蒸制方式和时间对梅干菜扣肉感官和营养品质的影响

Effects of Steaming Methods and Time on the Sensory and Nutritional Qualities of Steamed Pork with Pickled and Dried Mustard

本文主要研究家用烹饪手段——常压与高压两种蒸制方式和不同时间对梅干菜扣肉感官和营养品质的影响。结果表明:梅干菜扣肉经蒸制后,猪肉的L^*值降低,a^*值和b^*值增大,猪肉颜色加深,随着蒸制时间的增加,猪肉颜色逐渐加深,并且高压比常压蒸制方式的猪肉颜色加深程度大;梅干菜扣肉高压组的猪肉硬度、粘聚性和咀嚼性比常压组小;高压蒸制的猪肉中心温度显著高于常压蒸制;蒸制使猪肉脂肪流失、梅干菜吸水,随着蒸制时间的延长,猪肉损失率和梅干菜增重率显著增大,且高压比常压的作用效果更强;蒸制使猪肉的TBA和POV显著增大,脂肪氧化程度增大,随着蒸制时间的延长,脂肪氧化程度增大,且高压比常压更能促进猪肉脂肪发生氧化。此外,梅干菜扣肉经高压蒸制40min,感官得分最高,此时猪肉的硬度、粘聚力和咀嚼性最小,质地得分最高。

In this paper,we mainly studied the effects of cooking methods (atmospheric pressure and high pressure steaming) on the sensory and nutritional quality of steamed pork with pickled and dried mustard.The results showed that the L^* values of pork decreased after steaming,and the a^* and b^* values increased,which indicating the pork getting darker.With the increase of steaming time,the pork gradually getting darker,the hardness,cohesion and chewiness of the pork with high pressure steaming were lower than those in the atmospheric pressure group.The central temperature of the pork in the high pressure group was higher than that in the atmospheric pressure group.The weight loss rate of pork and the weight gain rate of pickled and dried mustard were significantly increased with the increase of steaming time,and the effect of high pressure was stronger than that of atmospheric pressure.Steaming could make the TBA and POV values of the pork increased significantly,and the degree of fat oxidation increased.With the steaming time increased,the degree of fat oxidation increased,and high pressure could promote pork fat oxidation more than atmospheric pressure did.In addition,steamed pork with pickled and dried mustard made by high pressure steaming 40 min gained the highest sensory score.In this condition,the hardness,cohesion and chewiness of the pork were the lowest,and score of texture was the highest.