食品与发酵工业 >

2023 , Vol. 49 >Issue 23: 254 - 261

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033399

研究报告

滑油处理对调理肉片感官品质的影响及其潜在机制研究

  • 王紫雅 ,
  • 陈少辉 ,
  • 刘成成 ,
  • 文育锋
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  • 1(皖南医学院 后勤管理处,安徽 芜湖,241002)
    2(皖南医学院 公共卫生学院,安徽 芜湖,241002)
    3(安徽润博餐饮管理服务有限公司,安徽 合肥,230061)
第一作者:硕士,工程师(文育锋教授为通信作者,E-mail:wyf@wnmc.edu.cn)

收稿日期: 2022-08-22

  修回日期: 2022-09-19

  网络出版日期: 2024-01-02

基金资助

安徽省高校学科(专业)拔尖人才学术资助项目(gxbjZD30);安徽省质量工程教学团队项目(2018jxtd153)

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Study on effect of oil bath on sensory quality of prepared pork slices and potential mechanism

  • WANG Ziya ,
  • CHEN Shaohui ,
  • LIU Chengcheng ,
  • WEN Yufeng
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  • 1(Logistics Management Department, Wannan Medical College, Wuhu 241002, China)
    2(College of Public Health, Wannan Medical College, Wuhu 241002, China)
    3(Anhui Runbo Catering Management and Service Co.Ltd., Hefei 230061, China)

Received date: 2022-08-22

  Revised date: 2022-09-19

  Online published: 2024-01-02

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摘要

为明确滑油处理对调理肉片感官品质的影响,该研究在感官评价基础上考察了短时煮制(100 ℃,30 s)、低温滑油(90 ℃,60 s)和高温滑油(120 ℃,20 s)3种处理条件对调理肉片水分含量与分布、烹饪损失、色泽、质构特性及嫩度的影响。结果表明,高温滑油处理显著改善了调理肉片的感官品质,其风味、多汁性、质构特性及嫩度均显著优于对照组,但2个滑油处理组样本间仅水分含量与烹饪损失存在显著差异。运用傅里叶变换红外光谱表征各处理组样本的肌原纤维蛋白的二级结构变化,发现高温滑油处理显著增强了肌原纤维蛋白与水分子间的相互作用。随着α-螺旋相对含量的下降与β-折叠相对含量的上升,滑油处理在减弱蛋白质分子内氢键作用的同时,显著增强了蛋白质分子间的氢键作用。此外,滑油处理显著降低了肌原纤维蛋白的平均粒径(P<0.05),而其分散指数显著升高(P<0.05)。因此,滑油处理对调理肉片感官品质的提升源于不同处理条件下调理肉片中肌原纤维蛋白特性的差异。

关键词： 调理肉片; 滑油处理; 感官品质; 肌原纤维蛋白; 二级结构

本文引用格式

王紫雅 , 陈少辉 , 刘成成 , 文育锋 . 滑油处理对调理肉片感官品质的影响及其潜在机制研究[J]. 食品与发酵工业, 2023 , 49(23) : 254 -261 . DOI: 10.13995/j.cnki.11-1802/ts.033399

Abstract

To clarify the effect of oil bath treatment on the prepared meat slices quality, on the basis of sensory evaluation, this study investigated effects of short-time boiling (100 ℃ for 30 s), low-temperature oil bath (90 ℃ for 60 s), and high-temperature oil bath (120 ℃ for 20 s) on the water content and distribution, cooking loss, color, texture, and shear force of prepared pork slices. Results showed that the high-temperature oil bath treatment significantly improved the sensory quality, the samples' flavor, juiciness, texture and shear force were significantly better than those of the control. However, only the water content and cooking loss were significantly different between the two oil-bathed group samples. Fourier transform infrared spectroscopy (FTIR) was used to profile the impact of different heat treatments on the myofibrillar protein characteristic and secondary structure. The results indicated that high-temperature oil baths significantly enhanced the interaction between myofibrillar proteins and water molecules. The differences in protein secondary structure illustrated that with the significant decrease of the relative content of α-helix and significant increase of the relative content of β-sheet, oil bath treatment not only weakened the intramolecular hydrogen bonds but also increased the intermolecular hydrogen bonds. In addition, oil bath treatment also reduced the average particle size and enhanced the dispersion index of myofibrillar protein significantly. In conclusion, the effect of oil baths on the sensory quality of prepared meat slices is attributed to the different characteristics of myofibrillar protein.

Key words： prepared pork slices; oil bath; sensory quality; myofibrillar protein; secondary structure

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