红烧牛肚加工过程中理化指标变化及炖煮方式对其风味影响研究

Changes of Physicochemical Indexes During Processing of Braised Bovine Tripe and Effects of Stewing Methods on Its Flavor

以红烧牛肚为研究对象,探究其加工过程中生牛肚、焯水、嫩化、炒制、炖煮等烹饪关键节点水分含量、pH值、质构特性、游离氨基酸、TBARS的变化规律,以及高压和常压炖煮对红烧牛肚风味的影响。结果表明,红烧牛肚加工过程中水分含量呈先升高后降低的趋势,压力对牛肚水分含量的影响不显著;pH值变化无规律;剪切力、硬度和胶黏性呈下降趋势,而弹性和咀嚼性在焯水后升高,在嫩化与炒制后降低,高压炖煮过程中质构参数下降较常压明显;游离氨基酸总量在焯水、嫩化和炒制工艺中整体呈下降趋势,炖煮工艺显著提高了氨基酸总量,但高压条件下随着炖煮时间的延长,游离氨基酸含量升高,而常压条件下呈下降趋势;TBARS含量在加工过程中呈升高趋势。从常压炖煮40 min和高压炖煮20 min样品中共检测到47种挥发性风味物质,其中醛类化合物是红烧牛肚中贡献最大的风味物质,其次为杂环类、酯类和醇类化合物;大部分挥发性风味物质在高压炖煮20 min样品中含量更高,说明短时间高压炖煮使红烧牛肚更入味。该研究为红烧牛肚品质形成规律提供了理论依据,并为其标准化生产和品质控制奠定了基础。

Taking braised bovine tripe as the research object,the changes of moisture content,pH vlaue,texture properties,free amino acids and TBARS at key cooking points including raw bovine tripe,blanching,tenderizing,frying and stewing during the processing are investigated,and the effects of high-pressure and atmospheric stewing on the flavor of braised bovine tripe are studied.The results show that the moisture content of braised bovine tripe increases firstly and then decreases,and pressure has no significant effect on the moisture content.The change of pH value is irregular.The shear force,hardness and adhesiveness decrease,while the elasticity and chewiness increase after blanching and decrease after tenderizing and frying.The decrease of texture parameters during high-pressure stewing is more significant than that during atmospheric stewing.Overall,the total amount of free amino acids decreases in the processes of blanching,tenderizing and frying.Stewing process significantly increases the total amount of amino acids.The content of free amino acids increases with the extension of stewing time under high-pressure condition,but decreases under atmospheric condition.The content of TBARS increases during the processing of braised bovine tripe.A total of 47 volatile flavor substances are detected in the samples of braised bovine tripe stewed under atmospheric condition for 40 min and high-pressure condition for 20 min,among which,aldehyde compounds are the flavor substances that contribute the most in braised bovine tripe,followed by heterocyclic,ester and alcohol compounds.The content of most volatile flavor substances is higher in the sample under the condition of high-pressure stewing for 20 min,indicating that short-term high-pressure stewing makes braised bovine tripe more flavorful.This study has provided a theoretical basis for the formation law of the quality of braised bovine tripe,and laid a foundation for its standardized production and quality control.