常压及高压蒸制过程中排骨的品质变化  

Quality Changes of Pork Ribs during Normal and High-pressure Steaming

作　　者：王新柳 李汴生[1,2] 阮征 李丹丹[1] 陈家文 周海燕[3] WANG Xinliu;LI Biansheng;RUAN Zheng;LI Dandan;CHEN Jiawen;ZHOU Haiyan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou 510640,China;JORSON Food Technology Co.,Ltd.,Guangzhou 511447,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东省天然产物绿色加工与产品安全重点实验室,广东广州510640 [3]广州卓诚食品科技有限公司,广东广州511447

出　　处：《食品工业科技》2023年第24期111-118,共8页Science and Technology of Food Industry

基　　金：广东省重点领域研发项目(2019B020219002)。

摘　　要：为研究排骨蒸制过程中的品质变化及不同蒸制方式对排骨品质的影响,以猪肋排为原料,采用常压和高压两种方式蒸制至排骨热中心烹饪程度相同,对蒸制过程中排骨的蒸煮损失率、持水力、色泽、肌红蛋白、感官品质、嫩度、质构特性、pH及硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)含量的变化规律进行了系统分析,并对比了在相同烹饪程度下两种蒸制方式对排骨品质的影响。结果表明,在蒸制过程中排骨的pH、蒸煮损失率、脂肪氧化程度显著增大(P<0.05),a^(*)值、持水力显著降低(P<0.05),L^(*)值、剪切力、硬度、咀嚼性先增大后减小,其中常压蒸制40 min及高压蒸制25 min的排骨软烂适中、香气浓郁,且高压蒸制的排骨感官品质更好。常压蒸制60 min、高压蒸制30 min时排骨的烹饪程度相同,烹饪值(cook value,C)约为47 min,但对其品质影响不同,常压组脂肪氧化程度、黄度值、pH更高,高压组感官评分更高,二者硬度、咀嚼性无显著性差异(P>0.05)。综上,高压蒸制是一种快速、优质的烹饪方式,可以更好地保留排骨的营养价值和食用品质,高压蒸制25 min时排骨的品质最佳。In order to investigate the changes in quality of pork ribs during steaming and the effects of different steaming methods,the pork ribs were steamed under normal and high pressure until they reached a same level of cooking degree.The changes in cooking loss rate,water holding capacity,color,myoglobin,sensory quality,tenderness,texture,pH,and thiobarbituric acid reactive substances(TBARS)content of pork ribs during steaming were analyzed and the effects of the two steaming methods on pork ribs at the same cooking degree were compared.The results showed that the pH,cooking loss rate,and lipid oxidation degree of pork ribs increased significantly(P<0.05),the a^(*)value and water holding capacity decreased significantly(P<0.05),the L*value,shear force,hardness and chewiness first increased and then decreased during steaming.Among them,pork ribs steamed under normal pressure for 40 min and under high pressure for 25 min exhibited satisfactory texture and enriched flavor profile,and the sensory quality of pork ribs steamed under high pressure was better.The cooking degree of pork ribs was same when steamed under normal pressure for 60 min and under high pressure for 30 min,and the cook value(C)was about 47 min,but the effects on the quality of pork ribs were different.The lipid oxidation degree,b^(*)value,and pH of normal pressure group were higher,the sensory scores of high pressure group were higher,and there was no significant difference in hardness and chewiness between the two groups(P>0.05).In summary,high-pressure steaming was a fast and quality cooking method,which could better preserve the nutritional value and eating quality of the pork ribs.The quality of pork ribs was optimal when steamed under high pressure for 25 min.

关 键 词：排骨 常压蒸制 高压蒸制 烹饪值 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]