过热蒸汽处理对猪肉品质及氧化稳定性的影响

Effects of superheated steam treatment on pork quality and oxidation stability

为改善猪肉食用品质,研究过热蒸汽处理对猪肉品质与氧化稳定性的影响,以确定适宜的过热蒸汽处理条件,为过热蒸汽处理肉制品提供理论基础和参考依据。以猪肉为原料,分析过热蒸汽在不同的处理温度及处理时间下对猪肉的理化性质、感官品质及氧化稳定性的影响。猪肉经过热蒸汽处理后,随着加热温度的升高和时间的延长,蒸煮损失增大,水分含量降低,pH上升,硫代巴比妥酸(TBA)值增大,过氧化值呈先升高后降低的趋势。扫描电子显微镜(SEM)扫描结果显示:在同一加热时间下,随着加热温度的升高,猪肉肌纤维结构显著收缩。通过对猪肉的质构分析和感官评价可知:在同一加热时间下,随着加热温度的升高,猪肉的硬度与咀嚼性增加,弹性与回复性先增加后减小。综合感官评价与以上研究结果,猪肉在150℃过热蒸汽下处理25 min时,感官评分最高,食用效果最佳。

In order to improve pork quality and better meet the needs of consumers,we studied the effects of superheated steam treatment on pork quality and oxidation stability to determine the appropriate conditions of superheated steam treatment,to provide theoretical basis and reference for superheated steam treatment of meat products.We analyzed the effects of superheated steam on the physicochemical properties,sensory quality and oxidation stability of pork under different treatment temperatures and treatment times.After superheated steam treatment,with the increase of heating temperature and time,the cooking loss increased,the water content decreased,and the pH increased.The thiobarbituric acid value(TBA)increased,whereas the peroxide value increased firstly and then decreased.Scanning electron microscope(SEM)results show that the muscle fiber structure of pork contracted significantly with the increase of heating temperature at the same heating time.According to texture analysis and sensory evaluation of pork at the same heating time,the hardness and chewiness of pork increased with the increase of heating temperature,whereas the springiness and resilience increased firstly and then decreased.When the pork was treated with superheated steam at 150℃for 25 min,the sensory score was the highest and the edible effect was the best.