猪里脊肉油传热过程中品质变化动力学研究

Study on the kinetics of quality changes of pork loin during the heat transfer process of oil frying

油传热烹饪是中式烹饪的典型方式,采用油浴模拟油传热过程,结合动力学方法对猪里脊肉在油传热过程中成熟品质因子(颜色、剪切力)和过热品质因子(蒸煮损失)的变化进行测定与分析。结果表明:油传热过程中,猪里脊肉的颜色和剪切力变化遵循一级动力学,蒸煮损失变化遵循零级动力学;亮度、红度值和白度值的z值分别为33.1,26.1,41.0℃,Ea值分别为68.6,86.8,55.4kJ/mol;剪切力z值为17.9℃,Ea值为127.1 kJ/mol;蒸煮损失Ea值为28.9kJ/mol,z值在一级动力学下为32℃,大于红度值和剪切力的z值,满足烹饪成熟值理论提出的优化前提,证明了烹饪过程存在优化空间,为猪肉油传热烹饪和中式烹饪品质优化研究提供动力学参数。

Oil heat-transfer cooking is a typical cooking way of Chinese cuisine,so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin.The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment.Meanwhile,the z-value of brightness,redness,whiteness and shear force were 33.1,26.1,41.0 and 17.9 ℃,whose corresponding Ea-value were 68.6,86.8,55.4 and 127.1 kJ/mol.Moreover,the Ea-value of cooking loss was 28.9 kJ/mol and the z-value of cooking loss was 32 ℃ under first-order kinetics reaction which was greater than the redness and shear force.The conclusion was consistent with the culinary optimization preconditions proposed by the mature maturity value theory,which proved the existence of optimal space during oil heat transfer process.Further,kinetic parameters were obtained for the quality optimization of Chinese cuisine and the further study on oil frying of pork.