红烧肉品质改善和营养评价及冷链冻融循环研究

发布时间：2018-04-20 06:22

本文选题：红烧肉 + 品质变化　；参考：《河北大学》2017年硕士论文

【摘要】：红烧肉是一道经典的中式传统肉类菜肴,具有文化底蕴深厚、烹饪技艺考究、风味独特、营养丰富等特点。以红烧肉传统工艺加工中易出现的瘦肉肉质干柴、汁液流失严重、出品率偏低等技术瓶颈问题为导向,探究合适的品质改善方法。此外,探讨调理红烧肉产品在冷链物流配送过程中断链时,产品的品质特性和超微结构的变化规律。最后,探究红烧肉加工过程中氨基酸组成的变化规律,并评价其蛋白质的营养价值。本课题旨在为红烧肉的品质改善和新产品开发提供新思路与技术支持,并指导消费者健康营养的膳食与生活。本研究具体实验内容及结论如下:1、原料肉腌制预处理对红烧肉品质影响的研究为探明原料肉腌制预处理对红烧肉品质的影响,采用注射腌制和静态变压腌制处理原料肉,非腌制组作为对照,应用现代食品仪器分析经不同腌制处理的中间品和成品的腌制吸收率、出品率、pH值、食盐含量、水分含量、蛋白质和脂肪含量、滴水损失率、离心损失率、色泽、剪切力与质构、水分存在状态和微观结构,探讨原料肉经腌制、红烧后产品品质的形成规律。结论:静态变压腌制组腌制吸收率为2.46%,显著高于注射腌制组(p0.05)。原料肉经腌制后的中间品与红烧后成品的水分含量、出品率均显著提高(p0.05)。从原料肉到腌制后中间品直到腌制红烧后成品,滴水损失和离心损失率显著下降(p0.05),且静态变压腌制组最低。与注射腌制组相比,静态变压腌制组保水性更优,可显著提高红烧肉出品率(p0.05)。腌制中间品和腌制红烧后成品的pH值与食盐含量均上升,静态变压腌制组的pH值与食盐含量最高,且试验组与对照组具有显著性差异(p0.05)。经腌制与热处理(红烧)工艺后,与对照组相比,试验组脂肪含量显著下降(p0.05);蛋白质含量呈先显著升高然后显著下降的趋势(p0.05)。就亮度值(L*)而言,与原料肉相比,注射腌制组与静态变压腌制组中间品L*值均上升,且差异显著(p0.05);注射腌制组成品L*值显著上升(p0.05),而静态变压腌制组则显著下降(p0.05);与原料肉和对照组相比,静态变压腌制组中间品和成品的红度值(a*)、黄度值(b*)最高,且差异显著(p0.05)。与对照组相比,腌制预处理会显著降低成品红烧肉的剪切力与硬度值(p0.05)。在预处理组中,静态变压腌制组的效果最优。1h低场核磁共振(lf-nmr)t2弛豫时间检测结果显示原料肉经腌制后,不易流动水含量显著上升(p0.05),且静态变压腌制组显著高于注射腌制组(p0.05)。扫描电镜结果显示,经腌制红烧后成品,纤维结构受到破坏,且静态变压腌制组结构更为松散,纤维组织间隙最大,有利于提高保水性。因此,静态变压腌制可有效提升红烧肉加工品质和食用品质,为改善加工工艺提供了理论支持。2、冻融循环对调理红烧肉品质特性和超微结构的影响研究为探究调理红烧肉产品冷链物流配送过程中,冻融循环对其品质特性和超微结构的影响,并探明其品质变化和形成规律,采用微波自加热包装的调理红烧肉为研究材料,经模拟冻融0、1、3、5、7次处理,应用现代食品仪器分析其冻融循环过程中的食用和营养品质(水分含量、解冻汁液流失率、ph值、硫代巴比妥酸(thiobarbituricacid,tba)值、脂肪含量、色泽、剪切力与质构特性)、菌落总数、风味、水分存在状态和超微结构的变化。结论:当冻融循环次数不断增加,调理红烧肉的水分含量显著降低(p0.05),解冻汁液损失显著升高(p0.05),表明产品保水性下降。就脂肪含量而言,冻融1次时变化不显著(p0.05),但随着冻融循环的进行,冻融至7次后显著减少(p0.05),表明产品营养流失严重。ph值总体呈现显著下降趋势(p0.05)。l*值和b*值逐渐增大,a*值显著减小(p0.05),表明调理红烧肉经反复冻融后逐渐失去色泽红亮的特征。冻融1次时tba值变化不显著(p0.05),冻融3次到7次的过程中,显著升高(p0.05)。剪切力、硬度、弹性、粘聚性、咀嚼性整体变化差异显著(p0.05);与对照组相比,剪切力值有升有降,冻融1次后剪切力值略有上升,但不显著(p0.05),而冻融至第7次后,剪切力值显著下降(p0.05)。菌落总数在产品冻融5次时,已超过国家限量标准(8×104cfu/g)。电子鼻能区分不同冻融阶段的红烧肉,且风味的差异性主要体现在硫化氢和氮氧化物上。lf-nmrt2弛豫时间检测结果显示,当冻融循环次数不断增加,弛豫时间t22和t23显著减小(p0.05),不易流动水含量显著降低(p0.05)。扫描电镜微观结构分析表明,经冻融循环后肉样结构明显发生变化,肌内膜破裂、肌纤维间孔隙增大、结构混乱松散。冻融循环导致调理红烧肉的食用和营养品质严重劣变,超微结构也被破坏,所以应完善冷链物流系统工程,避免冷链物流配送和消费过程中温度的大范围波动。3、红烧肉加工过程中氨基酸组成变化及终产品营养评价红烧肉加工过程中氨基酸组成的变化规律和终产品蛋白质营养价值评价尚不明确。以五花猪肋条肉为原料,使用氨基酸自动分析仪和高效液相色谱仪对其加工过程中各关键节点肉样的氨基酸组成进行分析,并根据氨基酸分(AAS)和化学分(CS),对红烧肉成品蛋白质进行营养评价。结论:红烧肉成品中氨基酸总量丰富,达17.60%,其中谷氨酸含量最高,为2.95%。以氨基酸总量计,必需氨基酸占比41.02%,鲜味氨基酸的比例为39.66%。因此,红烧肉是优质蛋白质来源,且肉味鲜美。赖氨酸的氨基酸评分最高,化学分表明蛋+胱氨酸为第一限制性氨基酸,苯丙+酪氨酸为第二限制性氨基酸。因此,食用红烧肉时可以和蛋+胱氨酸含量丰富,赖氨酸相对缺乏的食物进行搭配,以保持膳食均衡与营养。
[Abstract]:Red meat is a classic Chinese traditional meat dish. It has the characteristics of profound cultural background, exquisite cooking skills, unique flavor and rich nutrition. In addition, the quality characteristics of the products and the changes in the ultrastructure of the products were discussed. Finally, the changes in the amino acid composition during the processing of red meat were explored and the nutritional value of the protein was evaluated. The purpose of this study was to provide a new product for the quality improvement and the development of new products. The contents and conclusions of this study are as follows: 1, the influence of raw meat pickling pretreatment on the quality of red meat meat is the effect of raw meat pickling pretreatment on the quality of red meat, the raw meat is treated by injection salting and static pressure pickling, and the non salting of the raw meat is not cured. As a contrast, we used modern food instruments to analyze the pickling absorption rate, yield, pH value, salt content, water content, protein and fat content, drop water loss rate, centrifugal loss rate, color, color, shear force and texture, water existence state and microstructure, and explore the salting and burning of raw meat. The formation regularity of post product quality. Conclusion: the pickling absorption rate of static variable pressure pickled group is 2.46%, which is significantly higher than that of injection salting group (P0.05). The moisture content of the raw meat after pickled medium and the finished product after the red burning is significantly increased (P0.05). From the raw meat to the pickled medium until the pickled red burning product, the drop water loss and the centrifuge The loss rate decreased significantly (P0.05), and the static variable pressure pickled group was the lowest. Compared with the salted group, the static variable pressure pickled group was better in water retention and increased the yield of red meat (P0.05). The pH value and salt content of the cured intermediate and pickled finished products were all rising, and the pH value and salt content of the static pressure pickled group were the highest, and the test group was also the test group. There was a significant difference between the control group and the control group (P0.05). After the pickling and heat treatment (red burning) process, the fat content of the test group decreased significantly (P0.05), the protein content increased significantly first and then decreased significantly (P0.05). Compared with the raw meat, the luminance value (L*), compared with the raw meat, was compared with the static variable pressure pickled group L The value increased and the difference was significant (P0.05); the L* value of the pickled composition increased significantly (P0.05), while the static pressure pickled group decreased significantly (P0.05). Compared with the raw meat and the control group, the red value (a*) and the yellowing value (b*) of the intermediate products and finished products in the static variable pressure pickled group were the highest, and the difference was significant (P0.05). Compared with the control group, the pickled pretreatment would be better than the control group. The shear force and hardness value (P0.05) of the finished meat was significantly reduced. In the pre treated group, the best effect of static pressure change pickled group was.1h low field nuclear magnetic resonance (LF-NMR) T2 relaxation time detection results showed that the content of liquid water increased significantly (P0.05) after pickling of raw meat, and the static variable pressure pickled group was significantly higher than that of the injection group (P0.05). The results of scanning electron microscopy showed that the fiber structure was damaged after the pickled burning, and the structure of the static variable pressure pickled group was more loose and the gap of fiber tissue was the largest, which was beneficial to the improvement of water retention. Therefore, the processing quality and quality of the red burned meat could be improved by static pressure change pickling, and the theoretical support of.2 was provided for the improvement of processing technology. The effect of ring on the quality characteristics and ultramicrostructure of stewed meat was studied in order to explore the effect of freezing and thawing cycle on its quality characteristics and ultrastructure during the process of cold chain distribution in the process of conditioning red meat, and to explore its quality change and formation law. The microwave self heating package was used as the research material and the simulated freeze-thaw 0,1,3,5 was used. In the 7 treatment, the food and nutrition quality (water content, defrosting juice loss rate, pH value, thiobarbituric acid (thiobarbituricacid, TBA) value, fat content, color, shear force and texture characteristics), total number of bacteria, flavor, water existence state and ultrastructure changes in the process of freezing and thawing cycle were analyzed by modern food instruments. The number of freezing and thawing cycles increased, the moisture content of the stewed meat decreased significantly (P0.05), the loss of the thawing juice increased significantly (P0.05), indicating that the water retention of the product decreased. As to the fat content, the change of freezing thawing for 1 times was not significant (P0.05), but with the freezing and thawing cycle, the freeze thawing to 7 times decreased significantly (P0.05), indicating the severe loss of the product nutrition. The total.Ph value decreased (P0.05).L* value and b* value gradually, and a* value decreased significantly (P0.05). It showed that the meat of the stewed meat was gradually lost the color and lustre characteristics after repeated freezing and thawing. The change of TBA value was not significant (P0.05) at 1 times of freezing thawing, and increased significantly (P0.05) during the 3 to 7 times of freezing thawing. Shear force, hardness, elasticity, cohesiveness, The total variation of masticability was significant (P0.05). Compared with the control group, the shear force value increased and decreased, and the shear force value increased slightly after 1 times of freezing thawing (P0.05), but the shear force decreased significantly (P0.05) after freezing thawing to seventh times. The total number of colonies had exceeded the national limit standard (8 x 104cfu/g) when the product was frozen and thawing for 5 times. The difference in flavor is mainly reflected in the.Lf-nmrt2 relaxation time of hydrogen sulfide and nitrogen oxide in the freeze-thaw stage, which shows that when the number of freezing and thawing cycles is increasing, the relaxation time T22 and T23 decrease significantly (P0.05), and the flow water content is reduced significantly (P0.05). The microstructure analysis of scanning electron microscope shows that after the freezing and thawing cycle The structure of meat sample changes obviously, the intima rupture, the increase of the pores between the muscle fibers and the structure confusion. The freezing and thawing cycle leads to the serious deterioration of the eating and nutritional quality of the meat and the ultrastructure of the meat, so the cold chain logistics system should be perfected to avoid the large fluctuation of temperature in the process of distribution and consumption of cold chain material flow.3, red Changes in amino acid composition and final product nutrition evaluation during the process of meat processing are not clear in the process of amino acid composition and the evaluation of the nutritional value of the final products. The amino acid composition was analyzed, and the amino acid score (AAS) and chemical fraction (CS) were used to evaluate the protein of the processed meat. Conclusion: the total amount of amino acids in the finished meat is 17.60%, the content of glutamic acid is the highest, the amount of amino acids is 2.95%., the essential amino acid is 41.02%, and the proportion of fresh amino acids is 39.66%. Therefore, the meat is a good source of protein and delicious. The amino acid score of lysine is the highest. The chemical score indicates that the egg + cystine is the first limiting amino acid and the phenylpropyl tyrosine is the second limiting amino acid. Therefore, the meat can be rich in the content of egg + cystine, and the lysine is relatively deficient. Maintain a balanced diet and nutrition.

【学位授予单位】：河北大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS251.6

【参考文献】