热加工方式对猪肉品质及氧化特性的影响  

Effects of Thermal Processing Methods on the Quality and Oxidation Characteristics of Pork

作　　者：袁静 冯美琴[2] 孙健[1] YUAN Jing;FENG Meiqin;SUN Jian(National Center of Meat Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Animal Science and Food Engineering,Jinling Institute of Technology,Nanjing 210038,China)

机构地区：[1]南京农业大学食品科学技术学院,国家肉品质量安全控制工程技术研究中心,江苏南京210095 [2]金陵科技学院动物科学与食品工程学院,江苏南京210038

出　　处：《食品科学》2023年第21期114-120,共7页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100102)。

摘　　要：为探究热加工方式对猪肉品质和氧化特性的影响,以猪里脊为实验材料,采用煮制、微波、烤制、炸制4种热加工方式,研究加工损失、色泽、剪切力、质构、基本组分、气味、滋味等品质指标及羰基含量和硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值等氧化指标的变化。结果表明:与对照组相比,4种热加工方式处理猪肉样品的品质及氧化特性差异明显。加工损失率排序为烤制>微波>炸制>煮制,蛋白质、灰分含量与加工损失率呈正相关,水分质量分数与加工损失率呈负相关;猪肉色泽变化以炸制处理组最为显著;炸制处理组的弹性、凝聚性和剪切力与其他处理组相比存在明显差异;微波处理组的羰基含量显著高于其他处理组(P<0.05);烤制处理组的TBARS值最大。电子鼻检测结果显示热加工后挥发性风味物质含量增加,电子舌检测结果显示炸制处理组鲜味值最高。本研究结果可为猪肉热加工方式的选择提供参考。In order to investigate the effects of thermal processing methods on the quality and oxidation characteristics of pork,boiled,microwaved,roasted,or deep-fried pork loin was evaluated for quality indicators such as cooking loss,color,shear force,texture,basic chemical composition,odor and taste and oxidation indicators such as protein carbonyl content and thiobarbituric acid reactive substance(TBARS)value.The results showed that compared with the control group(raw pork),the quality and oxidation characteristics of cooked pork samples were significantly different.The decreasing order of cooking loss rate during different thermal treatments was roasting>microwave>deep-frying>boiling;protein and ash contents were positively correlated with cooking loss,while water content was negatively correlated with cooking loss.The most significant color changes were found in deep-fried pork,whose elasticity,cohesiveness and shear force were significantly different compared with the other treated groups.Protein carbonyl content was significantly higher in microwaved pork than the other treated groups(P<0.05).Roasted pork exhibited the highest TBARS value.Electronic nose results showed an increase in the content of volatile flavor substances after thermal processing,and electronic tongue results indicated that the umami intensity of deep-fried pork was the highest.The results of this study can provide reference for the selection of pork thermal processing methods.

关 键 词：猪肉 品质 煮制 微波 烤制 炸制 氧化特性 

分 类 号：TS251.5.1[轻工技术与工程—农产品加工及贮藏工程]