葱姜蒜混合物对炖煮猪肉感官品质、脂肪氧化及脂肪酸组成的影响

Effects of Ginger, Onion, and Garlic Mixtures on the Sensory Quality, Lipid Oxidation, and Fatty Acid Composition of Stewed Pork

研究了不同添加量葱姜蒜混合物(onion-ginger-garlic,OGG)(5%、10%、15%)对炖煮猪肉感官品质(色泽、质地、滋味、香气)、基本理化指标(脂肪和水分)、脂肪氧化程度(过氧化值(POV)和硫代巴比妥酸值(TBA))及脂肪酸组成的影响。结果表明:OGG的添加能够提高炖煮猪肉的感官品质、改善肉的持水力,且随着OGG添加量的增大,炖煮猪肉的持水力显著提高(P<0.05)。OGG能够抑制炖煮猪肉过氧化物及TBARS的产生,且添加量为15%的效果最显著(P<0.05)。炖煮猪肉中添加OGG能显著抑制猪肉脂肪酸氧化,尤其是不饱和脂肪酸的氧化,且随着添加量的增加其抑制效果也明显提高。此外,OGG的添加还影响炖煮猪肉脂肪酸含量,添加OGG制得的炖煮猪肉,其单不饱和脂肪酸和多不饱和脂肪酸含量显著升高(P<0.05),提高了不饱和脂肪酸(UFA)和饱和脂肪酸(SFA)的比例(P<0.05),从而改善了猪肉的营养价值。

The effects of the addition of a ginger, onion, and garlic(OGG) mixture on the sensory quality, basic physical and chemical characteristics, level of lipid oxidation and fatty acid composition of stewed pork were evaluated. The results suggested that the addition of OGG improves the sensory quality of stewed pork and the water-holding capacity of the meat, which significantly increased with further addition of OGG(P < 0.05). OGG suppressed the formation of peroxides and TBARS in stewed pork, and 15% OGG achieved the most significant effect(P < 0.05). The addition of OGG significantly suppressed the oxidation of fatty acids, especially that of unsaturated fatty acids, in stewed pork. The suppressive effect increased significantly as OGG addition increased. Furthermore, OGG affected the fatty acid content of stewed pork. The mono- and polyunsaturated fatty acid contents significantly increased with the addition of OGG(P < 0.05), as did the ratio of unsaturated fatty acid to saturated fatty acid(P < 0.05), thus improving the nutritional value of pork.