冰温贮藏期间淀粉添加对水滑肉品质的影响  

Effects of starch shell on the quality of slippery pork during ice temperature storage

作　　者：柳艳霞[1,2,3] 于家欢 赵改名 李苗云[1,2,3] 孙灵霞 祝超智[1,2,3] 王齐 刘纯[1,2,3] LIU Yanxia;YU Jiahuan;ZHAO Gaiming;LI Miaoyun;SUN Lingxia;ZHU Chaozhi;WANG Qi;LIU Chun(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Key Laboratory of Meat Processing and Quality Safety Control,Zhengzhou 450002,China;Henan Meat Processing and Safety International united Lab,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南省肉制品加工与质量安全控制重点实验室,郑州450002 [3]河南省肉品加工与安全国际联合实验室,郑州450002

出　　处：《农业工程学报》2024年第8期290-298,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：河南省高校科技创新团队支持计划项目(22IRTSTHN021)。

摘　　要：水滑肉是中国传统的菜肴,具有爽滑细嫩、鲜香无比的特点。为了探究水滑肉淀粉外壳变化对水滑肉品质的影响,以质构、剪切力、水分含量、回生程度、淀粉热力学特性等为评价指标,研究了在冰温贮藏期间水滑肉品质的变化情况。结果表明:与水煮肉进行对照,在冰温贮藏期间淀粉的添加显著抑制了水滑肉的硬度、咀嚼性及剪切力的增加;水滑肉在贮藏期品质指标劣化,但感官得分优于对照组。在冰温贮藏期间,水滑肉外壳的水分含量、糊化焓值及1047 cm^(-1)和1022 cm^(-1)处的峰强度比值(R_(1047/1022))依次增加了7.29%、327.42%、5.17%,增长幅度均低于淀粉组(P<0.05);肉的存在显著减缓了水滑肉淀粉外壳的回生(P<0.05)。在冰温贮藏条件下,淀粉外壳的回生与水滑肉的质构指标呈现显著正相关(P<0.05),即淀粉外壳的回生会劣化水滑肉的硬度、咀嚼性和剪切力。冰温条件下,肉中水分向淀粉外壳转移可能会延缓淀粉外壳的回生,从而延缓其品质劣化。研究结果可为水滑肉预制菜肴品质研究提供参考。Slippery pork is one of the most healthy and green foods formed with tenderloin,eggs,and starch in the Chinese culinary tradition.The preparation technique has been widely used to enhance the appetite in the ingredient composition,such as high-quality protein,essential amino acids,micronutrients,and iron elements in the slippery pork.The meat slices can be enveloped in batter before cooking,in order to preserve the succulence and easy digestion.This study aims to investigate the effect of starch shells on the quality of slippery pork(hardness,chewability,and shear strength).The quality of slippery pork was then evaluated during ice temperature storage The indexes were also taken as the texture,shear strength,moisture content,degree of retrogradation,and starch thermodynamics.The slippery pork group(SP),boiled meat group(BM)and boiled starch group(BS)were designed to investigate the effect of the presence of meat on the retrogradation of starch shell.The results showed that the starch supplementation significantly inhibited the increase of hardness,chewability,and shear strength of slippery pork during ice temperature storage,compared with the BM.The hardness,chewability,and shear strength of the watersmooth meat increased by 76.93%,127.92%,and 107.84%,respectively;The growth trend of texture indexes(hardness,chewability,and shear strength)of slippery pork was lower than that of boiled meat(P<0.05).The quality deteriorated in the slippery pork and the control group during storage,with the increasing hardness,chewiness,and shear strength.However,the sensory scores of slippery pork remained higher than those of the control group(P<0.05).At 0 d,the total sensory score of slippery pork was 87.00,while 77.50 was found in the control group;When stored for 14 d,the sensory score of slippery pork was 46.75,while 38.00 was in the control group.The water content in the starch shell of slippery pork increased by 7.29%,compared with the starch group.The reason was the transfer of water from the meat to the starch;The moisture

关 键 词：品质变化 淀粉回生 冰温贮藏 质构 水滑肉 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]