超高压腌制对烤制猪肉品质的影响

王琳; 冉佩灵; 熊双丽; 李安林

doi:10.13386/j.issn1002-0306.2021080360

超高压腌制对烤制猪肉品质的影响

doi: 10.13386/j.issn1002-0306.2021080360

1.
西南科技大学生命科学与工程学院，四川绵阳 621010
2.
四川旅游学院食品学院，四川成都 610100

基金项目: 烹饪科学四川省高等学校重点实验室2021年开放基金项目（PRKX2021Z05）。

详细信息

作者简介:
王琳（1995−），女，硕士研究生，研究方向：食品加工与安全，E-mail：18281538842@163.com

通讯作者:
熊双丽（1977−），女，博士，教授，研究方向：功能性食品加工与安全，E-mail: xiongshuangli@swust.edu.cn

中图分类号: TS251
计量
- 文章访问数: 11
- HTML全文浏览量: 7
- PDF下载量: 6
- 被引次数: 0
出版历程
- 收稿日期: 2021-08-31
- 网络出版日期: 2022-06-17
- 刊出日期: 2022-08-03

Effect of Ultra-high Pressure Curing on the Quality of Roasted Pork

1.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
2.
College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China

摘要

摘要: 为研究超高压处理对烤制猪肉腌制的影响，并优化其工艺。本研究以猪肋条肉为原料，采用单因素与响应面相结合的方法，研究超高压腌制对烤肉感官品质与脂肪氧化的影响，确定超高压腌制最佳工艺，并与常温常压腌制、低温常压腌制比较。结果表明：超高压腌制最佳条件为：180 MPa，温度15 ℃，腌制时间30 min，得到感官评分92.59，与预测值基本一致。经过超高压腌制的烤肉与常温常压腌制和低温常压腌制相比，感官评分分别提高了10.84%和9.52%，硬度和咀嚼性更低；丙二醛含量分别降低了41.90%和4.48%；过氧化值分别降低了21.29%和9.89%。采用PEN3型电子鼻检测烤肉挥发性物质，并对其响应值进行主成分分析（principal component analysis, PCA）。结果表明超高压腌制与常温常压腌制风味相似，两者与低温常压腌制风味差别较大。超高压腌制的烤肉在感官、脂肪氧化、质构等得到改善。
- 超高压处理 /
- 腌制 /
- 烤制 /
- 猪肉 /
- 工艺优化 /
- 电子鼻 /
- 风味比较
Abstract: In order to study the effect of ultra-high pressure treatment on the curing of roast pork and optimize its process, streaky pork was used as raw material in this study. Single factor and response surface methods were used to study the effects of ultra-high pressure curing on sensory quality and fat oxidation of roast meat, and the optimum process of ultra-high pressure curing was determined, which was compared with normal temperature and pressure curing and low temperature and normal pressure curing. The results showed that the best conditions for ultra-high pressure marinating was as follows: Pressure 180 MPa, temperature 15 ℃ and time 30 min, and the sensory score was 92.59, which was basically consistent with the predicted value. Compared with normal temperature and pressure curing and low temperature and normal pressure curing, the sensory scores of barbecue cured under ultra-high pressure were increased by 10.84% and 9.52% respectively, and the hardness and chewiness were lower. The content of malondialdehyde decreased by 41.90% and 4.48% respectively, and the peroxide value decreased by 21.29% and 9.89% respectively. Electronic nose (PEN3) was used to detect volatile flavored substances in roast meat, and its response value was analyzed by principal component analysis (PCA). The results showed that the flavor of ultra-high pressure curing was similar to that of normal temperature and pressure curing, and they were quite different from that of low temperature and normal pressure curing. The sensory, fat oxidation and texture of barbecue cured under ultra-high pressure were improved.
- ultra-high pressure treatment /
- curing /
- roasting /
- pork /
- process optimization /
- electronic nose /
- flavor comparison

HTML全文

图 1 压力对烤制猪肉感官评价及脂肪氧化的影响

Figure 1. Effects of pressure on the sensory evaluation and fat oxidation of roasted pork

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图 2 保压时间对烤制猪肉感官评价及脂肪氧化的影响

Figure 2. Effects of holding pressure time on sensory evaluation and fat oxidation of roasted pork

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图 3 温度对烤制猪肉感官评价及脂肪氧化的影响

Figure 3. Effects of temperature on sensory evaluation and fat oxidation of roasted pork

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图 4 压力和温度响应曲面图

Figure 4. Response surface graph of pressure and temperature

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图 5 压力和时间响应曲面图

Figure 5. Response surface graph of pressure and time

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图 6 三种腌制方式对烤制猪肉品质的影响

Figure 6. Effects of three curing methods on the quality of roasted pork

注：不同小写字母表示同一指标差异显著（P<0.05）。

下载: 全尺寸图片幻灯片

图 7 三种腌制方式电子鼻数据主成分分析图

Figure 7. Principal component analysis diagram of electronic nose data for three curing methods

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表 1 响应面试验因素水平

Table 1. Response surface experimental factors and levels

水平	因素
水平	A 腌制压力（MPa）	B 腌制温度（℃）	C 保压时间（min）
−1	100	15	10
0	200	25	20
1	300	35	30

下载: 导出CSV

表 2 烤肉感官评分标准与细则

Table 2. Criteria and detailed rules for sensory evaluation of roasted meat

分类	特征描述	分值（分）
滋味（30分）	入口咸淡适宜，具有烤肉应有的滋味，肉香和香料味相得益彰	30~21
	略微过咸或者略微偏淡，具有一些烤肉的滋味，香料味道过重掩盖了肉的味道或者香料味道过淡不能完全掩盖肉的腥味	20~11
	过于咸或者过于淡，没有烤肉的滋味，全是香料味或没有香料味	10~0
香气（25分）	具有烤熟肉和香料混杂的芳香气味，有令人愉悦的香气	25~17
	有一些烤肉和香料混杂的味道，其中夹杂着一些烤焦的味道或者肉腥味	16~8
	有烤焦气味和令人不愉快的难闻气味	7~0
色泽（20分）	色泽金黄，让人有强烈的食欲	20~14
	色泽偏白或黑，让人有一些食欲	13~7
	色泽为白色或黑色，让人完全没有食欲	6~0
口感/嫩度（25分）	口感软硬适中，既有嫩度，也有适当的嚼劲	25~17
	口感偏嫩或偏老	16~8
	没熟的嫩感或者过熟感	7~0

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表 3 响应面试验设计和结果

Table 3. Design and results of response surface experiment

试验号	A 压力	B 温度	C 时间	Y感官评分（分）
1	−1	−1	0	86
2	1	−1	0	82
3	−1	1	0	87
4	1	1	0	75
5	−1	0	−1	86
6	1	0	−1	80
7	−1	0	1	86
8	1	0	1	77
9	0	−1	−1	88
10	0	1	−	91
11	0	−1	1	92
12	0	1	1	84
13	0	0	0	89
14	0	0	0	90
15	0	0	0	89
16	0	0	0	90
17	0	0	0	88

下载: 导出CSV

表 4 方差分析结果

Table 4. Results of ANOVA

差异来源	平方和	自由度	均方	F值	P值	显著性
模型	374.71	9	41.63	95.56	<0.0001	**
A-压力	120.12	1	120.12	275.7	<0.0001	**
B-温度	15.12	1	15.12	34.71	0.0006	**
C-时间	4.5	1	4.5	10.33	0.0148	*
AB	16	1	16	36.72	0.0005	**
AC	2.25	1	2.25	5.16	0.0573
BC	30.25	1	30.25	69.43	<0.0001	**
A²	183.41	1	183.41	420.94	<0.0001	**
B²	0.042	1	0.042	0.097	0.765
C²	0.52	1	0.52	1.18	0.3126
残差	3.05	7	0.44
失拟项	0.25	3	0.083	0.12	0.9442	NS
纯误差	2.8	4	0.7
总离差	377.76	16
注：*表示差异极显著，P<0.01；表示差异显著，P<0.05，NS表示不具有显著性。

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