间歇式蒸微组合加热对排骨品质的影响

Effect of Intermittent Combination of Microwave and Steam Cooking on Quality of Pork Ribs

组合应用气蒸和微波两种方式对排骨进行加热处理,研究间歇式蒸微组合方式对烹饪排骨理化指标、营养成分质量分数及组成、蛋白消化率等品质特性的影响。结果表明:相比于单独的微波和蒸制,间歇式蒸微组合(先微4 min再蒸6 min)烹饪条件下,排骨中水分质量分数、嫩度、油酸、棕榈酸、胶原蛋白质量分数和胰蛋白消化率有明显提高。在此条件下,排骨中总巯基质量分数相比于单独的蒸制提高了60.1%,羰基质量分数降低了约35.3%。与传统蒸制排骨相比,适当的间歇式蒸微组合加热不仅可以显著提高排骨烹饪效率,而且烹制排骨具有较好嫩度和营养价值。

This study evaluated the influence of intermittent combination of microwave and steam cooking on change of fat acid,protein and sensory properties in pork ribs. From the results,the tenderness,water,oleic acid,palmitic acid,collagen content and vitro digestibility trypsin of pork ribs on combination of microwave and steam cooking(microwaving for 4 min followed by steaming for 6 min) increased significantly. Furthermore,total free thiol group content was higher(60.1%),and carbonyl contents were lower(35.3%) comparing with individual steaming. Intermittent combination of microwave and steam cooking could increase the cooking efficiency and have positive influence on tenderness and nutrition of pork ribs.