红烧肉炖制过程中的脂肪和脂肪酸变化
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摘要
文章研究了原料肉煎制后、炖煮60,90,120,150min的红烧肉中基本营养指标的变化以及色泽、剪切力、脂肪氧化和脂肪酸的变化情况。结果表明:样品中的水分含量随炖制时间的延长呈下降趋势,脂肪含量显著降低(p<0.05),蛋白质含量显著升高(p<0.05)。原料肉经过煎制后硫代巴比妥酸值(TBARS)显著升高至0.95 mgMDA/kg,随着小火炖制时间的延长,TBARS值逐渐降低至0.28mgMDA/kg。经过不同时间的炖制,红烧肉中的饱和脂肪酸总体呈下降趋势,单不饱和脂肪酸(MUFA)总体呈上升趋势,与原料肉相比,炖制120min的样品中不饱和脂肪酸/饱和脂肪酸的比值从1.45上升到1.55,长时间小火炖煮提高了猪肉中油脂的营养价值。
The changes of basic nutritional indexes,color,shear force,lipid oxidation and fatty acids in raw meat,fried meat and stewed meat for 60,90,120,150 min are studied.The results show that the moisture content in the sample decreases with the stewing time,the fat content decreases significantly(p<0.05),and the protein content increases significantly(p<0.05).The TBARS value of the broiled meat increases significantly to 0.95 mgMDA/kg,TBARS value gradually decreases to0.28 mgMDA/kg with the extension of simmering time.After a long period of stewing,the total saturated fatty acids of stewed pork show a downward trend,and the monounsaturated fatty acids show an overall upward trend.Compared with the raw meat,the ratios of unsaturated fatty acids and saturated fatty acids in samples being stewed for 120 min increase from 1.45 to 1.55,long-term stewing increases the nutritional value of fat in pork.
The changes of basic nutritional indexes,color,shear force,lipid oxidation and fatty acids in raw meat,fried meat and stewed meat for 60,90,120,150 min are studied.The results show that the moisture content in the sample decreases with the stewing time,the fat content decreases significantly(p<0.05),and the protein content increases significantly(p<0.05).The TBARS value of the broiled meat increases significantly to 0.95 mgMDA/kg,TBARS value gradually decreases to0.28 mgMDA/kg with the extension of simmering time.After a long period of stewing,the total saturated fatty acids of stewed pork show a downward trend,and the monounsaturated fatty acids show an overall upward trend.Compared with the raw meat,the ratios of unsaturated fatty acids and saturated fatty acids in samples being stewed for 120 min increase from 1.45 to 1.55,long-term stewing increases the nutritional value of fat in pork.
引文
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[15]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):239-244.
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[2]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.
[3]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.
[4]史笑娜,黄峰,张良,等.红烧肉加工过程中脂肪降解、氧化和挥发性风味物质的变化研究[J].现代食品科技,2017(3):257-265.
[5]纪有华,路新国.红烧肉烹饪工艺及其影响因素研究[J].扬州大学烹饪学报,2010,27(2):31-36.
[6]赵建生,柴会悦,黄现青,等.四种不同气调包装的冷却猪肉在冷藏过程中的理化及感官变化[J].肉类研究,2010(3):45-48.
[7]Folch J,Lees M,Sloane S G H.A simple method for the isolation and purification of total lipids from animal tissue[J].Journal of Biological Chemistry,1957,226(1):497-509.
[8]Association of Official Analitical Chemists.Official Methods of Analysis[M].Washington:Association of Official Analytical Chemists,1995.
[9]Indrasti D,Man Y B C,Mustafa S,et al.Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry[J].Food Chemistry,2010,122(4):1273-1277.
[10]沈晓玲,李诚.脂类物质与肉的风味[J].肉类研究,2008,22(3):25-28.
[11]Mancini R A,Hunt M C.Current research in meat color[J].Meat Science,2005,71(1):100-121.
[12]董庆利,罗欣.肉制品的质构测定及国内外研究现状[J].食品工业科技,2004(7):134-135.
[13]Zhu X,Ruusunen M,Gusella M,et al.High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles[J].Meat Science,2011,89(2):181-188.
[14]Ishiwatari N,Fukuoka M,Sakai N.Effect of protein denaturation degree on texture and water state of cooked meat[J].Journal of Food Engineering,2013,117(3):361-369.
[15]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):239-244.
[16]马志敏,王吉云.饮食与心血管疾病预防中的热点问题研究[J].中国全科医学,2016,19(36):4423-4427.
[17]Alfaia C M,Lopes A F,Prates J A M.Cooking and Diet Quality:A Focus on Meat[M].New York:Springer,2013:257-284.
[18]Hwang I G,Kim H Y,Woo K S,et al.Biological activities of Maillard reaction products(MRPs)in a sugar-amino acid model system[J].Food Chemistry,2011,126(1):221-227.