不同热加工方法对羊肉制品体外模拟可消化性研究
|
摘要
以藏绵羊为研究对象,通过调控处理时间和温度进行微波、蒸制、炸制、煎制和煮制5种工艺处理,采用胃蛋白酶-胰蛋白酶体外模拟消化法测定了不同热加工方法的羊肉制品中蛋白质的体外消化率。结果表明:随着加热终点温度的增大,羊肉制品中蛋白质的体外消化率呈现先增大后降低的趋势。胃蛋白酶消化后,经微波、煎制、炸制加热处理的羊肉制品肉样中心温度为80℃时蛋白质消化率显著大于其50、60、70、90℃的蛋白质消化率(p﹤0.05),经蒸制和煮制加热处理的羊肉制品肉样中心温度为70℃时蛋白质消化率显著大于其50、60、80、90℃的蛋白质消化率(p﹤0.05),蒸制加热肉样至70℃时蛋白质消化率达到最大(65.58%±6.14%);经胃蛋白酶和胰蛋白酶两步消化后,5种加热处理的羊肉制品中蛋白质消化率与经胃蛋白酶消化的变化一致,蒸制加热肉样至70℃时蛋白质消化率达到最大(83.1%±4.74%)。该研究结果对人们合理选择羊肉的热加工方法以及工艺条件具有一定的指导意义。
In this paper, the digestion rate of protein in mutton products with different heat processing methods was determined by using pepsin-trypsin in vitro, which was studied by the method of microwave, steaming, pan-frying, frying and boiling by controlling the time and temperature of Tibetan sheep. The results showed that the digestibility of protein in mutton products increased first and then decreased with the increase of heating end temperature. After pepsin digestion, the protein digestibility of mutton products treated by microwave, pan-frying and frying was 80 ℃, and the digestion rate was significantly greater than 50, 60, 70, 90 ℃ of protein digestibility(p﹤0.05), the steamed and boiled mutton products treated with the meat-like center temperature of 70 ℃ protein digestibility significantly greater than 50, 60, 80, 90 ℃ protein digestibility(p﹤0.05), steaming heating meat samples to 70 ℃, the protein digestibility reached the maximum(65.58%±6.14%). After two steps digestion of pepsin and trypsin, the digestibility of protein in five kinds of processed mutton products was consistent with that of pepsin digestion. The digestibility of the protein was maximum(83.1%±4.74%) when the meat samples were steamed to 70 ℃. The results of this study are of guiding significance to the rational selection of the hot processing method and the technological conditions of mutton.
In this paper, the digestion rate of protein in mutton products with different heat processing methods was determined by using pepsin-trypsin in vitro, which was studied by the method of microwave, steaming, pan-frying, frying and boiling by controlling the time and temperature of Tibetan sheep. The results showed that the digestibility of protein in mutton products increased first and then decreased with the increase of heating end temperature. After pepsin digestion, the protein digestibility of mutton products treated by microwave, pan-frying and frying was 80 ℃, and the digestion rate was significantly greater than 50, 60, 70, 90 ℃ of protein digestibility(p﹤0.05), the steamed and boiled mutton products treated with the meat-like center temperature of 70 ℃ protein digestibility significantly greater than 50, 60, 80, 90 ℃ protein digestibility(p﹤0.05), steaming heating meat samples to 70 ℃, the protein digestibility reached the maximum(65.58%±6.14%). After two steps digestion of pepsin and trypsin, the digestibility of protein in five kinds of processed mutton products was consistent with that of pepsin digestion. The digestibility of the protein was maximum(83.1%±4.74%) when the meat samples were steamed to 70 ℃. The results of this study are of guiding significance to the rational selection of the hot processing method and the technological conditions of mutton.
引文
[1] Mushi D E, Thomassen M S, Kifaro G C, et al. Fatty acid composition of minced meat, longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementation[J]. Meat Science,2010,86(2):337-342
[2]王卫,陈林,白婷,等.四川羊肉加工产业技术发展研究[J].食品与发酵科技,2017,(01):74-77
[3]游义娇,佟平,袁娟丽,等.食物蛋白质体外消化模型研究进展[J].食品工业科技,2017,(06):381-385
[4]杨万君,周轶亭,周光宏,等.3种品牌酱排骨中蛋白质体外消化研究[J].肉类工业,2017,(03):17-23
[5]路红波,刘俊荣,吴佳莉.热塑挤压蒸煮处理对鱼肉蛋白质消化率的影响[J].食品工业,2012,(03):86-88
[6]李莹,刘源,张丹妮,等.传统与现代工艺金华火腿蛋白质的体外消化特性研究[J].南京农业大学学报,2018,(01):163-171
[7]张丹,王锡昌.中华鳖腿肉蛋白质体内外消化研究[J].食品科学,2014,(21):113-117
[8]王军,王忠合,骆宝.热处理对猪肉中蛋白质体外消化率及5-羟甲基糠醛形成的影响[J].食品工业科技,2017,(16):79-82
[9] Estevez-Santiago R, Olmedilla-Alonso B, Fernandez-Jalao I. Bioaccessibility of provitamin A carotenoids from fruits:application of a standardised static in vitro digestion method[J]. Food&Function,2015,7(3):1354-1366
[10]郭海涛.加工条件对羊肉制品中杂环胺含量的影响[D].北京:中国农业科学院,2013
[11]达迪拉·买买提,李芳,张文,等.不同加热条件对羊肉嫩度的影响研究[J].食品科技,2016,(05):98-103
[12] Wen S, Zhou G, Li L, et al. Effect of Cooking on in Vitro Digestion of Pork Proteins:A Peptidomic Perspective[J].Journal of Agricultural&Food Chemistry,2015,63(1):250
[13] Escudero E, Sentandreu M A, Toldra F. Characterization of Peptides Released by in Vitro Digestion ofPork Meat[J]. Journal of Agricultural&Food Chemistry,2010,58(8):5160-5165
[14] Bax M L, Aubry L, Ferreira C, et al. Cooking temperature is a key determinant of in vitro meat protein digestion rate:investigation of underlying mechanisms[J]. Journal of Agricultural&Food Chemistry,2012,60(10):2569
[15] Traore S,Aubry L,Gatellier P, et al. Effect of heat treatment on protein oxidation in pig meat[J]. Meat Science,2012,91(1):14-21
[16] Kaur L, Maudens E, Haisman D R, et al. Microstructure and protein digestibility of beef:The effect of cooking conditions as used in stews and curries[J]. LWT-Food Science and Technology,2014,55(2):612-620
[17] Sun M, Mu T, Zhang M, et al. Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein[J]. Journal of Food Composition&Analysis,2012,26(1-2):104-110
[18]张敏,李宏军,高忠诚.挤压膨化加工对食品中营养成分的影响[J].北方园艺,2003,(01):63-64
[19]顾浩峰,张富新,张怡.羊奶婴儿配方乳粉中蛋白质体外模拟消化研究[J].食品科学,2013,(19):302-305
[20] Zheng L, Ren J, Su G, et al. Comparison of in vitro digestion characteristics and antioxidant activity of hot-and cold-pressed peanut meals[J]. Food Chemistry,2013,141(4):4246-4252
[2]王卫,陈林,白婷,等.四川羊肉加工产业技术发展研究[J].食品与发酵科技,2017,(01):74-77
[3]游义娇,佟平,袁娟丽,等.食物蛋白质体外消化模型研究进展[J].食品工业科技,2017,(06):381-385
[4]杨万君,周轶亭,周光宏,等.3种品牌酱排骨中蛋白质体外消化研究[J].肉类工业,2017,(03):17-23
[5]路红波,刘俊荣,吴佳莉.热塑挤压蒸煮处理对鱼肉蛋白质消化率的影响[J].食品工业,2012,(03):86-88
[6]李莹,刘源,张丹妮,等.传统与现代工艺金华火腿蛋白质的体外消化特性研究[J].南京农业大学学报,2018,(01):163-171
[7]张丹,王锡昌.中华鳖腿肉蛋白质体内外消化研究[J].食品科学,2014,(21):113-117
[8]王军,王忠合,骆宝.热处理对猪肉中蛋白质体外消化率及5-羟甲基糠醛形成的影响[J].食品工业科技,2017,(16):79-82
[9] Estevez-Santiago R, Olmedilla-Alonso B, Fernandez-Jalao I. Bioaccessibility of provitamin A carotenoids from fruits:application of a standardised static in vitro digestion method[J]. Food&Function,2015,7(3):1354-1366
[10]郭海涛.加工条件对羊肉制品中杂环胺含量的影响[D].北京:中国农业科学院,2013
[11]达迪拉·买买提,李芳,张文,等.不同加热条件对羊肉嫩度的影响研究[J].食品科技,2016,(05):98-103
[12] Wen S, Zhou G, Li L, et al. Effect of Cooking on in Vitro Digestion of Pork Proteins:A Peptidomic Perspective[J].Journal of Agricultural&Food Chemistry,2015,63(1):250
[13] Escudero E, Sentandreu M A, Toldra F. Characterization of Peptides Released by in Vitro Digestion ofPork Meat[J]. Journal of Agricultural&Food Chemistry,2010,58(8):5160-5165
[14] Bax M L, Aubry L, Ferreira C, et al. Cooking temperature is a key determinant of in vitro meat protein digestion rate:investigation of underlying mechanisms[J]. Journal of Agricultural&Food Chemistry,2012,60(10):2569
[15] Traore S,Aubry L,Gatellier P, et al. Effect of heat treatment on protein oxidation in pig meat[J]. Meat Science,2012,91(1):14-21
[16] Kaur L, Maudens E, Haisman D R, et al. Microstructure and protein digestibility of beef:The effect of cooking conditions as used in stews and curries[J]. LWT-Food Science and Technology,2014,55(2):612-620
[17] Sun M, Mu T, Zhang M, et al. Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein[J]. Journal of Food Composition&Analysis,2012,26(1-2):104-110
[18]张敏,李宏军,高忠诚.挤压膨化加工对食品中营养成分的影响[J].北方园艺,2003,(01):63-64
[19]顾浩峰,张富新,张怡.羊奶婴儿配方乳粉中蛋白质体外模拟消化研究[J].食品科学,2013,(19):302-305
[20] Zheng L, Ren J, Su G, et al. Comparison of in vitro digestion characteristics and antioxidant activity of hot-and cold-pressed peanut meals[J]. Food Chemistry,2013,141(4):4246-4252