加热方式对猪里脊肉质构特性的影响

Effect of Different Heating Treatment on Texture of Pork Tenderloin

利用浸泡式通电加热装置在0.07mol/L的NaCl溶液中和不同的电场强度下对猪里脊肉进行了加热处理。利用TA-XT2型质构仪对处理后试样的剪切和压缩特性等质构参数进行了测量,对其进行了感官评价,并与水浴加热处理试样进行了对比。试验结果表明:在相同平均加热速率下,通电加热处理试样的剪切力、蒸煮损失率和嫩度等参数与水浴加热处理相比没有显著性差异。利用浸泡式通电加热装置在220V、50Hz的电源(电场强度为20V/cm)对直径为30mm、质量为(70±2)g的试样(猪里脊肉)进行加热比100℃恒温水浴加热的速率快,并且试样的剪切力显著降低;尽管通电加热法对试样的硬度和弹性没有显著影响,但试样的粘聚性和咀嚼性得到了显著提高,提高了试样的嫩度,改善了试样的质构特性。

The pork tenderloin was heated with a water-bath and a static ohmic heating system which the different electric field intensity was （9±2） V/cm and （20±2） V/cm in 0. 07 mol/L NaCl solution, respectively. The shearing force and the compression characteristic parameters of both samples were measured with a TA -XT2. In addition, the sensory evaluation for the quality of the sample was also performed. The results showed that the effect of the ohmic heating on the shearing force, steaming loss and tender degree of the sample was no significantly different （a=0.01） from that of the sample heated in the water-bath if the heating rate was same. However, when the sample （30 mm in diameter and （70±2） g in weight） was ohmically heated at 20 V/cm by AC power at 50 Hz, the heating rate of the sample was higher than that of the water- bath, and the shearing force of the sample was significantly smaller than that of the water-bath heated sample. Compared with the sample heated with water-bath, the ohmic heating method did not affect significantly the hardness and the springiness of the sample. However, the cohesiveness and chewiness as well as the tender degree and the texture of the sample were significantly improved by the ohmic heating （a=0.01）.