基于二段油炒的猪肉预制熟度及其复热品质特性变化  

Reheating Quality Characteristics of Pork Precooked to Different Degrees of Doneness Based on TwoStage Stir Frying

作　　者：叶柯 卢家维 吴淼 李甜甜 夏杨毅[1,2] 谭青玲 YE Ke;LU Jiawei;WU Miao;LI Tiantian;XIA Yangyi;TAN Qingling(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品研究与开发》2024年第16期19-26,共8页Food Research and Development

基　　金：重庆市技术创新与应用发展专项重点项目(cstc2021jscx-gksbX0069)。

摘　　要：熟度是肉制品的熟化程度,肉制品常采用油炒烹饪至食用熟度,预制菜肴根据中心温度(40~85℃)进行不同熟度预制,食用前复热至安全食用熟度。本试验以猪里脊肉为原料,用1段油炒预制低、中、高3个熟度,然后2段油炒复热至食用熟度,分析不同熟度的猪肉品质特性变化。结果表明:随着1段油炒预制熟度增加,2段油炒复热后的猪肉出品率及水分含量均显著降低(P<0.05),低熟度1段油炒预制经2段油炒复热后猪肉出品率与水分含量均最高,分别达到84.18%和57.21%,L^(*)值逐渐减小、a^(*)值和b^(*)值逐渐增加,猪肉颜色发生褐变,剪切力值、硬度、咀嚼性总体增加,低熟度经2段油炒复热后硬度、咀嚼性最低(4 808.35 g、3 634.82)。表明低熟度1段油炒预制的猪肉经过2段油炒复热后有利于保留肉品多汁性、柔嫩口感和色泽等。电子鼻能有效区分猪肉熟度,1段油炒预制熟度越高脂肪氧化程度越深;微观结构发现高熟度1段油炒预制后再经2段油炒复热猪肉的肌纤维收缩空隙变大,组织结构破坏程度加大。因此,猪肉油炒预制宜采用低熟度油炒预制。Meat is often stir-fried to reach the desired doneness.Precooked food is cooked to varying degrees of doneness depending on the center temperature(40-85℃)and then reheated until they are ready to be served.Pork tenderloin was stir-fried to reach low,medium,and high doneness in the first stage and then reheated by stir frying in the second stage to reach the serving doneness.The quality characteristics of the reheated pork precooked to different degrees of doneness were determined.The results showed that the yield and moisture content of pork decreased(P<0.05)after reheating as the precooked doneness increased.The pork precooked to low doneness had the highest yield and moisture content(84.18%and 57.21%,respectively)after reheating.The pork after reheating showed decreased L*value,increased a*and b*values,a browning color,and enhanced shear force,hardness,and chewiness.The pork precooked to low doneness had the lowest hardness(4808.35 g)and chewiness(3634.82)after reheating,which indicated that pork precooked to low doneness in the first stage was favorable for retaining the juiciness,tenderness,and color after reheating in the second stage.The electronic nose effectively distinguished the doneness of pork,and higher doneness in the first stage corresponded to stronger oxidation of fat.The pork precooked to high doneness in the first stage showcased increased gap size in muscle fiber contraction and intensified damage of the tissue structure after reheating in the second stage.Therefore,it is suggested that pork should be stir-fried to low doneness in precooking.

关 键 词：油炒 熟度 1段油炒预制 2段油炒复热 品质特性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]