真空低温烹调技术对肉制品品质的影响研究进展  

Recent Process on the Effect of Sous Vide Cooking Technology on the Quality of Meat Product

作　　者：张慢 熊晓筱 刘俊[1] 阚娟[1] 千春录[1] 金昌海[1] ZHANG Man;XIONG Xiaoxiao;LIU Jun;KAN Juan;QIAN Chunlu;JIN Changhai(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品工业科技》2024年第11期333-340,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(32001820);中国博士后科学基金面上项目(2022M710176);安徽省博士后基金资助项目(2022B595)。

摘　　要：真空低温烹调(Sous vide)是在真空条件下进行的一种经严格控制温度和时间的烹调技术。与传统的烹调方法相比,真空低温烹调因能有效减少产品中营养成分的损失,保留食品的原有风味,改善肉制品嫩度等优势而受到大众关注,近几年被广泛研究并应用于肉制品加工。本文主要综述了真空低温烹调技术加工条件和方式的改变对肉制品食用品质的影响,指出适宜的加热温度和时间能提高肉制品风味和嫩度、促进营养物质的保留,且低温长时间加热有助于提高肉类的安全性。同时本文还阐述了真空低温烹调与其他技术联用对产品嫩度和安全性的显著影响,为更好地促进真空低温烹调技术在肉制品精深加工中的应用和实现真空低温烹饪肉制品的工业化生产提供了理论依据。Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time.Compared with traditional cooking methods,sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products,retain the original flavor of food and improve the tenderness of meat products and other advantages.This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products.It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness,promote nutrient retention,and long periods of heating at low temperature contribute to the safety of meat.Moreover,the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized.This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products.

关 键 词：真空低温烹调 肉制品加工 风味 营养成分 嫩度 安全性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]