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

Changes in Lipolysis, Lipid Oxidation, and Volatile Flavor Compounds during the Processing of Red Braised Pork

本文研究了原料肉、料酒腌制、油炸、大火炖煮0.5 h、小火炖煮0.5 h、小火炖煮1 h和成品红烧肉7个不同工艺阶段红烧肉基本理化指标及脂质降解、脂肪氧化和挥发性风味物质的变化状态。结果表明,成品肉水分含量比原料肉显著下降10.5%(p<0.05)。pH值在前期变化不显著(p>0.05),成品红烧肉时达到最大值为6.29。盐分含量在成品肉时达到最大为0.73%。硫代巴比妥酸值(TBA)在大火炖煮0.5 h后显著增加(p<0.05),然后下降,成品红烧肉时又显著上升(p<0.05),达到了0.62 mg MDA/kg。亚油酸(C18:2)、棕榈酸(C16:0)和硬脂酸(C18:0)是肉中的主要脂肪酸,加工过程中饱和脂肪酸总体呈下降趋势。加工过程中共检出挥发性风味物质86种,其中醛类,脂类和呋喃类是红烧肉中重要的挥发性风味物质。

Changes in the basic physical and chemical indices, lipolysis, lipid oxidation, and volatile flavor compounds were measured in red braised pork at seven key points during the preparation process： raw meat, wine marinade, frying, stewing over high heat for a half hour, stewing over low heat for a half hour, stewing over low heat for an hour, and finished red braised pork. The water content in the finished pork was found to be significantly decreased （by 10.5%, p〈0.05） compared with that in the raw meat. The pH did not change significantly （p〉0.05） throughout the process, and reached a maximum value of 6.29 in the finished pork. The salt content reached a maximum of 0.73% in the final product. The thiobarbituric acid values increased significantly during stewing at high heat for a half hour （p〈0.05）, then decreased, and thereafter increased significantly （p〈0.05） to a value of 0.62 mg MDA/kg in the finished pork. Linoleic acid （C18：2）, palmitic acid （C16：0）, and stearic acid （C18：0） were the primary fatty acids in the meat, and the overall saturated fatty acid content showed a decreasing trend over the course of processing. There were 86 kinds of volatile flavor compounds identified during processing, of which aldehydes, lipids, and furan were the most important in red braised pork.