狮子头加工过程中脂肪及脂肪酸组分的变化
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摘要
对狮子头加工过程中原料、凝胶、成型、炖煮等不同阶段的样品以及成品的粗脂肪含量、硫代巴比妥酸(TBARS)值及脂肪酸含量进行了测定。研究结果表明:狮子头在加工过程中脂肪含量显著下降(P<0.05);从整体变化趋势上看,TBARS值逐渐增大,在加工过程中变化显著(P<0.05);检测得出棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1)以及亚油酸(C18:2)为主要脂肪酸组分。不同炖煮时间,狮子头所含饱和脂肪酸(SFA)含量变化显著(P<0.05),单不饱和脂肪酸(MUFA)含量显著上升(P<0.05),而多不饱和脂肪酸(PUFA)含量显著下降(P<0.05)。在不同加工条件下,随着炖煮时间的延长,狮子头中脂肪含量呈减低趋势,因炖煮时间和温度及添加物的影响,狮子头中脂肪发生一定程度的氧化,其中脂肪酸组分含量也发生了一定的变化。
This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing,and hopes to provide some references for the research on the nutrition and flavor of lion head.Experiments were carried out to determine the crude fat content,the thiobarbituric acid(TBARS)value and the fatty acid content of the raw materials,gel,molding,stewing and other stages of the process of lion head processing.Research indicates:During the stewing process,the content of fat decreased significantly(P<0.05);From the overall trend of change,the value of TBARS increased gradually and changed significantly during the stewing(P<0.05);Palmitic acid(C16:0),stearic acid(C18:0),oleic acid(C18:1)and linoleic acid(C18:2)were detected as the major fatty acids.The content of saturated fatty acid(SFA)in the head of the lion head changed significantly(P<0.05),the content of monounsaturated fatty acid(MUFA)increased significantly(P<0.05)and the content of PUFA decreased significantly(P<0.05).All in all,the lion head in the cooking process decreased fat content,fat moderate oxidation,fatty acid composition has changed.
This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing,and hopes to provide some references for the research on the nutrition and flavor of lion head.Experiments were carried out to determine the crude fat content,the thiobarbituric acid(TBARS)value and the fatty acid content of the raw materials,gel,molding,stewing and other stages of the process of lion head processing.Research indicates:During the stewing process,the content of fat decreased significantly(P<0.05);From the overall trend of change,the value of TBARS increased gradually and changed significantly during the stewing(P<0.05);Palmitic acid(C16:0),stearic acid(C18:0),oleic acid(C18:1)and linoleic acid(C18:2)were detected as the major fatty acids.The content of saturated fatty acid(SFA)in the head of the lion head changed significantly(P<0.05),the content of monounsaturated fatty acid(MUFA)increased significantly(P<0.05)and the content of PUFA decreased significantly(P<0.05).All in all,the lion head in the cooking process decreased fat content,fat moderate oxidation,fatty acid composition has changed.
引文
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[20]CHANG H L,CHEN Y C,TAN F J.Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage[J].Food Chemistry,2011,124(2):589-595.
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[3]欧全文,王卫,张崟,等.肉类风味的研究进展[J].食品科技,2012,37(12):107-111.
[4]鲍会梅,丁玉勇,王宏.清炖狮子头工艺研究及脂肪蛋白质质量比测定[J].食品工程,2004(2):30-32.
[5]王瑞花,姜万舟,汪倩,等.葱姜蒜混合物对炖煮猪肉感官品质、脂肪氧化及脂肪酸组成的影响[J].现代食品科技,2015,31(9):238-262.
[6]顾伟钢,张进杰,姚燕佳,等.红烧肉制作过程中脂肪氧化和脂肪酸组成的变化[J].食品科学,2011,32(17):76-80.
[7]刘登勇,谭阳,盖圣美,等.猪五花肉红烧过程中脂肪和脂肪酸的变化规律[J].食品科学,2015,36(23):28-32.
[8]DIAZ P,LINARES M B,EGEA M,et al.TBARs distillation method:Revision to minimize the interference from yellow pigments in meat products[J].Meat science,2014,98(4):569-573.
[9]喻文娟,侯静文,朱邦尚.外标-气相色谱-质谱法准确测定猪肉中的14种脂肪酸[J].仪器分析,2012(3):10-16.
[10]YANG H S,KANG S W,JOO S T,et al.Effects of salt concentration and drying time on the quality characteristics of Pork Jerky during dehydration[J].Korean Journal for Food Science of Animal Resources,2012,32(3):285-92.
[11]沈晓玲,李诚.脂类物质与肉的风味[J].肉类研究,2008(3):25-28.
[12]LARSEN D,QUEK S Y,EYRESL.Effect of cooking method on the fatty acid profile of New Zealand King Salmon(Oncorhynchus tshawytscha)[J].Food Chemistry,2010,119(2):785-790.
[13]WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:A review[J].Meat science,2008,78(4):343-358.
[14]ZANARDI E,BATTAGLIA A,GHIDINI S,et al.Lipid oxidation of irradiated pork products[J].LWT-Food Sci Technol,2009,42(7):1 301-1 307.
[15]HERNANDEZ P,VILARDELLFT,NANARRO JL.Lipids of pork meat as affected by various cooking techniques[J].Food Science&Technology International,1999,5(6):501-508.
[16]PEIRETTI P G,MEDANA C,VISENTIN S,et al.Effect of cooking method on carnosine and its homologues,pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat[J].Food Chem,2012,132(1):80-85.
[17]黄业传,李洪军,秦刚,等.不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响[J].食品工业科技,2012,33(1):159-163.
[18]KONG Bao-hua,ZHANG Hui-yun,XIONG You-Ling L.Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action[J].Meat science,2010,85(4):772-778.
[19]陈洪生,孔保华,刁静静.大蒜提取物对冷却肉保鲜及抗氧化性的研究[J].食品工业科技,2008,29(8):117-120.
[20]CHANG H L,CHEN Y C,TAN F J.Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage[J].Food Chemistry,2011,124(2):589-595.