红烧肉制作过程中脂肪氧化和脂肪酸组成的变化.pdfVIP

76 2011, Vol. 32, No. 17 食品科学 ※基础研究 顾伟钢，张进杰，姚燕佳，纪 蓉，叶兴乾，陈健初* (浙江大学生物系统工程与食品科学学院，浙江 杭州 310058) 脂肪氧化和脂肪酸组成变化对肉制品的营养和风味产生重要影响。研究红烧肉烹制全过程中原料、水焯 后、炖煮 1h、炖煮2h 4 个关键工艺点中猪肉的基本物理化学指标、脂肪氧化和脂肪酸组成变化情况。结果表明： 成品红烧肉水分含量和粗脂肪含量分别比原料肉下降 18.17% 和 43.46% ，烹饪损失率为25.04% ；过氧化值(POV)在 炖煮 1h 后达到峰值，随后又下降；硫代巴比妥酸值(TBA)在烹制过程中逐渐上升(P ＜0.05)；烹制过程使饱和脂肪 酸(SFA) 比例显著下降(P ＜0.05)，单不饱和脂肪酸(MUFA) 比例显著上升(P ＜0.05)，不饱和脂肪酸与饱和脂肪酸比 值(UFA/SFA)从 1.38 上升到 2.34 ，提高了猪肉中油脂的营养价值。 红烧肉；烹饪；脂肪氧化；脂肪酸组成 Lipid Oxidation and Fatty Acid Composition Change during the Processing of Stewed Pork GU Wei-gang ，ZHANG Jin-jie ，YAO Yan-jia ，JI Rong ，YE Xing-qian ，CHEN Jian-chu* (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China) Abstract：Stewed pork is a Chinese special cuisine and lipids in stewed-pork are one of the major components. Lipid oxidation and fatty acid composition change are of great importance for nutrition value and the development of meat flavor. The traditional cooking technology of stewed pork was divided into two stages including blanching and stewing. The changes of basic physical and chemical parameters, lipid oxidation and fatty acid compositions were detected in stewed pork during the whole processing including raw material treatment, 10 min blanching, 1 h stewing, 2 h stewing as four key stages. The results showed that water content and crude fat in stewed pork were decreased by 18.17% and 43.46% when compared with raw meat. Meanwhile, cooking loss was 25.04%. Peroxide value (POV) reached the peak level after stewing for 1 h followed by decline. The thiobarbituric acid value (TBA) exhibited a gradual increase (P ＜0.05). The ratio of saturated fatty acids (SFA) revealed a significant decrease (P ＜0.05), while mono-unsatu