为比较分析安徽地方特色猪肉的加工特性,以圩猪(Weizhu pork, WP)、程岭黑猪肉(Chengling Black pork, CBP)为研究对象,商品猪肉(Commercial pork, CP)为对照,探究煮制、烤制、油炸和斩拌对其感官、出品率、质构、2-硫代巴比妥值(thiobarbituric acid, TBA)和流变特性等的影响。结果表明,4种加工方式中,WP和CBP感官得分高于CP,3种猪肉的出品率煮制时最高,其次是斩拌。煮制时3种猪肉的硬度、凝聚性最低;油炸时WP和CBP硬度和咀嚼性最大,而TBA值显著低于CP(P<0.05),其中CBP最低;烤制时CP的硬度、凝聚性、咀嚼性最大。斩拌后3种猪肉都是黏弹性胶体,WP和CBP肉糜的储能模量显著高于CP肉糜(P<0.05),CBP肉糜的损耗模量显著高于其他2种肉糜。综上,2种地方特色猪肉的加工品质优于CP,圩猪较适合煮制和斩拌,CBP较适合油炸。该研究可为圩猪和程岭黑猪肉的加工提供参考价值和理论指导。
In order to fully understand the processing characteristics of local pork in Anhui province, sensory evaluation, yield, texture, TBA and rheological properties of Weizhu pork (WP) and Chengling Black pork (CBP) were analyzed during cooking, frying, roasting and chopping. The results showed that the sensory evaluation scores of WP and CBP were superior to commercial pork (CP) among all four processing methods. In addition, the yield of boiled pork was the highest, followed by chopping & seasoning, while the hardness and cohesiveness were the lowest in cooking. In frying, the hardness and chewiness of WP and CBP were the most, while the value of TBA was significantly lower than that of CP (P<0.05), with CBP the lowest. The hardness, cohesiveness and chewiness of CP were the highest during four processing methods. After chopping, viscoelastic colloids were obtained, and the storage modulus of WP and CBP were significantly higher than that of CP (P<0.05), yet the loss modulus of CBP was significantly higher than that of the others. In conclusion, the quality of local pork (WP and CBP) was better than CP during processing. WP may be more suitable for boiling and chopping and CBP for frying. The results provide a reference and theoretical guidance for the indepth processing and utilization of WP and CBP.
[1] 任国艳, 曹利,王玉琴,等.不同烹调方式对羊肉品质的影响[J].食品科学, 2016, 37(19): 24-30.
[2] 袁森, 庞林江,路兴花,等.烹饪方式对鸡肉挥发性香气及质构特征的影响[J].食品与机械, 2015, 31(1): 33-36.
[3] 章杰, 何航,熊子标.烹饪方式对猪肉品质及营养成分的影响[J]. 食品与机械, 2018, 34(6): 21-25;29.
[4] 李庆岗, 王重龙,许金根. 圩猪和大白猪屠宰测定及肉质分析[J]. 养猪, 2015(1): 57-60.
[5] 王莹钰, 王雨生,陈海华,等. 预处理工艺对香菇酱制作中香菇丁质构参数和感官评价的影响[J]. 中国食品学报, 2014, 14(4): 145-155.
[6] 程伟伟, 栗俊广,蒋爱民,等. 仙草胶对贡丸的流变特性、感官品质和抗氧化能力的影响[J]. 食品科技, 2015, 40(2): 282-286.
[7] 吴亮亮, 罗瑞明,孔丰,等. 蒸煮时间对滩羊肉蒸煮损失、嫩度及水分分布的影响[J]. 食品与机械, 2016, 32(4):19-23.
[8] LORENZO J M, CITTADINA A, MUNEKATA P E, et al. Physicochemical properties of foal meat as affected by cooking methods[J]. Meat Science, 2015, 108: 50-54.
[9] ROLDÁN M, ANTEQUERA T, MARTÍN A, et al. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins[J]. Meat Science, 2013, 93(3): 572-578.
[10] 张远. 原料肉特性对肉制品品质的影响[D]. 郑州:河南农业大学, 2013.
[11] MOTTRAM D S. The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork[J]. Journal of the Science of Food and Agriculture, 1985, 36(5): 377-382.
[12] 霍晓娜, 李兴民,刘毅,等. 猪腿肉脂肪酸组成及脂肪氧化的研究[J]. 食品科学, 2006,27(1): 101-104.
[13] MEINERT L, ANDERSEN L T, BREDLE W L P, et al. Chemical and sensory characterization of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature[J]. Meat Science, 2007, 75: 229-242.
[14] WEBER J, BOCHI V C, RIBEIRO C P, et al. Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets[J]. Food Chemistry, 2008, 106:140-146.
[15] 黄永忠. 肉的品质和添加剂对肉丸质构的影响[J]. 农业工程, 2015, 5(2):46-51.
[16] 吴兵, 张立彦.加热对三黄鸡腿肉特性的影响研究[J]. 食品工业科技, 2011,32(5):108-112.
[17] AASLYNG M D, BEJERHOLM C, ERTBJERG P, et al. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure[J]. Food Quality and Preference, 2003, 14(4):277-288.
[18] BOZKURT H, BAYRAM M. Colour and textural attributes of sucuk during ripening[J]. Meat Science, 2006, 73(2):344-350.
[19] LIU H, XU X M, GUO S D. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics[J]. LWT Food Science and Technology, 2007, 40(6):946-954.
[20] 孙皓, 徐幸莲,王鹏. 鸡肉类PSE肉与正常肉流变、质构特性的比较[J]. 食品与发酵工业, 2013, 39(5):194-199.
[21] LIU R, ZHAO S M, XIONG S B, et al. Role of secondary structures porcine myosin at different pH values[J].Meat Science, 2008, 80(3):632-639.
[22] XIONG Y L. Structure-functionality relationships of muscle proteins[M]. New York: Marcel Dekker, Inc. 1997:341-392.
[23] FERRIS J J, SANDOVAL A J, BARREIRO J A, et al. Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry[J]. Journal of Food Engineering, 2009, 95(4):677-683.
[24] ZHAO Y Y, WANG P, ZOU Y F, et al. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J]. Food Research International, 2014, 58:98-104.
[25] D ÁLVAREZ, XIONG Y L, CASTILLO M, et al. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut[J]. Meat Science; 2012, 92(1):8-15.