parameters and thermal history, has not been verified by experiments until now. As a result, it was necessary to measure MT value and its z value and analyze the influence factors under designed experimental conditions. A method to measure the MT value was established for the selected samples--pork loin. As the judgment of being fully cooked is subjective, sensory evaluation was used in cuisine. Firstly, samples with specific M values determined by the system of data acquisition and analysis on heat transfer and kinetics were prepared under different experimental conditions, i.e. size, shape, initial temperature, temperature and type of heating medium. In addition, a selection method of sensory evaluation difference tests was used to confirm the degree of being fully cooked in samples according to color, odor and texture, respectively. Under these conditions, the corresponding MT of color, odor and texture were regarded as the average M of being fully cooked samples. Based on the color, odor and texture weight given by experts, an integrated MT was acquired by the weighted average. Finally, a set of MT was obtained in the light of a different z value under the same experimental conditions. A corresponding z was

关 键 词：食品加工 肉 温度 烹饪 猪里脊肉 感官评价 综合终点成熟值 成熟品质因子的zM值 

分 类 号：TS201.1[轻工技术与工程—食品科学]