煮制温度对腊肉品质及营养成分的影响

Effects of boiling temperature on quality and nutritional components of bacon

实验旨在研究不同煮制温度(55、60、65、70、75、80、85、90、95℃)对腊肉品质及营养成分的影响。结果显示:煮制对腊肉的品质及营养成分具有显著的影响(p<0.05);随着煮制温度的升高,蒸煮损失率显著增加(p<0.05);L*、a*、b*值呈波动式变化,且分别在70℃、75℃和90℃时最高;剪切力值呈现先显著升高后显著降低的趋势(p<0.05),在70℃达到最大值;p H值在55~60℃间显著下降(p<0.05),在60~90℃间变化不显著(p>0.05);水分含量整体呈现降低趋势,在55~80℃间显著下降(p<0.05),80℃之后差异都不显著(p>0.05);粗蛋白含量呈现区间性显著升高趋势(p<0.05);粗脂肪含量呈现无规律性地波动变化,其中60℃和85℃时分别达到最大值和最小值;粗灰分含量整体呈现降低的趋势,其中55~65℃最高。结果表明:不同煮制温度对腊肉品质及营养成分的影响具有差异性,70~80℃是影响腊肉品质和营养成分的关键温度。

The effect of different boiling temperature （55℃, 60℃, 65℃, 70℃, 75℃, 80℃, 85℃, 90℃, 95℃ ） on quality and nutritional components of bacon was studied. The results showed that boiling had a significant effect on quality and nutritional components of bacon （ p 〈 0.05 ） ; With the in- crease of boiling temperature, the cooking loss rate increased significantly （ p 〈 0.05 ） ; the values of L ＊ , a ＊ and b ＊ showed a fluctuation change, and they were the highest at 70℃, 75℃ and 90℃ respectively; The shearing force value showed the tendency of increasing significantly firstly and then decreasing signif- icantly （ p 〈 0.05 ） , and the maximum was achieved at 70~C ; The pH value decreased significantly be- tween 55 - 60℃ （ p 〈 0. 05 ） , and there was no significant moisture content showed a decreasing trend on the whole, change between 60 - 90℃ （ p 〉 0.05 ） ; The decreased significantly between 55 ~ 80℃ （ p 〈 0.05 ）, and there was no significant difference after 80℃ （ p 〉 0.05 ） ; The content of crude protein showed the significant increasing trend of interval （ p 〈 0.05 ） ; The content of crude fat showed an irregular fluctuation change, and the maximum and minimum were achieved at 60℃ and 85℃ respec- tively; The content of crude ash showed a decreasing trend on the whole, and it was the highest between 55 ~ 65 ℃. The results showed that the effect of different boiling temperature on the quality and nutrition- al components of bacon had difference, 70-80℃ was the key temperature that affected the quality and nutritional components of bacon.