超声波清洗处理对猪肉品质的影响

Effect of Ultrasonic Cleaning Treatment on Pork Quality

为探究超声波清洗处理对猪肉品质的影响,测定经不同时间(0~30 min)超声波清洗生猪肉的持水性、营养物质、剪切力和风味物质等指标,并对其进行主成分分析(principal component analysis,PCA)。结果表明:超声波清洗处理30 min的猪肉总挥发性盐基氮(total volatile base nitrogen,TVB-N)值与硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值最低,分别为8.45 mg/100 g、0.36 mg/kg,剪切力显著下降至33.92 N,超声波清洗处理20 min的猪肉加压损失率最小(17.99%)。超声波清洗处理会造成轻微的微量金属元素流失,但不影响猪肉的营养成分水平、蒸煮损失率和pH值。与对照组相比,清洗后猪肉中醛、醇类物质相对含量明显降低,烃、酸、酮、酯类物质种类及相对含量明显上升,整体风味得到改善。电子鼻线性判别分析结果显示风味改善效果与超声波清洗处理时间有一定的相关性,PCA结果显示超声波清洗处理前后猪肉的品质有明显差异。综上所述,适当的超声波清洗处理提高了猪肉的持水能力和嫩度,显著改善了其贮藏品质和风味,但对营养物质影响不大。

To investigate the effect of ultrasonic cleaning treatment on the quality of pork,the water-holding capacity,nutrients,shear force,and flavor compounds of raw pork washed by ultrasonicfor 0–30 minutes were measured,and the data obtained were evaluated by principal component analysis(PCA).The results showed that the total volatile basic nitrogen(TVB-N)and thiobarbituric acid reactive substance(TBARS)values of pork treated by ultrasonic for 30 minutes were the lowest,(8.45 mg/100 g and 0.36 mg/kg,respectively),and the shear force significantly decreased to 33.92 N.The pork treated by ultrasonic for 20 minutes had the lowest pressing loss(17.99%).Ultrasonic cleaning could cause slight loss of trace metal elements,but did not affect the nutritional composition,cooking loss,or pH of pork.Compared with the control group,the relative contents of aldehydes and alcohols in the ultrasonic treated pork significantly decreased,the types and relative contents of hydrocarbon acid ketone esters significantly increased,and the overall flavor was improved.Linear discriminant analysis(LDA)of electronic nose data showed that there was a correlation between the flavor improvement and the duration of ultrasonic cleaning treatment.PCA results showed that the quality of pork was significantly different before and after ultrasonic cleaning.In summary,appropriate ultrasonic cleaning improved the water-holding capacity and tenderness of pork,and significantly improved its storage quality and flavor,but had little impact on its nutrients.