| 冰温贮藏期间淀粉添加对水滑肉品质的影响 |
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| 引用本文： | 柳艳霞,于家欢,赵改名,李苗云,孙灵霞,祝超智,王齐,刘纯.冰温贮藏期间淀粉添加对水滑肉品质的影响[J].农业工程学报,2024,40(8):290-298. |
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| 作者姓名： | 柳艳霞 于家欢 赵改名 李苗云 孙灵霞 祝超智 王齐 刘纯 |
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| 作者单位： | 河南农业大学食品科学技术学院，郑州 450002;河南省肉制品加工与质量安全控制重点实验室，郑州 450002;河南省肉品加工与安全国际联合实验室，郑州 450002 |
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| 基金项目： | 河南省高校科技创新团队支持计划（22IRTSTHN021） |
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| 摘 要： | 水滑肉是我国传统的菜肴，具有爽滑细嫩、鲜香无比的特点。为了探究水滑肉淀粉外壳变化对水滑肉品质的影响，以质构、剪切力、水分含量、回生程度、淀粉热力学特性等为评价指标，研究了在冰温贮藏期间水滑肉品质的变化情况。结果表明：与水煮肉进行对照，在冰温贮藏期间淀粉的添加显著抑制了水滑肉的硬度、咀嚼性及剪切力的增加；水滑肉在贮藏期品质指标劣化，但感官得分优于对照组。在冰温贮藏期间，水滑肉外壳的水分含量、糊化焓值及R1047/1022依次增加了7.29%、327.42%、5.17%，增长幅度均低于淀粉组 (P＜0.05)；肉的存在显著减缓了水滑肉淀粉外壳的回生(P＜0.05)。在冰温贮藏条件下，淀粉外壳的回生与水滑肉的质构指标呈现显著正相关(P＜0.05)，即淀粉外壳的回生会劣化水滑肉的硬度、咀嚼性和剪切力。冰温条件下，肉中水分向淀粉外壳转移可能会延缓淀粉外壳的回生，从而延缓其品质劣化；冰温贮藏第8 天可能为水滑肉品质变化的关键点。研究结果可为水滑肉预制菜肴品质研究提供参考。
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| 关 键 词： | 品质变化 淀粉回生 冰温贮藏 质构 水滑肉 |
| 收稿时间： | 2023/12/14 0:00:00 |
| 修稿时间： | 2024/3/29 0:00:00 |
Effects of starch shell on the quality of slippery pork during ice temperature storage |
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| LIU Yanxi,YU Jiahuan,ZHAO Gaiming,LI Miaoyun,SUN Lingxi,ZHU Chaozhi,WANG Qi,LIU Chun.Effects of starch shell on the quality of slippery pork during ice temperature storage[J].Transactions of the Chinese Society of Agricultural Engineering,2024,40(8):290-298. |
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| Authors: | LIU Yanxi YU Jiahuan ZHAO Gaiming LI Miaoyun SUN Lingxi ZHU Chaozhi WANG Qi LIU Chun |
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| Institution: | School of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;Henan Key Laboratory of Meat Processing and Quality Safety Control, Zhengzhou 450002, China;Henan Meat Processing and Safety International united Lab, Zhengzhou 450002, China |
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| Abstract: | Slippery pork is one of the most healthy and green foods formed with tenderloin, eggs, and starch in the Chinese culinary tradition. The preparation technique has been widely used to enhance the appetite in the ingredient composition, such as high-quality protein, essential amino acids, micronutrients, and iron elements in the slippery pork. The meat slices can be enveloped in batter before cooking, in order to preserve the succulence and easy digestion. This study aims to investigate the effect of starch shells on the quality of slippery pork (hardness, chewability, and shear strength). The quality of slippery pork was then evaluated during ice temperature storage The indexes were also taken as the texture, shear strength, moisture content, degree of retrogradation, and starch thermodynamics. The slippery pork group (SP), boiled meat group (BM) and boiled starch group (BS) were designed to investigate the effect of the presence of meat on the retrogradation of starch shell. The results showed that the starch supplementation significantly inhibited the increase of hardness, chewability, and shear strength of slippery pork during ice temperature storage, compared with the BM. The hardness, chewability, and shear strength of the water-smooth meat increased by 76.93%, 127.91%, and 107.84%, respectively; The growth trend of texture indexes (hardness, chewability, and shear strength) of slippery pork was lower than that of boiled meat (P<0.05). The quality deteriorated in the slippery pork and the control group during storage, with the increasing hardness, chewiness, and shear strength. However, the sensory scores of slippery pork remained higher than those of the control group (P<0.05). At 0 d, the total sensory score of slippery pork was 87.00, while 77.50 was found in the control group; When stored for 14 d, the sensory score of slippery pork was 46.75, while 38.00 was in the control group. The water content in the starch shell of slippery pork increased by 7.29%, compared with the starch group. The reason was the transfer of water from the meat to the starch; The moisture content of the control group decreased by 9.6%. The gelatinization enthalpy of the starch shell of slippery pork increased by 327.42%, and the R1047/1022 of the starch shell of slippery pork increased by 5.17%; The enthalpy of gelatinization in the control group increased by 967.74%, while R1047/1022 increased by 21.70%. The growth rate of the indicators in the slippery pork was lower than that in the starch group (P<0.05). The presence of meat significantly slowed down the retrogradation of the starch shell of slippery pork, thereby delaying the increase in hardness, chewiness, and shear strength of slippery pork. The 8th day of ice temperature storage was the critical point for the quality change of slippery pork. On the 8th day of storage, the growth rate of hardness, chewiness, and shear strength of slippery pork tended to stabilize, indicating stable texture indicators; Moreover, there was a gradual stable in the moisture content of the starch shell in the slippery pork, the enthalpy of gelatinization, and the trend of R1047/1022, indicating the stable retrogradation of starch. This finding can greatly contribute to the slippery pork in the preparation and preservation of pre-prepared dishes. |
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| Keywords: | quality changes starch retrogradation ice temperature storage texture slippery pork |
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