猪五花肉在三种红烧工艺加工过程中的脂肪氧化规律
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摘要
目的:研究红烧肉在制作过程中工艺对脂肪氧化和脂肪酸含量变化的影响。方法:以上海本帮、湖南毛氏、东北传统三种工艺红烧肉为研究对象,以其烹制过程中的不同时间(原料肉、炖煮0、30、60、90 min)为取样点,分析三种红烧肉脂肪层脂肪含量、过氧化值、硫代巴比妥酸值和脂肪酸组成的变化。结果:三种工艺红烧肉制作过程中,肥肉层脂肪含量均显著下降(p<0.05),炖煮温度越高,脂肪含量下降越显著;POV值先增大后减小,在炖煮30 min达到最大值;TBA值在炖煮过程中显著增大(p<0.05);亚油酸(C18∶2)、油酸(C18∶1)、棕榈酸(C16∶0)以及硬脂酸(C18∶0)是五花肉脂肪中的主要脂肪酸,占总脂肪酸的90%以上,亚油酸(C18∶2)含量显著下降,单不饱和脂肪酸含量上升。结论:三种工艺红烧肉制作过程中,脂肪含量下降、脂肪适度氧化、脂肪酸组成改变,红烧工艺对脂肪氧化和脂肪酸含量影响较大。
Objective:The effect of the process on the oxidation of fat and the change of fatty acid content in the process of making braised pork was studied. Methods:The three kinds of braised pork meats from Shanghai local,Hunan Mao and Northeast traditional were studied,and the different time in the cooking process(raw meat,stew 0,30,60,90 min)sampling points were used to analyze the changes of fat oxidation and fatty acid content in the fat layers of three braised pork meats. Results:The fat content of the fat layer decreased significantly during the production of three kinds of braised pork(p<0.05). The stewing temperature has a significant effect on the fat content. POV reached the peak level after stewing for 30 min followed by a decline,while TBARS increased gradually(p<0.05). Linoleic acid(C18∶2),oleic acid(C18∶1),palmitic acid(C16∶0),and stearic acid(C18∶0)were the primary fatty acids in the pork belly fat,these fatty acids account for more than 90% of total fatty acids,the content of oleic acid(C18∶2)significantly decreased,MUFA content rose. Conclusion:The fat content of the three kinds of braised pork production projects,the moderate oxidation of fat and the composition of fatty acid components have changed. The braised process has a great influence on the changes of fat oxidation and fatty acid content.
Objective:The effect of the process on the oxidation of fat and the change of fatty acid content in the process of making braised pork was studied. Methods:The three kinds of braised pork meats from Shanghai local,Hunan Mao and Northeast traditional were studied,and the different time in the cooking process(raw meat,stew 0,30,60,90 min)sampling points were used to analyze the changes of fat oxidation and fatty acid content in the fat layers of three braised pork meats. Results:The fat content of the fat layer decreased significantly during the production of three kinds of braised pork(p<0.05). The stewing temperature has a significant effect on the fat content. POV reached the peak level after stewing for 30 min followed by a decline,while TBARS increased gradually(p<0.05). Linoleic acid(C18∶2),oleic acid(C18∶1),palmitic acid(C16∶0),and stearic acid(C18∶0)were the primary fatty acids in the pork belly fat,these fatty acids account for more than 90% of total fatty acids,the content of oleic acid(C18∶2)significantly decreased,MUFA content rose. Conclusion:The fat content of the three kinds of braised pork production projects,the moderate oxidation of fat and the composition of fatty acid components have changed. The braised process has a great influence on the changes of fat oxidation and fatty acid content.
引文
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[21]史笑娜,黄峰,张良,等.红烧肉加工过程中脂肪降解、氧化和挥发性风味物质的变化研究[J].现代食品科技,2017,33(3):257-265.
[22]Soladoyep O,Shandp J,Aalhusj L,et al.Review:pork belly quality,baconproperties and recent consumer trend[J].Canadian Journal of Animal Science,2014,95(3):1503-1508.
[23]Cameron N D,Enser M B.Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality[J].Meat Science,1991,29(4):295-307.
[2]任红涛,程丽英,宋晓燕,等.速冻菜肴红烧肉的工艺研究[J].中国食物与营养,2012,18(6):62-65.
[3]范丽,徐晓东,宋泽,等.自制调味汁烹饪红烧肉中关键香气活性化合物的分析研究[J].现代食品科技,2017,33(7):245-253.
[4]徐艳.红烧肉的技艺传承及营养风味研究[J].粮食流通技术,2017,5(9):66-67.
[5]纪有华,王荣兰.红烧肉烹饪工艺及其影响因素研究[J].扬州大学烹饪学报,2010,27(2):31-36.
[6]Xie Jian-chun,Sun Bao-guo,Zheng Fu-ping,et al.Volatile flavor constituents in roasted pork of Mini-pig [J].Food Chemistry,2008,109(3):506-514.
[7]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.
[8]刘玲玲.红烧肉加工过程中营养成分变化及丙烯酰胺抑制研究[D].南昌:南昌大学,2016.
[9]GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[10]李暮春,孔保华,孙方达,等.肉桂提取物降低哈尔滨风干肠中亚硝胺作用的研究[J].现代食品科技,2015,31(3):228-234.
[11]Mielnik M B,Olsen E,Vogt G,et al.Grape seed extract as antioxidant in cooked,cold stored turkey meat[J].LWT-Food Science and Technology,2006,39(3):191-198.
[12]Floch J M L,Lees M P,Sloane-Stanley G R A.A simple method for the isolation and purification of total lipids from animal tissues[J].Journal of Biological Chemistry,1957,226(1):497-509.
[13]Association of Official Analytical Chemists.AOAC Official method 996.06 fat(total,saturated,and unsaturated)in foods[S].Gaithersburg:AOAC International,2001.
[14]Indrasyi D,Man Y B C,Mustafa S,et al.Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry[J].Food Chemistry,2010,122(4):1273-1277.
[15]王毅,贺稚非,陈红霞,等.不同部位伊拉兔肉脂肪酸组成的对比分析[J].食品科学,2014,35(4):137-141.
[16]黄业传,李洪军,秦刚,等.不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响[J].食品工业科技,2012,33(1):159-163.
[17]Larsen D,Quek S Y,Eyres L.Effect of cooking method on the fattyacid profile of New Zealand King Salmon(Oncorhynchus tshawytscha)[J].Food Chemistry,2010,119(2):785-790.
[18]刘登勇,谭阳,盖圣美,等.猪五花肉红烧过程中脂肪和脂肪酸的变化规律[J].食品科学,2015,36(23):28-32.
[19]Weber Jucieli,Bochi Vivian C,Ribeiro Cristiane P,et al.Effect of different cooking methods on the oxidation,proximate and fatty acid composition of silver catfish(Rhamdiaquelen)fillets [J].Food Chemistry,2008,106(1):140-146.
[20]Legako J F,Dinh T T,Miller M F,et al.Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions[J].Meat Science,2015,100:246-255.
[21]史笑娜,黄峰,张良,等.红烧肉加工过程中脂肪降解、氧化和挥发性风味物质的变化研究[J].现代食品科技,2017,33(3):257-265.
[22]Soladoyep O,Shandp J,Aalhusj L,et al.Review:pork belly quality,baconproperties and recent consumer trend[J].Canadian Journal of Animal Science,2014,95(3):1503-1508.
[23]Cameron N D,Enser M B.Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality[J].Meat Science,1991,29(4):295-307.