食盐与高温对猪肉糜品质的影响
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摘要
本文研究不同食盐添加量与高温蒸煮对猪肉糜品质的影响。通过对猪肉糜的蒸煮得率、色泽、质构、流变等进行分析,研究不同食盐添加量(1%、2%、3%)和蒸煮高温(105、115和125℃)对猪肉糜品质的影响。结果表明:随着温度的升高,相同食盐添加量猪肉糜的a~*值、b~*值显著升高(p<0.05),L~*值、蒸煮得率、弹性、内聚性下降显著(p<0.05);相同温度下,1%食盐处理组的L~*值最小,a~*值和b~*值最大;3%食盐添加量显著提高(p<0.05)蒸煮肉糜的硬度、弹性和内聚性。加热到105℃以后,随着温度升高不同食盐添加量猪肉糜的储能模量(G′)呈下降趋势,3%食盐添加量猪肉糜的G′最高。综上所述,高温能够降低猪肉糜的品质,3%食盐添加量在105℃时猪肉糜的品质最佳。
In this paper,the effects of different salt additions and cooking temperatures on the quality of pork meat batters were studied. Through the study,the effect of pork meat batters properties on the different salt additions(1%,2%,3%)and cooking temperatures(105,115 and 125 ℃),the cooking yield,color,texture and rheology of pork meat batters were analyzed. The results showed that with the increasing of temperature,the a~* and b~* values of pork meat batters with the same amount of salt increased significantly(p<0.05),and the L~* value,cooking yield,elasticity and cohesion were significantly decreased(p<0.05).At the same temperature treatment,the L~* value of the 1% salt group was the lowest,and the a~* value and the b~* value were the highest;the hardness,elasticity and cohesion of the cooked pork meat batters were significantly increased(p<0.05)with 3% salt contents. Above 105 ℃,the storage modulus(G′)of pork meat batters decreased with the increasing of temperature,and the G′ of pork meat batters with the addition of 3% salt was the highest. In conclusion,the high temperature can reduce the quality of pork meat batters,and the properties of pork meat batters is best when 3% salt is added at 105 ℃.
In this paper,the effects of different salt additions and cooking temperatures on the quality of pork meat batters were studied. Through the study,the effect of pork meat batters properties on the different salt additions(1%,2%,3%)and cooking temperatures(105,115 and 125 ℃),the cooking yield,color,texture and rheology of pork meat batters were analyzed. The results showed that with the increasing of temperature,the a~* and b~* values of pork meat batters with the same amount of salt increased significantly(p<0.05),and the L~* value,cooking yield,elasticity and cohesion were significantly decreased(p<0.05).At the same temperature treatment,the L~* value of the 1% salt group was the lowest,and the a~* value and the b~* value were the highest;the hardness,elasticity and cohesion of the cooked pork meat batters were significantly increased(p<0.05)with 3% salt contents. Above 105 ℃,the storage modulus(G′)of pork meat batters decreased with the increasing of temperature,and the G′ of pork meat batters with the addition of 3% salt was the highest. In conclusion,the high temperature can reduce the quality of pork meat batters,and the properties of pork meat batters is best when 3% salt is added at 105 ℃.
引文
[1]刘爱萍.高温肉制品的归属与管理[J].肉类工业,2009(1):51-54.
[2]Koohmaraie M,Geesink G H.Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system[J].Meat Science,2006,74(1):34-43.
[3]Palka K.The influence of post-mortem ageing and roasting on the microstructure,texture and collagen solubility of bovine semitendinosus muscle[J].Meat Science,2003,64(2):191-198.
[4]王春彦,康壮丽,马汉军,等.不同食盐添加量和蒸煮温度对猪肉糜品质的影响[J].食品与发酵工业,2018(3):194-198.
[5]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文,2007,2(2):75-82.
[6]康壮丽.斩拌和打浆工艺对猪肉肉糜凝胶特性影响及作用机理[D].南京:南京农业大学,2014.
[7]李可,赵颖颖,康壮丽,等.NaCl对猪肉糜加工特性和蛋白质二级结构的影响[J].食品科学,2017,38(15):77-81.
[8]李煜,孙高军,余霞,等.食盐与超高压对低脂猪肉糜凝胶品质及热特性的影响[J].肉类研究,2011,25(4):12-16.
[9]张莉莉.高温(100～120 ℃)处理对鱼糜及其复合凝胶热稳定性的影响[D].青岛:中国海洋大学,2013.
[10]Kong W,Zhang T,Feng D,et al.Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids,2016,56(1):20-28.
[11]Benjakul S,Visessanguan W,Chantarasuwan C.Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish[J].International Journal of Food Science & Technology,2004,39(6):671-680.
[12]张立彦,吴兵.清远麻鸡腿肉蛋白及质构特性热致变化的研究[J].食品与发酵工业,2010(10):174-179.
[13]Promeyrat A,Lou?t L L,Kondjoyan A,et al.Combined effect of meat composition and heating parameters on the physicochemical state of proteins[J].Procedia Food Science,2011,1(1):1118-1125.
[14]Kang Z L,Wang P,Xu X L,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kung-wan):A dynamic rheological and Raman spectroscopy study.[J].Meat Science,2014,96(1):147-152.
[15]Sánchez-González I,Carmona P,Moreno P,et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J].Food Chemistry,2008,106(1),56-64.
[16]Carlos C,RogéRio M,Paulo V P,et al.Effect of salt and MTGase on the production of high quality gels from farmed sea bass[J].Journal of Food Engineering,2010,101(1):98-105.
[17]邹良亮,康怀彬,张慧芸,等.高温处理对牛肉蛋白质组分及其降解的影响[J].食品与机械,2017(11):18-22.
[18]Pietrasik Z,Lichan E C.Response surface methodology study on the effects of salt,microbial transglutaminase and heating temperature on pork batter gel properties[J].Food Research International,2002,35(4):387-396.
[19]Sikes A L,Tobin A B,Tume R K,et al.Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters.[J].Innovative Food Science and Emerging Technologies,2009,10(4):405-412.
[20]Iwasaki T,Noshiroya K,Saitoh N,et al.Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty[J].Food Chemistry,2006,95(3):474-483.
[21]Hong G P,Ko S H,Choi M J,et al.Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork[J].Meat Science,2008,79(2):236-243.
[22]Tobin B D,O’Sullivan M G,Hamill R M,et al.Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters[J].Meat Science,2012,92(4):659-666.
[23]Chaijan M,Benjakul S,Visessanguan W,et al.Physicochemical properties,gel-forming ability and myoglobin content of sardine(Sardinella gibbosa)and mackerel(Rastrelligerkanagurta)surimi produced by conventional method and alkaline solubilisation process[J].European Food Research & Technology,2006,222(1-2):58-63.
[24]甄少波,李兴民,邹磊,等.不同蒸煮温度对CO气调包装肉色泽稳定性和蛋白质变性程度的影响[J].食品研究与开发,2010,31(12):221-223.
[25]Susan M,Nov akofski J.Cooking rate pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system[J].Meat Science,1999(52):443-451.
[26]Jongberg S,Terkelsen L S,Miklos R,et al.Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking[J].Meat Science,2015,100:2-9.
[27]Kang Z,Zou Y,Xu X,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kung-wan):A physico-chemical and textural study[J].Meat Science,2014,96(1):147-152.
[28]陆健康,熊素英,何田田,等.热处理条件和盐对多浪羊肉糜凝胶特性的影响[J].肉类工业,2015(4):23-25.
[29]李娜,康壮丽,祝超智,等.NaCl对鸭胸肉糜凝胶特性的影响[J].食品工业科技,2017,38(14):51-54.
[30]Pietrasik Z,Li-Chan E C Y.Response surface methodology study on the effects of salt,microbial transglutaminase and heating temperature on pork batter gel properties[J].Food Research International,2002,35(4):387-396.
[31]Sano T,Noguchi S F,Matsumoto J J,et al.Thermal gelation characteristics of myosin subfragments[J].Journal of Food Science,2010,55(1):55-58.
[32]Wu M,Xiong Y L,Chen J,et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J].Journal of Food Science,2010,74(4):E207-E217.
[33]Egelandsdal B,Fretheim K,Samejima K.Dynamic rheological measurements on heat-induced myosin gels:Effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food & Agriculture,2010,37(9):915-926.
[34]Mleko S,Foegeding E A.pH induced aggregation and weak gel formation of whey protein polymers[J].Journal of Food Science,2010,65(1):139-143.
[2]Koohmaraie M,Geesink G H.Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system[J].Meat Science,2006,74(1):34-43.
[3]Palka K.The influence of post-mortem ageing and roasting on the microstructure,texture and collagen solubility of bovine semitendinosus muscle[J].Meat Science,2003,64(2):191-198.
[4]王春彦,康壮丽,马汉军,等.不同食盐添加量和蒸煮温度对猪肉糜品质的影响[J].食品与发酵工业,2018(3):194-198.
[5]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文,2007,2(2):75-82.
[6]康壮丽.斩拌和打浆工艺对猪肉肉糜凝胶特性影响及作用机理[D].南京:南京农业大学,2014.
[7]李可,赵颖颖,康壮丽,等.NaCl对猪肉糜加工特性和蛋白质二级结构的影响[J].食品科学,2017,38(15):77-81.
[8]李煜,孙高军,余霞,等.食盐与超高压对低脂猪肉糜凝胶品质及热特性的影响[J].肉类研究,2011,25(4):12-16.
[9]张莉莉.高温(100～120 ℃)处理对鱼糜及其复合凝胶热稳定性的影响[D].青岛:中国海洋大学,2013.
[10]Kong W,Zhang T,Feng D,et al.Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids,2016,56(1):20-28.
[11]Benjakul S,Visessanguan W,Chantarasuwan C.Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish[J].International Journal of Food Science & Technology,2004,39(6):671-680.
[12]张立彦,吴兵.清远麻鸡腿肉蛋白及质构特性热致变化的研究[J].食品与发酵工业,2010(10):174-179.
[13]Promeyrat A,Lou?t L L,Kondjoyan A,et al.Combined effect of meat composition and heating parameters on the physicochemical state of proteins[J].Procedia Food Science,2011,1(1):1118-1125.
[14]Kang Z L,Wang P,Xu X L,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kung-wan):A dynamic rheological and Raman spectroscopy study.[J].Meat Science,2014,96(1):147-152.
[15]Sánchez-González I,Carmona P,Moreno P,et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J].Food Chemistry,2008,106(1),56-64.
[16]Carlos C,RogéRio M,Paulo V P,et al.Effect of salt and MTGase on the production of high quality gels from farmed sea bass[J].Journal of Food Engineering,2010,101(1):98-105.
[17]邹良亮,康怀彬,张慧芸,等.高温处理对牛肉蛋白质组分及其降解的影响[J].食品与机械,2017(11):18-22.
[18]Pietrasik Z,Lichan E C.Response surface methodology study on the effects of salt,microbial transglutaminase and heating temperature on pork batter gel properties[J].Food Research International,2002,35(4):387-396.
[19]Sikes A L,Tobin A B,Tume R K,et al.Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters.[J].Innovative Food Science and Emerging Technologies,2009,10(4):405-412.
[20]Iwasaki T,Noshiroya K,Saitoh N,et al.Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty[J].Food Chemistry,2006,95(3):474-483.
[21]Hong G P,Ko S H,Choi M J,et al.Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork[J].Meat Science,2008,79(2):236-243.
[22]Tobin B D,O’Sullivan M G,Hamill R M,et al.Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters[J].Meat Science,2012,92(4):659-666.
[23]Chaijan M,Benjakul S,Visessanguan W,et al.Physicochemical properties,gel-forming ability and myoglobin content of sardine(Sardinella gibbosa)and mackerel(Rastrelligerkanagurta)surimi produced by conventional method and alkaline solubilisation process[J].European Food Research & Technology,2006,222(1-2):58-63.
[24]甄少波,李兴民,邹磊,等.不同蒸煮温度对CO气调包装肉色泽稳定性和蛋白质变性程度的影响[J].食品研究与开发,2010,31(12):221-223.
[25]Susan M,Nov akofski J.Cooking rate pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system[J].Meat Science,1999(52):443-451.
[26]Jongberg S,Terkelsen L S,Miklos R,et al.Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking[J].Meat Science,2015,100:2-9.
[27]Kang Z,Zou Y,Xu X,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kung-wan):A physico-chemical and textural study[J].Meat Science,2014,96(1):147-152.
[28]陆健康,熊素英,何田田,等.热处理条件和盐对多浪羊肉糜凝胶特性的影响[J].肉类工业,2015(4):23-25.
[29]李娜,康壮丽,祝超智,等.NaCl对鸭胸肉糜凝胶特性的影响[J].食品工业科技,2017,38(14):51-54.
[30]Pietrasik Z,Li-Chan E C Y.Response surface methodology study on the effects of salt,microbial transglutaminase and heating temperature on pork batter gel properties[J].Food Research International,2002,35(4):387-396.
[31]Sano T,Noguchi S F,Matsumoto J J,et al.Thermal gelation characteristics of myosin subfragments[J].Journal of Food Science,2010,55(1):55-58.
[32]Wu M,Xiong Y L,Chen J,et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J].Journal of Food Science,2010,74(4):E207-E217.
[33]Egelandsdal B,Fretheim K,Samejima K.Dynamic rheological measurements on heat-induced myosin gels:Effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food & Agriculture,2010,37(9):915-926.
[34]Mleko S,Foegeding E A.pH induced aggregation and weak gel formation of whey protein polymers[J].Journal of Food Science,2010,65(1):139-143.