牛肉丸制品水煮复热品质变化分析

Changes in the Quality of Beef Ball Products Reheated by Water-Bath Cooking

为探讨肉丸制品在水煮复热条件下的品质变化规律,以潮汕牛肉丸为实验对象,采用沸水和冷水复热两种方式,进行了感官评定、营养成分(水分、蛋白质、淀粉)、质构、风味变化和微观结构的测定。结果表明:随着复热时间增加,牛肉丸水分含量先增加后降低;蛋白含量整体呈增加趋势,冷水复热条件下蛋白含量显著性增加,增加14%~29%左右;淀粉含量基本不变。在煮制前后牛肉丸中共鉴定出28种挥发性成分,其中含硫化合物种类和含量均最高,沸水复热后牛肉丸中的挥发性物质含量最高,为11053.24μg/kg。微观结构显示:经水煮烹饪后,肉丸加热收缩,孔径变小。随着烹饪时间增加,孔径变大,更加致密。比较水煮复热模式,发现采用沸水复热肉丸5.5 min,使其中心温度达90℃左右时为最佳水煮烹饪方式,此时牛肉丸水分含量为69.78%,蛋白含量为14.43%,淀粉含量为4.41%,感官评分最高。

In order to explore the changing trend of the quality of meatball products reheated by water-bath cooking,Chaoshan beef balls were used as the experimental object subjected to reheating with boiling water and cold water,to determine their sensory attributes,nutrient contents(water,protein,starch),texture,flavor change and microstructure.The results show that with the increase of reheating time,the moisture content of beef balls increased first and then decreased,accompanied by an increase in protein content.Under the cold-water reheating conditions,the protein content increased significantly(by 14%~29%),while the starch content remained essentially unchanged.A total of 28 volatile components were identified in beef balls before and after cooking,among which the number and content of sulfur-containing compounds were the highest.After being reheated in boiling water,beef balls had the highest content of volatile substances(11053.24μg/kg).Microstructure analysis showed that the meatballs shrank with their pore size becoming smaller after water-bath cooking.As the cooking time extended,the pore size became larger and denser.The comparison of the reheating modes revealed that reheating meat balls in boiling water for 5.5 min was the best water-bath cooking method,making the meat balls having a core temperature and highest sensory score,up to 90℃,with a moisture content,protein content and starch content of 69.78%,14.43%and 4.41%,respectively.