不同热杀菌条件对蒸排骨预制菜品质的影响

Effects of Different Thermal Sterilization Conditions on Quality of Prepared Steamed Pork Rib Dishes

为研究不同热杀菌条件对蒸排骨预制菜品质的影响,以猪肋排为原料,对比分析相同杀菌强度下不同杀菌条件(115℃/36 min、121℃/14 min、127℃/7 min)处理的蒸排骨预制菜的食用品质和营养品质。结果表明,杀菌强度为5 min时,随着杀菌温度的提高,烹饪值(cook value,C)不断降低,排骨肉色泽略有劣变,但嫩度和质地有所提升;营养损失率降低,其中127℃组的必需氨基酸总含量显著高于115℃组和121℃组(P<0.05),为9.73 g/100 g;总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量从115℃时的8.66 mg/100 g显著下降到127℃时的7.36 mg/100 g(P<0.05)。电子鼻主成分分析可以反映不同杀菌条件下挥发性气味上的差异,随着杀菌时间的延长,排骨中甲基类、硫化物、醇类和醛酮类等风味物质的响应值不断增大。总体而言,适当提高杀菌温度、缩短杀菌时间,更有利于蒸排骨预制菜质地、营养品质的保留。

In order to investigate the effects of different thermal sterilization conditions on the quality of prepared steamed pork rib dishes,with pork ribs as the raw materials,the edible quality and nutritional quality of prepared steamed pork rib dishes treated with different sterilization conditions(115℃/36 min,121℃/14 min,127℃/7 min)at the same sterilization intensity are compared and analyzed.The results show that at the sterilization intensity of 5 min,the cook value(C)decreases continuously with the increase of sterilization temperature,the color of pork ribs slightly deteriorates,but the tenderness and texture increase.The nutrition loss rate decreases,among which,the total content of essential amino acids of 127℃group is significantly higher than that of 115℃group and 121℃group(P<0.05),which is 9.73 g/100 g.The total volatile basic nitrogen(TVB-N)content decreases significantly from 8.66 mg/100 g at 115℃to 7.36 mg/100 g at 127℃(P<0.05).Electronic nose principal component analysis could reflect the differences of volatile odors under different sterilization conditions.With the extension of sterilization time,the response values of flavor substances such as methyl compounds,sulfides,alcohols,aldehydes and ketones in pork ribs increase continuously.Overall,appropriately increasing sterilization temperature and shortening sterilization time are more conducive to the retention of texture,nutritional quality of prepared steamed pork rib dishes.