燕麦麸猪肉丸的配方优化及烹饪、储藏和复热对其品质影响

发布时间：2018-01-26 19:31

  本文关键词： 燕麦麸添加量 燕麦麸猪肉丸 原料配比 烹饪方式 储藏条件 复热　出处：《浙江大学》2017年硕士论文　论文类型：学位论文

【摘要】：猪肉丸是我国一种历史悠久的家常传统肉制品,一般由瘦肉和肥膘以七比三的比例制成,其口感细腻、多汁爽口、弹性十足、香味浓厚,受到各地居民的喜爱。然而,随着人们健康意识的提高,低脂高纤维高蛋白产品倍受关注,烹饪、储藏及复热方式对产品的影响也日益受到关注。燕麦麸具有良好的凝聚性,且具有高纤维的特点,因此,选用燕麦麸来代替部分肥膘以达到降脂增纤维的目的,从而使得猪肉丸更加健康营养。本文首先探究了燕麦麸添加量对猪肉丸的品质影响,接着从新型产品燕麦麸猪肉丸的研发入手,继而探究了四种烹饪方式对燕麦麸猪肉丸品质的影响,并在此基础上探究了不同储存温度及时间对水煮肉丸的品质影响,最后对冷冻的水煮样品进行复热处理,并探究不同复热方式对其品质的影响差异。主要研究结果如下:1.燕麦款添加量对燕麦麸猪肉丸品质的影响为了采用燕麦麸糊替代猪肉丸中部分脂肪以开发最佳的低脂肉丸,本实验研究不同燕麦麸添加量对传统猪肉丸的感官品质、色泽、质构、基本成分、风味物质及氧化程度的影响,从而为低脂燕麦麸猪肉丸的开发提供可行性建议。结果表明:当燕麦麸占总物料质量为3.09%时,其感官总评最高。随燕麦麸含量增加,其硬度、咀嚼性显著降低;明度逐渐减小,红度与黄度增加;脂肪含量显著减少,粗纤维、蛋白质、水分含量增加。根据电子鼻及气相色谱-质谱分析发现,5组样品的风味差异明显且脂肪氧化产物的含量降低;高效液相色谱分析显示,核苷酸含量并无显著差异,而氨基酸总量显著下降;过氧化值逐渐降低,但硫代巴比妥酸值却增加。综上,燕麦麸添加量对产品各方面的品质具有不同影响,因此,选择适当的燕麦麸添加量(3.09%)能保证其综合品质最佳。2.燕麦灘猪肉丸关键性原料最佳添加量:的探究在对燕麦麸猪肉丸的各项原料进行单因素预实验之后,选出燕麦麸、大豆分离蛋白及复合磷酸盐作为关键性原料进行正交试验,从而确定这三者在燕麦麸猪肉丸中的最佳添加量。根据感官评价选出较优的四组样品后进行质构、色泽、析水率、基本成分及氧化程度分析。结果显示:1号、5号、6号及9号样品最受欢迎,其模糊数学综合评分较高,将其分别更名为A、B、C、D组并进行后续试验。就质构而言,四组样品的硬度、粘聚性、咀嚼性及回复性差异较大,而弹性差异不大。就色差而言,A组的L*最大,而B组样品的a*及b*最大,利于肉色的显现。就水分损失而言,B、C组在解冻时的水分损失最少。D组的脂肪含量最低而纤维素和蛋白质含量最高,故营养价值最高。据POV值及TBA值显示,B组的氧化程度较低。综上所述,B组为燕麦麸猪肉丸关键性材料的最佳组合,即相对于物料总重而言,燕麦麸添加量为3.09%,大豆分离蛋白添加量为1.62%,复合磷酸盐添加量为0.27%。3.四种烹饪方式对燕麦麸猪肉丸品质的影响在上一章的研究基础上,本文探究了常用的家庭烹调方法(水煮、气蒸、微波和油炸)对燕麦麸猪肉丸感官性状、营养成分与风味物质的影响。经感官评价可得,油炸肉丸的综合感官性状最佳,其次为气蒸、水煮和微波样品;经烹饪损失及基本成分测定可知,微波所造成的烹饪损失最大(9.95%),而水煮(2.17%)及气蒸(3.41%)损失较小;与生肉丸(59.67%)相比,水煮(65.72%)及气蒸(64.35%)导致水分含量增加,而微波(50.51%)及油炸(59.29%)则降低,而蛋白及脂肪含量均增加;经电子鼻及GC-MS分析显示,所有熟肉丸及生肉丸之间的香味均存在显著性差异,并鉴定出73种风味物质,生肉丸所测得的挥发性风味物质含量最大(100.871AU×106/g wet matter),其次为水煮(80.872AU×106/g wet matter)、微波(67.395AU× 106/g wet matter)、气蒸(62.033AU× 106/g wet matter),而油炸(41.522AU×106/g wet matter)最少,但烹饪后对风味影响较大的醇类、醛类及酮类的含量增加,而脂肪烃类、酯类及其他类则有所下降。经HPLC检测所得,烹饪有助于肉样中呈味核苷酸及游离氨基酸的生成,且微波所产生的主要呈味物质GMP(15.684mg/100g)与IMP(42.450mg/100g)最多,其次为油炸(13.341mg/100g、38.880mg/100g)、水煮(10.551mg/100g、36.082mg/100g)、气蒸(10.097mg/100g、34.562mg/100g)。而气蒸所得样品中氨基酸含量最大(2302mg/100g),其次为微波(1933.760mg/100g)、水煮(1401.611mg/100g)、油炸(1334.574mg/100g)。综合各项指标,微波烹制后的燕麦麸猪肉丸的香味及滋味最佳,但表观状态有所欠缺。4.储藏条件对燕麦麸猪肉丸品质的影响冻藏是猪肉丸最常用的储藏方式,良好的储藏条件可以最大程度保证产品的质量。结合生产实际,本文研究了水煮燕麦麸猪肉丸在-4℃和-18℃下分别冻存1个月、2个月及6个月后的感官、质构、色差、核苷酸及氨基酸含量的变化,以及在6个月内的脂质氧化程度的变化。结果表明:-18℃下储存的样品较-4℃的感官评价低,且随着冻藏时间的延长,感官评价的总分、L*及a*逐渐降低,而b*则有所增加;-4℃下,随着冻藏时间的延长,IMP的含量逐渐降低,但均大于新鲜样品中的含量,而-18℃的冻藏温度下,IMP无明显变化(P0.05);相同温度下,游离氨基酸的总量也随时间的延长而减少,且温度越低,含量越小;随时间延长,不同冻存温度下的样品的POV值均减小,而TBA值均增加,且-18℃大于-4℃样品,但当时间达到10周后,氧化反应基本停止。综上,冻藏时间越长,燕麦麸猪肉丸的品质变化越大;且温度越低,对样品的影响越大。5.四种复热方式对燕麦麸猪肉丸品质的影响复热是消费者食用速冻猪肉丸的必经之路。为了探究速冻的燕麦麸猪肉丸在不同复热方式处理之后的品质变化差异,本实验从感官评价、质构、色差、基本成分(水分含量、蛋白质含量、脂肪含量)、挥发性风味物质(电子鼻分析)及氧化程度入手,以解冻而未复热的样品为对照组,对经过水煮、气蒸、微波及油炸复热后的样品进行实验,从而总结出四种复热方式对燕麦麸猪肉丸的品质影响差异。结果表明:气蒸与油炸的感官总评最佳,但油炸的表观状态有所欠缺。不同复热处理导致样品的质构存在较大差异,且感官评价与硬度、粘聚性呈极显著性负相关,与咀嚼性呈显著性负相关;油炸使得样品的b*与L*均增加,色泽诱人,同时使得样品水分骤减,而蛋白质及脂肪含量骤增,其次为微波;不同烹饪方式处理后的样品组之间风味差异显著,且LDA比PCA区分度更加明显;未经复热的样品的氧化程度最低而油炸样品的氧化程度最高,水煮、气蒸及微波样品的氧化程度居中。
[Abstract]:Pork balls in China is a long history of traditional home cooked meat products, lean meat and fat by more than seven to three ratio is made, its delicate taste, juicy and refreshing, flexible, strong smell, by local residents love. However, with the improvement of people's health consciousness, low fat high fiber high protein products has attracted more attention, cooking, storage and heat recovery methods on the effects of the products are a growing concern. Oat bran has condensed well, and has the characteristics of high fiber, therefore, selection of oat bran to replace part of the fat in order to achieve the purpose of lowering the fiber, which makes the pork balls healthier. This paper first explores the addition of oat bran the amount of pork quality, and then from the research and development of new products of oat bran pork balls, and then explore the effects of four kinds of cooking methods on oat bran quality of pork meatballs, and on the basis of the research With the storage temperature and time affect the quality of the end of Rice-meat dumplings boiled, frozen boiled samples of complex heat treatment, and explore the different complex ways of heat effects on the quality of the difference. The main results are as follows: 1. the amount of added oat oat bran quality of pork meatballs to gather to develop the best alternative fat pork balls using oat bran paste of low-fat Rice-meat dumplings in this study, different oat bran addition on traditional pork balls sensory quality, color, texture, flavor and basic composition, influence degree of oxidation, so as to provide feasible suggestions for the development of oat bran low-fat pork balls. The results show that when the total material quality of oat bran 3.09%, the highest overall sensory. With oat bran content increased, the hardness and chewiness decreased significantly; the lightness decreases gradually, red and yellow degree increased; the fat content was significantly reduced, crude fiber, protein, water The content increased. According to the electronic nose and the gas chromatography-mass spectrometry analysis showed that reducing the content of flavor difference between the 5 groups of samples obviously and fat oxidation products; HPLC analysis showed that the nucleotide content had no significant difference, but the total amount of amino acids decreased significantly; peroxide value gradually decreased, but the thiobarbituric acid was increased. In summary, oat bran addition on all aspects of the quality of the products has the different influence, therefore, choose the appropriate adding amount of oat bran (3.09%) to ensure the comprehensive quality of the best.2. oats beach pork balls key raw materials: the optimal addition of single factor experiment inquiry in the raw materials of oat bran pork balls, select the oat bran, soybean protein isolate and compound phosphate as key raw materials of the orthogonal experiment was conducted to determine the optimum amount of the three in oat bran pork meatball is chosen according to sensory evaluation. 杈冧紭鐨勫洓缁勬牱鍝佸悗杩涜�岃川鏋�,鑹叉辰,鏋愭按鐜，

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