复热方式对番茄里脊预制菜品质的影响  

Effects of Reheating Methods on Quality of Prepared Dishes with Tomato and Tenderloin

作　　者：唐丽 白婷[1] 王卫[1] 吴周林 王磊 张佳敏[1] TANG Li;BAI Ting;WANG Wei;WU Zhou-lin;WANG Lei;ZHANG Jia-min(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Suining Fanshi Food 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,成都610106 [2]遂宁市凡是食品有限公司,四川遂宁629000

出　　处：《中国调味品》2024年第2期69-78,共10页China Condiment

基　　金：四川省自然科学基金项目(2022NSFSC1644);四川省科技成果转移转化示范项目(2022ZHCG0063);国家现代农业产业体系四川生猪创新团队(scsztd-2023-08-07)。

摘　　要：为了探讨复热方式对里脊肉类预制菜品质的影响,以番茄里脊预制菜为研究对象,采用微波(高火、中火、低火)、水浴、蒸汽对菜肴包进行复热处理,测定产品的硫代巴比妥酸(TBA)值、剪切力、挥发性风味物质和滋味成分,并进行感官评价,结合主成分分析和聚类分析,评估复热方式对产品品质的影响。结果表明,复热方式对番茄里脊预制菜的TBA值、剪切力、滋味、挥发性风味物质和感官评分的影响显著(P<0.05)。蒸汽复热后产品具有较低的TBA值和适宜的剪切力,分别为0.69 mg/kg和1681.67 g,番茄里脊预制菜特征性风味物质主要为(Z)-2-庚烯醛、十六醛、反-2-辛烯醛、反,反-2,4-癸二烯醛、芳樟醇、乙基麦芽酚、丁香酚、石竹烯、2-异丁基噻唑,蒸汽复热后挥发性风味物质在种类和数量上优于其他复热方式。水浴复热后滋味物质显著差异于其他复热方式,而微波复热和蒸汽复热后各滋味较平衡。结合感官评价,蒸汽复热后产品的气味和滋味更能让消费者接受,因此蒸汽复热相比其他复热方式对番茄里脊预制菜的品质具有明显的优势。In order to investigate the effects of reheating methods on the quality of prepared tenderloin dishes,prepared dishes with tomato and tenderloin are taken as the research objects,microwave(high fire,medium fire,low fire),water bath and steam are used to reheat the dish package,the thiobarbituric acid(TBA)value,shear force,volatile flavor substances and taste components of the product are determined,and the sensory evaluation is conducted.Combined with principal component analysis and cluster analysis,the effects of reheating methods on the quality of the product are evaluated.The results show that reheating methods have significant effects on TBA value,shear force,taste,volatile flavor substances and sensory score of prepared dishes with tomato and tenderloin(P<0.05).After steam reheating,the product has lower TBA value and suitable shear force,which are 0.69 mg/kg and 1681.67 g respectively.The main characteristic flavor substances of prepared dishes with tomato and tenderloin are(Z)-2-heptenal,hexadecanal,trans-2-octenal,trans,trans-2,4-decadienal,linalool,ethyl maltol,eugenol,caryophyllene and 2-isobutylthiazole.After steam reheating,the types and quantity of volatile flavor substances are superior to those of the other reheating methods.After reheating in water bath,the taste substances are significantly different from those of the other reheating methods,and the taste is more balanced after microwave reheating and steam reheating.Combined with sensory evaluation,the smell and taste of the product after steam reheating can be more acceptable to consumers,so steam reheating has obvious advantages than the other reheating methods on the quality of prepared dishes with tomato and tenderloin.

关 键 词：预制菜 番茄里脊 复热 风味 品质 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]