加工工艺对鸡酥松脂肪氧化的影响
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摘要
为研究加工工艺对鸡酥松加工过程脂肪氧化的影响,考察蒸煮时间、蒸煮温度、炒松时间对2-硫代巴比妥酸值的影响,分析炒松工艺对鸡酥松脂肪氧化以及综合评分的影响,结果表明,炒松时间显著影响脂肪氧化,加工工艺中对脂肪氧化影响程度由大到小依次为炒松时间、蒸煮温度和初煮时间,而影响产品综合评估得分的因素由强至弱依次为炒松时间、初煮时间和蒸煮温度;优化后较适的加工工艺条件为初煮50 min、复煮10 min、蒸煮温度90℃、炒松时间20 min、2-硫代巴比妥酸作用底物值为2. 26 mg/kg。产品综合评分与2-硫代巴比妥酸作用底物值的趋势并不完全吻合,鸡酥松加工过程中的工艺影响脂肪氧化程度和产品品质。
To study the effect of processing technologies on lipid oxidation of chicken crisp floss, effects of cooking time, cooking temperature, and frying time on 2-thiobarbituric acid reactive substrates were investigated,and effects of frying technologies on comprehensive scores and lipid oxidation of chicken crisp floss were also analyzed. The results showed frying time significantly affected lipid oxidation, while the initial cooking time did not have significant impact on lipid oxidation. In addition, the sequences of factors influencing the comprehensive evaluation score were frying time, initial cooking time,and cooking temperature. The optimal conditions were initial cooking time 50 min,recooking time 10 min,cooking temperature 90℃, and frying time 20 min,and the finial content of 2-thiobarbituric acid reactive substrates was 2. 26 mg/kg. Furthermore, the trend of the comprehensive score was not entirely consistent to the 2-thiobarbituric acid reactive substrates value. The technologies during the processing of chicken crisp floss affected the fat oxidation and product quality.
To study the effect of processing technologies on lipid oxidation of chicken crisp floss, effects of cooking time, cooking temperature, and frying time on 2-thiobarbituric acid reactive substrates were investigated,and effects of frying technologies on comprehensive scores and lipid oxidation of chicken crisp floss were also analyzed. The results showed frying time significantly affected lipid oxidation, while the initial cooking time did not have significant impact on lipid oxidation. In addition, the sequences of factors influencing the comprehensive evaluation score were frying time, initial cooking time,and cooking temperature. The optimal conditions were initial cooking time 50 min,recooking time 10 min,cooking temperature 90℃, and frying time 20 min,and the finial content of 2-thiobarbituric acid reactive substrates was 2. 26 mg/kg. Furthermore, the trend of the comprehensive score was not entirely consistent to the 2-thiobarbituric acid reactive substrates value. The technologies during the processing of chicken crisp floss affected the fat oxidation and product quality.
引文
[1]施佩影,李仁伟.肉制品脂肪氧化控制研究进展[J].肉类研究,2016, 30(6):52-56.SHI P Y, LI R W. Progress in research on the control of fat oxidation in meat products[J]. Meat Research, 2016,30(6):52-56.
[2]白福玉,陈楚锐,郑华,等.出口粵式肉松加工技术与质量控制体系研究[J].食品科学,2006, 27(12):858-862.BAI F Y, CHEN C Y, ZHENG H, et al. Study on the processing of new techniques and quality control system of Chinese Guangdong dried meat floss[J]. Food Science,2006, 27(12):858-862.
[3] FAUSTMAN C, SUN Q, MANCINI R, et al. Myoglobin and lipid oxidation interactions:mechanistic bases and control[J]. Meat Science, 2010, 86(1):86-94.
[4] NAVEENA B M, MUTHUKUMAR M, MUTHULAKSHMI L. Effect of different cooking methods on lipid oxidation and microbial quality of vacuum-packaged emulsion products from chicken[J]. Journal of Food Processing and Preservation, 2014, 38(1):39-47.
[5]赵谋明,孙为正,吴燕涛,等.广式腊肠脂质降解与氧化的控制研究[J].食品与发酵工业,2007, 33(8):10-13.ZHAO M M, SUN W Z, WU Y T, et al. Study on the control of lipolysis and oxidation in Chinese cantonese sausage[J]. Food and Fermentation Industry, 2007, 33(8):10-13.
[6] KARWOWSKA M, DOLATOWSKI Z J. Effect of mustard on lipid oxidation in model pork meat product[J]. European Journal of Lipid Science and Technology, 2014, 116(3):311-318.
[7] MARIUTTI L R B, BRAGAGNOLO N. Influence of salt on lipid oxidation in meat and seafood products:a review[J]. Food Research International, 2017, 94:90-100.
[8]杨培周,周良正,操丽丽,等.鸡肉酥松危害分析与关键控制点(HACCP)系统建立[J].肉类工业,2016(9):40-45.YANG P Z, ZHOU L Z, CAO L L, et al. System establishment of hazard analysis and critical control point(HACCP)of chicken crisp floss[J]. Meat Industry,2016(9):40-45.
[9]吴芸,杨培周,单浩东.酥松特征风味形成机制的研究进展[J].肉类工业,2017(2):37-40.WU Y, YANG P Z, SHAN H D, et al. Study progress on the characteristic flavor formation mechanism of crisp dried meat floss[J]. Meat Industry, 2017(2):37-40.
[10] SOYE A, OZALP B, DALM U, et al. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat[J]. Food Chemistry,2010, 120(4):1025-1030.
[11] DOMINGUEZ R, GOMEZ M, FONSECA S, et al.Effect of different cooking methods on lipid oxidation andformation of volatile compounds in foal meat[J]. Meat Science, 2014, 97(2):223-230.
[12] LORENZO J M, DOMINGUEZ R. Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J]. Flavour and Fragrance Journal, 2014, 29(4):240-248.
[13]吴芸,杨培周,操丽丽,等.酥松加工的鸡胸肉品质影响因素分析[J].肉类工业,2017(3):33-35.WU Y, YANG P Z, CAO L L, et al. Influence factors analysis of chicken breast meat quality for processing crisp dried meat floss[J]. Meat Industry, 2017(3):33-35.
[14]杜明睿,杨培周,陈新颜,等.加工工艺对鸡酥松生产过程中美拉德反应的影响[J].食品科学技术学报,2018,36(3):72-77.DU M R,YANG P Z,CHEN X Y,et al. Effect of processing technologies on Maillard reaction of chicken crisp floss during manufacturing process[J]. Journal of Food Science and Technology, 2018, 36(3):72-77.
[15] GOMES H A, SILVA E N, NASCIMENTO R L, et al.Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat[J]. Food Chemistry,2003, 80(3):433-437.
[16]孙灵霞,赵改名,李苗云,等.油炸工艺对鸡肉串品质的影响[J].河南农业大学学报,2010, 44(6):710-714.SUN L X, ZHAO G M, LI M Y, et al. Effect of frying process on quality of chicken strings[J]. Journal of Henan Agricultural University, 2010, 44(6):710-714.
[17]金晓丽,王武,陈从贵,等.低钠配方对鸭肉脂肪氧化和风味的影响[J].肉类研究,2014, 28(12):1-5.JIN X L, WANG W, CHEN C G, et al. Effect of sodium reduction on lipid oxidation and flavor of duck sausage[J]. Meat Research, 2014, 28(12):1-5.
[18] NKUKWANA T T, MUCHENJE V, MASIKA P J,et al. Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration[J]. Food Chemistry, 2014, 142:255-261.
[19] ILCE G M M, CARLO B, BARBOSA V C. Effects of high pressure processing on lipid oxidation:a review[J]. Innovative Food Science&Emerging Technologies, 2014, 22(4):1-10.
[20] BOLGER Z, BRUNTON N P LYNG J G, et al. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E[J]. Journal of FoodScience and Technology, 2016, 53(11):3948-3959.
[21] MUNEKATA P E S, CALOMENI A V, RODRIGUES C E C, et al. Peanut skin extract reduces lipid oxidation in cooked chicken patties[J]. Poultry Science, 2015,94(3):442-426.
[22] CHAMORRO S, VIVEROS A, REBOLE A, et al. Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace[J]. Food Research International, 2015,73:197-203.
[23] WEI X, WANG C, ZHANG C, et al. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken[J]. Journal of the Science of Food and Agriculture, 2017, 97(3):823-831.
[24] LIU J, LIU M, HE C, et al. Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide[J]. LWT-Food Science and Technology, 2015, 64(1):316-325.
[25] TSAI M C, HUANG T L. Treatment optimisation and sample preparation for the evaluation of lipid oxidation in various meats through TBARs assays before analysis[J].Food Analytical Methods, 2017, 10(6):1870-1880.
[26] FERNANDEZ J, ALVAREZ P A, LOPEZ A F. Thiobarbituric acid test for monitoring lipid oxidation in meat[J]. Food Chemistry, 1997. 59(3):345-353.
[27] GROTTA L, CASTELLANI F, PALAZZO F, et al.Thiobarbituric acid reactive substances(TBARS)is a state biomarker of oxidative stress in bipolar patients in a manic phase[J]. Journal of Affective Disorders, 2015,173(1):22-26.
[28] PAPANDREOU C, SCHIZA S E, TZATZARAKIS M N,et al. Effect of mediterranean diet on lipid peroxidation marker TBARS in obese patients with OSAHS under CPAP treatment:a randomised trial[J]. Sleep and Breathing, 2012, 16(3):873-879.
[29] GRADY M N 0, MONAHAN F J, BURKE R M, et al.The effect of oxygen level and exogenous a-tocopherol on the oxidative stability of minced beef in modified atmosphere packs[J]. Meat Science, 2000, 55(1):39-45.
[30] WONG J W, HASHIMOTO K, SHIBAMOTO T.Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system[J].Tohoku Journal of Agricultural Research, 1995, 43(10):2707-2012.
[2]白福玉,陈楚锐,郑华,等.出口粵式肉松加工技术与质量控制体系研究[J].食品科学,2006, 27(12):858-862.BAI F Y, CHEN C Y, ZHENG H, et al. Study on the processing of new techniques and quality control system of Chinese Guangdong dried meat floss[J]. Food Science,2006, 27(12):858-862.
[3] FAUSTMAN C, SUN Q, MANCINI R, et al. Myoglobin and lipid oxidation interactions:mechanistic bases and control[J]. Meat Science, 2010, 86(1):86-94.
[4] NAVEENA B M, MUTHUKUMAR M, MUTHULAKSHMI L. Effect of different cooking methods on lipid oxidation and microbial quality of vacuum-packaged emulsion products from chicken[J]. Journal of Food Processing and Preservation, 2014, 38(1):39-47.
[5]赵谋明,孙为正,吴燕涛,等.广式腊肠脂质降解与氧化的控制研究[J].食品与发酵工业,2007, 33(8):10-13.ZHAO M M, SUN W Z, WU Y T, et al. Study on the control of lipolysis and oxidation in Chinese cantonese sausage[J]. Food and Fermentation Industry, 2007, 33(8):10-13.
[6] KARWOWSKA M, DOLATOWSKI Z J. Effect of mustard on lipid oxidation in model pork meat product[J]. European Journal of Lipid Science and Technology, 2014, 116(3):311-318.
[7] MARIUTTI L R B, BRAGAGNOLO N. Influence of salt on lipid oxidation in meat and seafood products:a review[J]. Food Research International, 2017, 94:90-100.
[8]杨培周,周良正,操丽丽,等.鸡肉酥松危害分析与关键控制点(HACCP)系统建立[J].肉类工业,2016(9):40-45.YANG P Z, ZHOU L Z, CAO L L, et al. System establishment of hazard analysis and critical control point(HACCP)of chicken crisp floss[J]. Meat Industry,2016(9):40-45.
[9]吴芸,杨培周,单浩东.酥松特征风味形成机制的研究进展[J].肉类工业,2017(2):37-40.WU Y, YANG P Z, SHAN H D, et al. Study progress on the characteristic flavor formation mechanism of crisp dried meat floss[J]. Meat Industry, 2017(2):37-40.
[10] SOYE A, OZALP B, DALM U, et al. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat[J]. Food Chemistry,2010, 120(4):1025-1030.
[11] DOMINGUEZ R, GOMEZ M, FONSECA S, et al.Effect of different cooking methods on lipid oxidation andformation of volatile compounds in foal meat[J]. Meat Science, 2014, 97(2):223-230.
[12] LORENZO J M, DOMINGUEZ R. Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J]. Flavour and Fragrance Journal, 2014, 29(4):240-248.
[13]吴芸,杨培周,操丽丽,等.酥松加工的鸡胸肉品质影响因素分析[J].肉类工业,2017(3):33-35.WU Y, YANG P Z, CAO L L, et al. Influence factors analysis of chicken breast meat quality for processing crisp dried meat floss[J]. Meat Industry, 2017(3):33-35.
[14]杜明睿,杨培周,陈新颜,等.加工工艺对鸡酥松生产过程中美拉德反应的影响[J].食品科学技术学报,2018,36(3):72-77.DU M R,YANG P Z,CHEN X Y,et al. Effect of processing technologies on Maillard reaction of chicken crisp floss during manufacturing process[J]. Journal of Food Science and Technology, 2018, 36(3):72-77.
[15] GOMES H A, SILVA E N, NASCIMENTO R L, et al.Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat[J]. Food Chemistry,2003, 80(3):433-437.
[16]孙灵霞,赵改名,李苗云,等.油炸工艺对鸡肉串品质的影响[J].河南农业大学学报,2010, 44(6):710-714.SUN L X, ZHAO G M, LI M Y, et al. Effect of frying process on quality of chicken strings[J]. Journal of Henan Agricultural University, 2010, 44(6):710-714.
[17]金晓丽,王武,陈从贵,等.低钠配方对鸭肉脂肪氧化和风味的影响[J].肉类研究,2014, 28(12):1-5.JIN X L, WANG W, CHEN C G, et al. Effect of sodium reduction on lipid oxidation and flavor of duck sausage[J]. Meat Research, 2014, 28(12):1-5.
[18] NKUKWANA T T, MUCHENJE V, MASIKA P J,et al. Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration[J]. Food Chemistry, 2014, 142:255-261.
[19] ILCE G M M, CARLO B, BARBOSA V C. Effects of high pressure processing on lipid oxidation:a review[J]. Innovative Food Science&Emerging Technologies, 2014, 22(4):1-10.
[20] BOLGER Z, BRUNTON N P LYNG J G, et al. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E[J]. Journal of FoodScience and Technology, 2016, 53(11):3948-3959.
[21] MUNEKATA P E S, CALOMENI A V, RODRIGUES C E C, et al. Peanut skin extract reduces lipid oxidation in cooked chicken patties[J]. Poultry Science, 2015,94(3):442-426.
[22] CHAMORRO S, VIVEROS A, REBOLE A, et al. Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace[J]. Food Research International, 2015,73:197-203.
[23] WEI X, WANG C, ZHANG C, et al. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken[J]. Journal of the Science of Food and Agriculture, 2017, 97(3):823-831.
[24] LIU J, LIU M, HE C, et al. Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide[J]. LWT-Food Science and Technology, 2015, 64(1):316-325.
[25] TSAI M C, HUANG T L. Treatment optimisation and sample preparation for the evaluation of lipid oxidation in various meats through TBARs assays before analysis[J].Food Analytical Methods, 2017, 10(6):1870-1880.
[26] FERNANDEZ J, ALVAREZ P A, LOPEZ A F. Thiobarbituric acid test for monitoring lipid oxidation in meat[J]. Food Chemistry, 1997. 59(3):345-353.
[27] GROTTA L, CASTELLANI F, PALAZZO F, et al.Thiobarbituric acid reactive substances(TBARS)is a state biomarker of oxidative stress in bipolar patients in a manic phase[J]. Journal of Affective Disorders, 2015,173(1):22-26.
[28] PAPANDREOU C, SCHIZA S E, TZATZARAKIS M N,et al. Effect of mediterranean diet on lipid peroxidation marker TBARS in obese patients with OSAHS under CPAP treatment:a randomised trial[J]. Sleep and Breathing, 2012, 16(3):873-879.
[29] GRADY M N 0, MONAHAN F J, BURKE R M, et al.The effect of oxygen level and exogenous a-tocopherol on the oxidative stability of minced beef in modified atmosphere packs[J]. Meat Science, 2000, 55(1):39-45.
[30] WONG J W, HASHIMOTO K, SHIBAMOTO T.Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system[J].Tohoku Journal of Agricultural Research, 1995, 43(10):2707-2012.