烹饪前后红烧肉的营养成分变化

Nutritional Composition Changes of Braised Pork Before and After Cooking

目的:系统评估红烧肉成品菜肴的营养价值并研究烹饪对其营养的影响。方法:通过测定生原料和成品中蛋白质、脂肪、矿物质和维生素、氨基酸、脂肪酸等26种营养素的含量并加以分析。结果:烹饪后的成品相较于生原料,蛋白质、碳水化合物、灰分、磷、铁、镁、硒含量显著上升,能量、脂肪、总膳食纤维含量显著下降(P<0.05);在含量占比方面,苯丙氨酸、丝氨酸、呈味氨基酸、单不饱和脂肪酸显著上升,亮氨酸、精氨酸、多不饱和脂肪酸显著下降(P<0.05);此外,水溶性维生素B1和维生素B12烹饪后可保留74.51%和41.70%,第一限制氨基酸在烹饪前后均为苯丙氨酸+酪氨酸保持不变。结论:红烧肉烹调后蛋白质和矿物质含量增加,维生素B1保留率较高。

Objective To systematically evaluate the nutritional value of the cooked dishes of braised pork and studying the effects of cooking on its nutrition.Method By measuring and analyzing the content of 26 kinds of nutrients such as protein,fat,minerals and vitamins,amino acids and fatty acids in raw materials and finished products.Result The content of protein,carbohydrate,ash,phosphorus,iron,magnesium and selenium increased significantly after cooking,and energy,fat,total dietary fiber decreased significantly(P<0.05).In terms of content ratio,phenylalanine,serine,taste amino acid,and monounsaturated fatty acid increased significantly,leucine,arginine,and polyunsaturated fatty acid significantly decreased(P<0.05).In addition,water-soluble vitamin B1 and vitamin B12 could retain 74.51%and 41.70%after cooking,and the first limiting amino acid remained unchanged for phenylalanine+tyrosine before and after cooking.Conclusion After cooking,the content of protein and minerals in braised pork increased,and the preservation rate of vitamin B1 was higher.