不同热加工方法对羊肉制品体外模拟可消化性研究

Study on the digestion of mutton products in vitro by different heat processing methods

以藏绵羊为研究对象,通过调控处理时间和温度进行微波、蒸制、炸制、煎制和煮制5种工艺处理,采用胃蛋白酶-胰蛋白酶体外模拟消化法测定了不同热加工方法的羊肉制品中蛋白质的体外消化率。结果表明:随着加热终点温度的增大,羊肉制品中蛋白质的体外消化率呈现先增大后降低的趋势。胃蛋白酶消化后,经微波、煎制、炸制加热处理的羊肉制品肉样中心温度为80℃时蛋白质消化率显著大于其50、60、70、90℃的蛋白质消化率(p﹤0.05),经蒸制和煮制加热处理的羊肉制品肉样中心温度为70℃时蛋白质消化率显著大于其50、60、80、90℃的蛋白质消化率(p﹤0.05),蒸制加热肉样至70℃时蛋白质消化率达到最大(65.58%±6.14%);经胃蛋白酶和胰蛋白酶两步消化后,5种加热处理的羊肉制品中蛋白质消化率与经胃蛋白酶消化的变化一致,蒸制加热肉样至70℃时蛋白质消化率达到最大(83.1%±4.74%)。该研究结果对人们合理选择羊肉的热加工方法以及工艺条件具有一定的指导意义。

In this paper, the digestion rate of protein in mutton products with different heat processing methods was determined by using pepsin-trypsin in vitro, which was studied by the method of microwave, steaming, pan-frying, frying and boiling by controlling the time and temperature of Tibetan sheep. The results showed that the digestibility of protein in mutton products increased first and then decreased with the increase of heating end temperature. After pepsin digestion, the protein digestibility of mutton products treated by microwave, pan-frying and frying was 80 ℃, and the digestion rate was significantly greater than 50, 60, 70, 90 ℃ of protein digestibility (p<0.05), the steamed and boiled mutton products treated with the meat-like center temperature of 70 ℃ protein digestibility significantly greater than 50, 60, 80, 90 ℃ protein digestibility (p<0.05), steaming heating meat samples to 70 ℃, the protein digestibility reached the maximum (65.58%±6.14%). After two steps digestion of pepsin and trypsin, the digestibility of protein in five kinds of processed mutton products was consistent with that of pepsin digestion. The digestibility of the protein was maximum (83.1%±4.74%) when the meat samples were steamed to 70 ℃. The results of this study are of guiding significance to the rational selection of the hot processing method and the technological conditions of mutton.