食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 269 - 275

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040587

研究报告

油炒预制熟度对猪肉食用品质与消化特性的影响

  • 陈晨 ,
  • 叶柯 ,
  • 贾伟祎 ,
  • 郑思羽 ,
  • 张泽 ,
  • 夏杨毅
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者: 硕士研究生(夏杨毅副教授为通信作者,E-mail:2658355128@qq.com)

收稿日期: 2024-07-27

  修回日期: 2024-10-16

  网络出版日期: 2025-08-04

基金资助

重庆市技术创新与应用发展专项重点项目(CSTB2023TIAD-KPX0032)

收起

Effect of stir-fry prepared doneness on pork eating quality and digestive characteristics

  • CHEN Chen ,
  • YE Ke ,
  • JIA Weiyi ,
  • ZHENG Siyu ,
  • ZHANG Ze ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-07-27

  Revised date: 2024-10-16

  Online published: 2025-08-04

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摘要

油炒是中式菜肴典型烹饪方式之一,中心温度是判断肉类熟度的核心参数。油炒预制后再进行复热食用,存在品质劣化问题。该研究以猪里脊肉为原料,以中心温度(40~85 ℃)为熟度分级标准,在恒温油浴(150 ℃)条件下制备不同油炒预制熟度的猪肉并微波复热至安全食用条件(72 ℃),分析不同油炒预制熟度对猪肉食用品质和体外消化特性的影响。结果表明,随着油炒预制熟度增加,L*值显著减小、a*值显著增加(P<0.05),褐变程度加剧使肉品色泽暗淡;剪切力呈先增加后减少趋势,硬度及咀嚼性显著增加(P<0.05),不利于保留肉品柔嫩口感;感官评价结果显著降低(P<0.05)。在不同油炒预制熟度组中,一级油炒预制熟度的蛋白消化率和水解度最高(65.63%,59.31%)、平均粒径最小(30.63 μm),多肽含量最多(5.91 mg/mL)。综上,低油炒预制熟度猪肉在经微波复热后有利于保持肉制品色泽、嫩度,有利于人体消化吸收。

关键词： 油炒预制; 熟度; 猪肉; 食用品质; 体外消化

本文引用格式

陈晨 , 叶柯 , 贾伟祎 , 郑思羽 , 张泽 , 夏杨毅 . 油炒预制熟度对猪肉食用品质与消化特性的影响[J]. 食品与发酵工业, 2025 , 51(13) : 269 -275 . DOI: 10.13995/j.cnki.11-1802/ts.040587

Abstract

Stir-fry is one of the typical cooking methods in Chinese dishes.The center temperature is the core parameter for determining the degree of doneness.Stir-fry prepped in oil and then reheated for serving, it exists a problem of quality deterioration.The raw material is pork loin, the doneness grading standard is center temperature (40-85 ℃).The pork with different stir-fry prepared doneness prepared under the condition of constant temperature oil bath (150 ℃), and then reheated by microwave to safe consumption condition(72 ℃), to analyze the effect of different stir-fry prepared doneness on the edible quality and in vitro digestive characteristics of pork.With the increase of stir-fry prepared doneness, the L* value decreased significantly and a* value increased significantly (P<0.05), the browning degree intensified to make the meat color dull;the shear force increased and then decreased, the hardness and chewiness increased significantly (P<0.05), it is not good for the retention of meat tenderness;organoleptic evaluation results decreased significantly (P<0.05).In different stir-fry prepared doneness groups, the first grade of stir-fry prepared doneness has the highest protein digestibility and hydrolysis (65.63%, 59.31%), the smallest average particle size (30.63 μm), and the highest polypeptide content (5.91 mg/mL).In summary, it shows the low stir-fry prepared doneness is beneficial to maintain the color and tenderness of the meat products after microwave reheating, it is beneficial to the human body’s digestion and absorption.

Key words： stir-fry prepared; doneness; pork; edible quality; in vitro digestion

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