微波复热对工业化预调理菜肴酱肉丝品质的影响  

Effect of Microwave Reheating on Quality of Precooked Sautéed Shredded Pork with Sweet Bean Sauce

作　　者：昝博文 周星辰 汪正熙 翁德晖 白婷[1] 张佳敏[1] 王卫[1] ZAN Bowen;ZHOU Xingchen;WANG Zhengxi;WENG Dehui;BAI Ting;ZHANG Jiamin;WANG Wei(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Gaojin Industrial Co.Ltd.,Suining 629000,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]四川高金实业集团股份有限公司,四川遂宁629000

出　　处：《肉类研究》2021年第11期9-15,共7页Meat Research

基　　金：四川省科技成果转移转化示范项目(2020ZHCG0010);四川省科技计划重点研发项目(2020YFN0147);肉类加工四川省重点实验室开放基金项目(21-R-30)。

摘　　要：微波复热是调理菜肴食用前再烹制或加热的常用方法,研究微波复热时间(20、40、60、80、100 s)和复热功率(480、560、640、720、800 W)对工业化预调理菜肴酱肉丝品质的影响。结果表明:不同复热功率和复热时间对产品的感官、汁液流失率、水分含量、剪切力、风味和滋味等的影响均有差异,在复热功率720 W、复热时间80 s时产品的品质最佳,感官平均分8分、汁液流失率(87.60±0.47)%、水分含量(55.99±1.20)%、剪切力(714.76±65.00)g,此时的风味物质种类丰富,醛类、醇类含量较高,鲜味突出、滋味丰富。Microwave reheating is a common method of recooking or heating prepared dishes before consumption.The effects of microwave reheating time(20,40,60,80 and 100 s)and microwave power(480,560,640,720 and 800 W)on the quality of precooked sautéed shredded pork with sweet bean sauce were studied in this research.The results showed that different microwave reheating times and microwave powers had different effects on the sensory quality,juice loss rate,moisture content,shear force,flavor and taste of the product.The product quality was the best when it was microwaved at 720 W for 80 s.The average sensory score of the product was 8 out of 10,the juice loss rate was(87.60±0.47)%,the moisture content was(55.99±1.20)%,and the shear force was(714.76±65.00)g.Besides,the product contained a wide variety of flavor substances and were rich in aldehydes and alcohols,and it had a rich taste with prominent umami.

关 键 词：微波 复热 工业化预调理 酱肉丝 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]