口腔加工对红烧肉口感品质的影响

发布时间：2018-05-18 11:33

本文选题：红烧肉 + 食团　；参考：《渤海大学》2017年硕士论文

【摘要】：口腔加工是食品从入口到吞咽过程中食团物理、化学性质改变及其所引起人体生理反应的动态变化。在口腔加工过程中,食品经牙齿破碎后,被唾液包裹并润滑形成食团,进而触发吞咽。口腔加工对食品口感的形成至关重要。红烧肉是以猪五花肉为主要材料烹制而成的一种传统食品,是中国传统肉制品的典型代表。猪五花肉含有丰富的皮下脂肪和肌间脂肪且在成品中基本保持物理“原态”,这些“原态”脂肪入口后刺激口腔神经进而影响产品口感。本文以红烧肉为研究对象,探究其在口腔加工不同阶段时评价员唾液分泌及食团质地与滋味口感的变化规律,主要研究内容及结果如下:1.经过招募、筛选和培训,构建一支由12人组成的感官评价小组;通过跟踪分析口腔加工过程中红烧肉脂肪层和瘦肉层食团水分含量以及评价员咀嚼参数、唾液分泌量的动态变化规律,探究这种“原态”脂肪依赖型食品在口腔加工过程中吞咽动作触发的可能机制。结果表明,在口腔加工过程中,评价员的咀嚼次数显著升高(P0.05),咀嚼频率相对稳定(P0.05);评价员的唾液分泌量显著升高(P0.05),唾液流速显著下降(P0.05)并趋于稳定;食团湿基和干基水分含量均显著上升(P0.05)。在同一咀嚼阶段,品评员咀嚼脂肪层的唾液分泌量和唾液流速均显著低于瘦肉层(P0.05);脂肪层食团的水分含量显著低于瘦肉层食团(P0.05)。对于红烧肉同一部位,每名感官品评员的个性咀嚼行为和唾液分泌导致食团在吞咽点时的水分含量差异显著(P0.05),但相对集中,其中脂肪层的食团水分含量大约在25-30%之间,瘦肉层大约在60-65%之间。因此,食团水分含量是触发吞咽的重要标志之一。2.为进一步降低评价员在口腔加工过程中产生的食团特性差异性,淘汰产生食团水分含量最高和最低的两名评价员,保留其余10名评价员继续实验。对口腔加工过程中红烧肉脂肪层和瘦肉层食团的物理属性进行分析。结果表明,随着口腔加工时间的延长,评价员的唾液分泌量与红烧肉不同部位食团水分含量显著升高(P0.05),导致食团微粒平均直径显著增大;食团的第一峰值力显著下降,而流动性显著升高(P0.05);食团微观结构观察表明:食物经破碎、聚集、水解和稀释等一系列变化,在吞咽点时的食团具有较高的流动性和均一性。因此,在口腔加工过程中,食团的物理属性和微观结构变化对形成红烧肉丰富的质地口感具有重要意义。3.要求10名评价员自然咀嚼红烧肉样品并在不同咀嚼阶段收集食团。对口腔加工过程中红烧肉食团的pH值,以及水分、脂肪、氯化钠、核苷酸及其降解产物、游离氨基酸等的含量进行动态跟踪,并结合电子舌检测技术评价其味觉变化规律。结果表明,在口腔加工过程中,食团的水分含量显著上升,脂肪含量持续降低,在吞咽点时分别达到55.65%和19.40%;除咀嚼初期外,pH值无显著变化;氯化钠含量与风味核苷酸含量逐渐降低并在吞咽点时略有升高,其含量分别达到1.07 g/100 g和79.90 mg/100 g;鲜味氨基酸含量呈先上升后降低趋势,并在吞咽点时含量最低。相关性分析显示,食团的氯化钠含量与其pH值呈显著负相关,风味核苷酸含量和鲜味氨基酸含量均与其脂肪含量呈显著负相关。电子舌分析表明,口腔加工过程中的食团咸味和鲜味释放规律相似,与其咸味和鲜味物质含量变化相符,且均在咀嚼中后阶段达到最大值。因此,红烧肉口腔加工过程中的咸味/鲜味释放呈先上升后下降趋势,且在咀嚼中后阶段咸味/鲜味值最强。
[Abstract]:Oral processing is a dynamic change in the physical, chemical properties and the physiological responses of the human body during the process of food from the entrance to the swallowing. In the process of oral processing, the food is wrapped and lubricated by the saliva after the teeth are broken and formed to form a pellet, which triggers the swallowing. Porcine five flower meat is a traditional food cooked as the main material. It is a typical representative of Chinese traditional meat products. Porcine five flower meat contains rich subcutaneous fat and intermuscular fat and basically maintains the physical "original state" in finished products. These "original" fat entrance stimulates the oral cavity and then affects the taste of the product. The main research contents and results are as follows: 1. after recruitment, screening and training, a sensory evaluation group consisting of 12 people was constructed and the fat layer and lean meat in the process of oral processing were analyzed. The water content of the layers and the dynamic changes of the chewing parameters and the saliva secretion of the assessors were used to explore the possible mechanism of the deglutition triggered by the "original" fat dependent food in the process of oral processing. The results showed that the chewing times of the evaluators increased significantly (P0.05) and the chewing frequency was relatively stable during the oral processing (P0. 05) the saliva secretion of the assessor increased significantly (P0.05), the saliva flow velocity decreased significantly (P0.05) and tended to be stable; the wet and dry base water content of the diet increased significantly (P0.05). In the same chewing stage, the saliva secretion and the saliva flow velocity of the chewing fat layer were significantly lower than that of the lean layer (P0.05) at the same masticatory stage; the water content of the fatty layer group was significant. It is lower than P0.05. For the same part of the roast meat, the individual masticatory behavior and saliva secretion of each sensual tasting cause significant difference in water content (P0.05) at the swallowing point, but relatively concentrated, the content of the fat layer is about 25-30%, and the lean meat layer is about 60-65%. Water content is one of the important markers for triggering swallowing,.2. is to further reduce the diversity of the food mass produced by the evaluators in the process of oral processing, eliminating the two evaluators that produce the highest and lowest water content in the feeding group, and keep the rest of the 10 assessors to continue the experiment. The results showed that with the lengthening of the oral processing time, the water content of the saliva secretion of the evaluator and the different parts of the roast meat increased significantly (P0.05), which resulted in a significant increase in the average diameter of the microparticles; the first peak force of the pellet decreased significantly (P0.05), and the microstructural observation of the pellets was observed. A series of changes in food, such as broken, aggregated, hydrolyzed and diluted, have high fluidity and homogeneity at the point of swallowing. Therefore, in the process of oral processing, the physical properties and microstructure changes of the pellets are of great significance to the formation of a rich texture of red meat,.3., which requires 10 evaluators to chew and burn naturally. Samples of meat samples were collected at different mastication stages. The pH value of braised meat pellets during the process of oral processing, as well as the content of water, fat, sodium chloride, nucleotides and their degradation products, free amino acids were dynamically tracked, and the taste changes were evaluated by the electronic tongue detection technique. The results showed that food was eaten in the process of oral processing. The content of water in the group increased significantly, the fat content continued to decrease and reached 55.65% and 19.40% at the swallowing point, and there was no significant change in the pH value except for the early chewing. The content of sodium chloride and the flavor nucleotides gradually decreased and slightly increased at the swallowing point, and their content reached 1.07 g/100 g and 79.90 mg/100 g, respectively. The content of fresh amino acids was first. The correlation analysis showed that the content of sodium chloride in the food group was negatively correlated with the pH value, and the content of flavor nucleotides and the content of fresh flavour amino acids were negatively correlated with the fat content. The electronic tongue analysis showed that the saltiness and the release of fresh taste were similar in the process of oral administration. It is consistent with the changes in the content of salty and fresh flavor and the maximum value in the post chewing period. Therefore, the saltiness / taste release of red meat in the process of oral processing is rising first and then decreasing, and the brackish / fresh taste is the strongest in the post chewing stage.
【学位授予单位】：渤海大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS251.1

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