低温慢煮对红烧肉食用品质及其蛋白消化率的影响

Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce

红烧肉是我国的传统美食,但制作过程中存在蛋白质氧化严重等问题,本研究通过对红烧肉的食用品质和消化性分析,评估了低温慢煮代替传统方式制作红烧肉的可行性。结果表明,相比于传统工艺,低温慢煮技术显著提升了红烧肉的水分含量,并显著降低了其剪切力和烹饪损失率(P<0.05)。低场核磁共振结果显示,加工方式主要影响不易流动水含量的变化,从而导致相关理化指标的改变。低温慢煮烹饪能与传统烹饪一样为红烧肉带来适宜的颜色,且瘦肉层亮度L*值显著提升(P<0.05)。进一步采用体外消化模型对红烧肉的消化性进行研究,结果发现,和传统工艺相比,低温慢煮工艺显著提升了红烧肉蛋白质消化率(P<0.05)。综上所述,低温慢煮工艺是一种加工中式传统肉制品的有效方式,有助于提升产品品质及营养价值。

Braised pork in brown sauce is a traditional Chinese dish,but serious protein oxidation occurs during its making.This paper evaluated the feasibility of replacing the traditional process of making braised pork in brown sauce by low-temperature long-time cooking(sous-vide,SV)according to its eating quality and digestibility.Compared with the traditional cooking method,SV significantly increased the moisture content of braised pork in brown sauce and reduced its shear force and cooking loss rate(P<0.05).Low-field nuclear magnetic resonance indicated that cooking method affected the proportion of immobilized water and consequently physical and chemical attributes.Similar to the traditional cooking process,SV also produced an attractive color.Furthermore,SV significantly improved the L*value of the lean layer(P<0.05).The in vitro digestion experiments indicated that SV significantly increased the protein digestibility of braised pork in brown sauce when compared with the traditional cooking process(P<0.05).Taken together,SV is an effective way to prepare traditional Chinese meat products,which is useful to enhance the quality and nutritional value of products.