红烧肉加工过程中主要营养品质和食用品质的变化规律研究  

Changes of the main nutritional quality and eating quality in the process of braised pork

作　　者：史笑娜 赵志磊[1] 黄峰[2] 张良[2] 张春江[2,3] 张泓[2,3] 

机构地区：[1]河北大学质量技术监督学院,河北保定071002 [2]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193 [3]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《食品工业科技》2016年第13期86-91,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2014BAD04B08);国家农业科技创新工程联合资助

摘　　要：研究红烧肉加工过程中原料肉、料酒浸泡、油炸、炖煮、红烧等加工关键节点处其主要营养品质和食用品质的变化,为较全面的了解其品质形成规律提供理论依据。对红烧肉加工过程中主要营养品质指标及颜色、质构、风味进行测定。结果表明,红烧肉加工过程中水分含量呈下降趋势;蛋白质变化规律不明显;脂肪含量先下降后上升,炖煮之后又有所下降;总糖含量在最终产品阶段显著提高。加工过程中红烧肉的瘦肉、肥肉和皮三部分颜色均发生变化,L*值显著降低(p<0.05);a*值先下降后显著上升(p<0.05);瘦肉和肥肉b*值显著增加(p<0.05),皮部分b*值在前六个加工点处变化不显著(p>0.05)成品时显著上升(p<0.05)。剪切力和质构分析表明,加工中红烧肉的弹性显著增加(p<0.05),剪切力、硬度显著降低(p<0.05);瘦肉部分的粘聚性显著上升,肥肉部分显著下降(p<0.05),皮整体变化不显著(p>0.05);瘦肉和肥肉部分的咀嚼性显著下降(p<0.05),而皮部分的咀嚼性显著上升(p<0.05)。对电子鼻传感器信号数据进行主成分分析发现,前三个加工节点除了第二和三、三和四存在差异但不显著外(p>0.05),与其他加工节点的差异性都显著(p<0.05)。第四个加工节点与第三、五、六个加工节点的差异不显著(p>0.05),而与其他三个加工节点差异显著(p<0.05),后3个加工节点处香气特征相似。The changes of nutritional quality and eating quality of braised pork at the key processing stages, including raw material treatment, cooking wine soaking, frying, stewing, braising, were investigated in order to understand the quality formation of braised pork during processing. The main nutritional quality index, color, texture, and flavor were detected in braised pork during processing by physico- chemical analysis and instrumental analysis.The result showed that the water content in braised pork was decreased, and the protein content had no significant change during the whole processing.The fat content was decreased first then increased and then decreased at the stewing stage.The content of total sugar was increased significantly in the final product. The color of lean meat,fat and skin of braised pork was changed,and L＊ value in the three parts were significantly decreased （ p 〈 0.05 ）, avalue in three parts was decreased firstly and increased significantly finally（ p 〈 0.05 ）.The b＊ value of lean meat and the fat part was increased significantly（p 〈0.05） ,while the b＊ value of the skin part had no significant difference（p 〉0.05）in the frond processing points while in the product it was significantly increased （p 〈 0.05）.The results of shear stress and texture analysis showed that the elasticity of lean meat,fat and skin was increased significantly（p 〈 0.05 ）, while the shear force, hardness were decreased significantly （ p 〈 0.05 ）. The cohesiveness of lean meat was increased significantly（ p 〈0.05 ）, and increased in the skin part but not significantly （p 〉 0.05）, and decreased in the fat part.The chewiness of fat part and skin part was significantly decreased （p 〈 O.05）,while increased significantly （p 〈 0.05）in the lean meat. Principal component analysis based on data obtained from the electronic nose showed that expect the second and three, three and four points were different but not significant（p 〉 0.05）, the first three poi

关 键 词：红烧肉 加工过程 品质 质构 电子鼻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]