摘要
以猪肩肉为原料制备猪肉糜,探究微波辅助过热蒸汽加热对猪肉糜理化性质和感官品质的影响。分别采用微波、过热蒸汽、微波辅助蒸汽和微波辅助过热蒸汽4种方式加热猪肉糜。通过测定pH值、色度、水分含量、蒸煮损失、质构特性和感官评分,分析猪肉糜熟制过程中的理化性质和感官品质变化。结果表明,在微波、过热蒸汽、微波辅助蒸汽和微波辅助过热蒸汽4种加热方式下,猪肉糜分别在加热9、4、2、2 min后感官品质达到最佳。在最佳加热时间下,微波辅助过热蒸汽组猪肉糜的pH值、胶着性、内聚性和回复性显著(P<0.05)高于过热蒸汽组,蒸煮损失和硬度更低;与微波加热相比,微波辅助过热蒸汽加热在显著(P<0.05)降低蒸煮损失的基础上,显著(P<0.05)提高了熟制猪肉糜的pH值、水分含量、质构特性和感官品质。微波辅助过热蒸汽加热不仅可以提高猪肉糜的熟制效率,还能显著缓解微波处理引起的品质劣变,使其保持较好的理化性质和感官品质。
The objective of this study was to investigate the effect of microwave-assisted superheated steam heating on the physicochemical property and sensory quality of pork batters,which was prepared from pork shoulder meat.Microwave(MW),superheated steam(SHS),microwave-assisted steam(MS),and microwave-assisted superheated steam(MSHS)were used for heating of pork batters.The pH value,color,moisture content,cooking loss,texture property,and sensory evaluation were measured to characterize the changes of pork batters in physicochemical property and sensory quality during different heating treatments.The results showed that the best sensory quality was achieved after 9 min,4 min,2 min,and 2 min heating(P<0.05),respectively,for pork batters subjected to MW,SHS,MS,and MSHS.Under the optimal heating time the pork batters subjected to MSHS had significantly(P<0.05)higher pH,gumminess,cohesiveness,and resilience,as well as lower cooking loss and hardness than the samples subjected to SHS.Moreover,compared with MW,MSHS could not only significantly(P<0.05)reduce the cooking loss,but also significantly(P<0.05)improve the pH value,moisture content,texture property,and sensory quality of pork batters.MSHS could not only promote the cooking efficiency of pork batters,but also relieve the quality deterioration of pork batters induced by MW,resulting in a higher retention of preferable physicochemical and sensory properties for cooked pork batters.
作者
诸绿寒
方堃
吴晓丽
姚青
谢淑丽
郑雷
敖月
陈黎洪
赵珂
魏俊
张晋
ZHU Lyuhan;FANG Kun;WU Xiaoli;YAO Qing;XIE Shuli;ZHENG Lei;AO Yue;CHEN Lihong;ZHAO Ke;WEI Jun;ZHANG Jin(Institute of Drug Discovery Technology,Ningbo University,Ningbo 315211,Zhejiang,China;Healthy&Intelligent Kitchen Engineering Research Center of Zhejiang Province,Ningbo Fotile Kitchen Ware Company,Ningbo 315336,Zhejiang,China;State Key Laboratory for Quality and Safety of Agro-Products,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《浙江农业学报》
北大核心
2025年第3期679-688,共10页
Acta Agriculturae Zhejiangensis
基金
浙江省重点研发计划(2021C04024)。
关键词
微波辅助过热蒸汽
猪肉糜
理化特性
感官评价
microwave-assisted superheated steam
pork batter
physicochemical property
sensory evaluation
