The preparation of braised pork requires prolonged heating, and excessive heating can lead to proteins oxidation, digestion reduction, and other problems.Effects of different wines that were added during the preparation of braised pork on the edibility, protein oxidation, and digestive properties of braised pork were investigated.After analyzing colour, tenderness, moisture content, protein digestibility, carbonyl, sulfhydryl content, and surface hydrophobicity, results showed that the mixed wine group had the best overall colour, and the moisture content of the wine-added groups was significantly higher than that of the non-wine-added control group (P<0.05), while the yellow rice wine group had the highest moisture content of 54.1%.Effects of adding different wines on the tenderness of braised pork were also significantly different (P<0.05), whereas the yellow rice wine group had the best tenderness, which corresponded to the results of moisture content.Compared with the control group, all four groups with the addition of wine significantly increased protein digestibility (P<0.05) and reduced protein oxidation, where the yellow rice wine group had the highest protein digestibility and the lowest carbonyl content, and the beer group had the highest sulfhydryl content.In conclusion, the addition of wine in the production process of braised pork was scientifically rational, and it could also improve the edibility as well as the nutritional value of braised pork.
[1] 史笑娜, 赵志磊, 黄峰, 等.红烧肉加工过程中主要营养品质和食用品质的变化规律研究[J].食品工业科技, 2016, 37(13):86-91.
SHI X N, ZHAO Z L, HUANG F, et al.Changes of the main nutritional quality and eating quality in the process of braised pork[J].Science and Technology of Food Industry, 2016, 37(13):86-91.
[2] 顾伟钢, 张进杰, 姚燕佳, 等.红烧肉制作过程中脂肪氧化和脂肪酸组成的变化[J].食品科学, 2011, 32(17):76-80.
GU W G, ZHANG J J, YAO Y J, et al.Lipid oxidation and fatty acid composition change during the processing of stewed pork[J].Food Science, 2011, 32(17):76-80.
[3] 江玉祥. 从东坡肉到东坡肘子[J].文史杂志, 2019(3):101-105.
JIANG Y X.From Dongpo meat to Dongpo elbow[J].Journal of Literature and History, 2019(3):101-105.
[4] 朱文政, 张一凡, 沙文轩, 等.添加不同酒对红烧肉水分迁移及食用品质的影响[J].食品工业科技, 2021, 42(24):104-111.
ZHU W Z, ZHANG Y F, SHA W X, et al.The effects of addition of different wines on water migration and edible quality of braised pork[J].Science and Technology of Food Industry, 2021, 42(24):104-111.
[5] 王瑞花. 烹饪条件和配送方式对传统红烧猪肉品质的影响[D].杭州:浙江大学, 2016.
WANG R H. Effects of cooking conditions and delivery methods on the quality of traditional braised pork[D]. Hangzhou: Zhejiang University, 2016.
[6] 张泽, 赵迪, 粘颖群, 等.低温慢煮对红烧肉食用品质及其蛋白消化率的影响[J].食品科学, 2021, 42(1):93-100.
ZHANG Z, ZHAO D, ZHAN Y Q, et al.Effects of Sous-Vide on the eating quality and protein digestibility of braised pork in brown sauce[J].Food Science, 2021, 42(1):93-100.
[7] 何琪, 董怡, 邓莎, 等.NaCl对兔肉蛋白质氧化的影响[J].中国调味品, 2022, 47(11):13-16;23.
HE Q, DONG Y, DENG S, et al.Effect of NaCl on protein oxidation of rabbit meat[J].China Condiment, 2022, 47(11):13-16;23.
[8] 张莉, 孙佳宁, 朱明睿, 等.不同解冻方式对哈萨克羊肉脂质及蛋白质氧化的影响[J].食品科学技术学报, 2022, 40(2):161-171.
ZHANG L, SUN J N, ZHU M R, et al.Effect of different thawing methods on oxidation of lipid and protein in muscle of Kazakh sheep[J].Journal of Food Science and Technology,2022,40(2):161-171.
[9] 代媛媛, 李美莹, 李琳, 等.加工方式对牛肉蛋白质氧化的影响[J].食品工业科技, 2022, 43(2):70-76.
DAI Y Y, LI M Y, LI L, et al.Effect of processing methods on protein oxidation of beef[J].Science and Technology of Food Industry, 2022, 43(2):70-76.
[10] 赵钜阳, 于海龙, 王雪, 等.油炸时间对鱼香羊肉丝水分分布与品质相关性的研究[J].食品研究与开发, 2015, 36(11):6-11.
ZHAO J Y, YU H L, WANG X, et al.The relationship between water distribution and quality of fish-flavored shredded lamb as affected by different frying time[J].Food Research and Development, 2015, 36(11):6-11.
[11] 陈洪生, 孔保华, 刁静静, 等.氧化引起的肌肉蛋白质功能性变化及其控制技术的研究进展[J].食品科学, 2015, 36(11):215-220.
CHEN H S, KONG B H, DIAO J J, et al.Functionality changes in muscle proteins induced by oxidation and control technologies:A review[J].Food Science, 2015, 36(11):215-220.
[12] ZHU X S, RUUSUNEN M, GUSELLA M, et al.High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles[J].Meat Science, 2011, 89(2):181-188.
[13] 董庆利, 罗欣.肉制品的质构测定及国内外研究现状[J].食品工业科技, 2004, 25(7):134-135.
DONG Q L, LUO X.Status of structure analysis of meat products[J].Science and Technology of Food Industry, 2004,25(7):134-135.
[14] CHEN Y, CHEN H, LI W, et al.Polyphenols in Eucalyptus leaves improved the egg and meat qualities and protected against ethanol-induced oxidative damage in laying hens[J].Journal of Animal Physiology and Animal Nutrition, 2018, 102(1):214-223.
[15] 李梦倩. 即食龟肉超声波卤制及蛋白质消化性的研究[D].扬州:扬州大学, 2023.
LI M Q. Study on ultrasonic marinating of ready-to-eat turtle meat and protein digestibility[D]. Yangzhou: Yangzhou University, 2023.
[16] 祝超智, 陈画, 张秋会, 等.NaCl对热诱导牛肉肌原纤维蛋白氧化及消化率的影响[J].食品安全质量检测学报, 2023, 14(14):77-84.
ZHU C Z, CHEN H, ZHANG Q H, et al.Effect of NaCl on the digestibility of heat-induced beef myofibrillar protein[J].Journal of Food Safety & Quality, 2023, 14(14):77-84.
[17] 曹辰辰. 传统中式香肠中优良菌种的筛选及其对发酵香肠抗氧化和品质的影响[D].南京:南京农业大学, 2019.
CAO C C. Screening of excellent strains in traditional Chinese sausage and its influence on antioxidant and quality of fermented sausage[D]. Nanjing: Nanjing Agricultural University, 2019.
[18] 李晨伊. 亚硝酸钠对西式火腿中肌原纤维蛋白氧化影响的研究[D].杨凌:西北农林科技大学, 2016.
LI C Y.Research on the Effect of myofibrillar protein oxidation in ham by nitrosation[D].Yangling:Northwest A&F University, 2016.
[19] 刘雪. 多酚/抗坏血酸对非酶促猪肌原纤维蛋白氧化的影响[D].杭州:浙江工商大学, 2023.
LIU X.Effect of polyphenol/ascorbic acid on non-enzymatic oxidation of porcine myofibrillar protein[D].Hangzhou:Zhejiang Gongshang University,2023.
[20] 周心雅, 贺稚非, 李洪军, 等.酸碱度对兔肉肌原纤维蛋白功能性质的影响[J].食品与发酵工业, 2017, 43(11):172-179.
ZHOU X Y, HE Z F, LI H J, et al.Effect of pH on the functional properties of rabbit myofibrillar protein[J].Food and Fermentation Industries, 2017, 43(11):172-179.
[21] SANTE-LHOUTELLIER V, AUBRY L, GATELLIER P.Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins[J].Journal of Agricultural and Food Chemistry, 2007, 55(13):5343-5348.
[22] 张海璐, 黄翔, 杨燃, 等.氧化对羊肉肌原纤维蛋白分子与理化特性的影响[J].食品科学, 2020, 41(23):8-14.
ZHANG H L, HUANG X, YANG R, et al.Effect of oxidation on molecular and physicochemical properties of mutton myofibrillar protein[J].Food Science, 2020, 41(23):8-14.
[23] LI C Q, XIONG Y L, CHEN J.Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase[J].Journal of Agricultural and Food Chemistry, 2012, 60(32):8020-8027.
[24] 卢海立, 屈莎, 唐善虎, 等. 姜黄提取物对牦牛肌原纤维蛋白抗氧化性及凝胶特性的影响[J]. 现代食品科技, 2024 ,40 (9):288-295.
LU H L, QU S, TANG S H, et al. effects of turmeric extract on the antioxidant activity and gel properties of yak myofibrillar protein[J]. Modern Food Science and Technology, 2024 ,40 (9) :288-295.
