荣昌烤乳猪加工过程品质特性变化研究
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摘要
荣昌猪是我国最著名的优良地方猪种之一,虽然瘦肉率低于国外品种,但具有皮薄肉嫩、肌内脂肪含量适中、宰食无腥味等特点,是我国传统肉制品-烤乳猪的上等原料。烤乳猪是历史悠久的传统烧烤肉制品,曾为我国名菜肴,选用荣昌乳猪为原料加工的烤乳猪以肉质细嫩多汁、香味浓郁、口感好等品质特性受消费者喜爱。目前,荣昌烤乳猪仍采用传统方法烤制,工业化加工尚未完全实现,主要原因在于荣昌烤乳猪的加工机理不清楚、品质形成过程不清晰、食品高新技术应用欠缺。因此,系统研究荣昌烤乳猪加工过程中的品质变化规律及其形成机理具有重要的理论意义和应用价值,必将为传统肉制品烤乳猪的科学加工和安全保障奠定良好的理论基础。
论文研究以荣昌乳猪为原料,利用物性测定仪、色差分析仪、GC-MS等现代先进的分析技术对荣昌乳猪在冷冻贮藏和加工过程中的质构、色泽和挥发性主体风味物质变化及形成机理进行了系统研究,获得如下主要研究结果。
1、荣昌乳猪冷冻贮藏过程中的理化特性研究。
(1)荣昌乳猪保水性随冻藏时间延长而降低,而冻藏温度降低则保水性增加。-13℃冻藏2个月的荣昌乳猪解冻汁液流失率为5.67%,而-18℃、-23℃冻藏3个月的荣昌乳猪解冻汁液流失率分别为4.52%、4.26%,解冻汁液流失率呈显著增加(p<0.05)。-13℃冻藏1个月和4个月的荣昌乳猪蒸煮损失率分别为29.48%、37.19%,-18℃和-23℃冻藏4个月的荣昌乳猪蒸煮损失率分别为32.72%和31.08%,蒸煮损失率呈显著增加(p<0.05)。-13℃冻藏2个月的荣昌乳猪加压失水率为30.58%,-18℃冻藏4个月的荣昌乳猪加压失水率为30.58%,-23℃冻藏5个月的荣昌乳猪加压失水率为30.67%,加压失水率呈显著增加(p<0.05)。研究表明,冻藏温度越低,荣昌乳猪保水性发生显著性变化的时间趋于贮藏后期。
(2)荣昌乳猪硬度、剪切力和MFI随冻藏时间延长而降低,而冻藏温度越低、其值越小-13℃、-18℃、-23℃条件下冻藏2个月的荣昌乳猪硬度分别为1512.39g、1389.21g、1315.41g,呈显著性增加(p<0.05)。-13℃、-18℃、-23℃条件下冻藏4个月的荣昌乳猪剪切力分别达到5637.21g、5442.57g、5260.08g,呈显著性增加(p<0.05)。-13℃条件下冻藏2个月的荣昌乳猪MFI为45.89%,呈显著性增大(p<0.05)；-18℃、-23℃条件下冻藏3个月的荣昌乳猪剪切力分别42.03%、39.74%,呈显著性增加(p<0.05)。表明冻藏温度越低,荣昌乳猪冻藏过程中质构特性发生显著性变化的时间趋于贮藏后期。
(3)随着冻藏时间延长,荣昌乳猪荣昌乳猪肌肉的LAB值发生显著变化,红度值(A)和亮度值(L)逐渐降低、黄度值(B)逐渐增加。实验发现,荣昌乳猪肌肉显示为暗淡的褐红色。
(4)荣昌乳猪冻藏过程中的全蛋白和肌原纤维蛋白溶解度逐渐降低,但温度越低其溶解度降幅越小。虽然冻藏过程中的TVB-N和TBARS值不断增大,但6个月内没有腐败变质发生。
研究表明,虽然在不同冻藏温度条件下冻藏6个月内的荣昌乳猪理化特性发生了变化,但采用较低温度(≤-18℃)冻藏仍是较为适宜的保藏方法。
2、荣昌乳猪加工过程中的质构变化研究。
(1)随着亚硝酸盐添加量的增加,荣昌乳猪腌制后的硬度和剪切力逐渐降低、残留量增加。添加0.10mg/g的亚硝酸盐腌制后荣昌乳猪的硬度和剪切力分别为678.69(g)、2326.43(g),残留量为25%,呈显著性变化(p<0.05)。
(2)烤制对荣昌烤乳猪的硬度和剪切力有显著影响。其中110℃、90min的低温烤制可能是荣昌乳猪蛋白质开始变性的临界点。而200℃、25min的高温烘烤后可能是荣昌乳猪蛋白质变性完全的临界温点。
(3)荣昌烤乳猪高温杀菌后的硬度和剪切力呈显著性下降(p<0.05),不同超高压杀菌压力对荣昌烤乳猪的硬度和剪切力呈显著变化(p<0.05),但超高压杀菌时间对荣昌乳猪质构没有显著影响(p>0.05),表明基于质构的杀菌选择超高压处理。
3、荣昌乳猪加工过程中的色泽变化研究。
(1)亚硝酸盐对荣昌乳猪肌肉色泽变化有显著影响。添加0.05mg/g、0.1mg/g、0.15mg/g盐硝酸盐腌制的荣昌乳猪发色集中在腌制初期(0-6h),发色率分别为45.74%、50.93%、58.26%,且随添加量的增大而增加；荣昌乳猪L值分别为29.84、32.11、35.91,呈显著增加(p<0.05)；亚硝酸盐的添加量越大,荣昌乳猪L值显著增加越趋于腌制前期。荣昌乳猪A值逐渐增加,且随着亚硝酸盐添加的增加而增大。荣昌乳猪在腌制过程中的B值变化不显著,添加亚硝酸也没有显著影响B值。
未添加亚硝酸盐的荣昌乳猪腌制过程中,脱氧肌红蛋白随腌制时间延长而增加,氧合肌红蛋白和脱氧肌红蛋白含量略有下降。添加了亚硝酸盐的荣昌乳猪脱氧肌红蛋白和高铁肌红蛋白随腌制时间延长而降低,但氧合肌红蛋白略有增加。
(2)烤制对荣昌乳猪色泽有显著影响。在烤制过程中,荣昌乳猪肌肉的L值和B值增加、A值减小；与对照组比较L值和B值呈显著变化(p<0.05)；表明烤制增加了荣昌烤乳猪的亮度,但肌肉的红度降低了。未添加亚硝酸盐的烤乳猪肌肉肌红蛋白含量变化幅度大,其中高铁肌红蛋白(MetMb)含量变化幅度大。而添加亚硝酸盐的烤乳猪肌肉的肌红蛋白及三种肌红蛋白含量在烘烤阶段变化幅度不大。
(3)杀菌对荣昌烤乳猪色泽影响有显著影响。高温杀菌后的荣昌烤乳猪的L值显著增加、A值显著增加、B值显著增加,试验样品为暗褐色；超高压杀菌后的荣昌烤乳猪的L值显著增加、A值没有显著增加、B值没有显著增加,试验样品为暗红色,表明超高压处理对烤乳猪色泽没有显著影响。
4、荣昌烤乳猪加工过程中的挥发性风味物质分析
(1)荣昌烤乳猪的主要挥发性风味物质是醛、苯环及呋喃、酮、酸、烃、酯、醚和醇类物质,其中,醛类25种、酮类7种、醇6种、酸类3种、醚1种、酯类4种、烃类化合物15种共计68种。
(2)经过超高压处理及高温杀菌后,荣昌烤乳猪主体风味物质的种类均有所减少。其中超高压处理后的荣昌烤乳猪醛类12种、酮2种、醇1种、酸2种、酯3种、烃类化合物10种,共计风味物质33种。而高温杀菌处理后的荣昌烤乳猪含有醛7种、酮5种、醇1种、酸8种、醚类物质1种、酯类物质2种、烃类化合物6种,共计风味物质34种。
(3)高温杀菌处理后的荣昌烤乳猪风味物质中醛类物质相对含量最高,达到了73.37%；超高压处理后的荣昌烤乳猪风味物质中醛类物质相对含量和对照组相比差异不显著,分别为52.58%和54.84%。荣昌烤乳猪风味物质中酮类、醇类和酸类物质明显要比采用超高压处理及高温杀菌的荣昌烤乳猪相对含量多,分别达到12.16%、1.07%和4.86%,而超高压处理为1.34%、0.10%和2.99%,高温杀菌后分别为2.13%、0.22%、1.94%；醚类物质均含量较少,其中超高压处理后的荣昌烤乳猪未检测出醚类物质。超高压处理后的荣昌烤乳猪的酯类物质相对含量高达1.74%,其他均未达到1%。超高压处理后的荣昌烤乳猪的苯环类物质相对含量高达到31.50%,对照组和高温杀菌的荣昌烤乳猪只有10%左右。超高压处理荣昌烤乳猪的烃类化合物达到了6.39%,较对照组稍高,但远远高于高温杀菌处理后的1.37%。
Rongchang pig is one of the most famous and excellent local pig breeds in China. Although the lean meat rate is lower than foreign varieties, Rongchang pig has such characteristics as thin tender, moderate intramuscular fat content, fresh smell, and so on. It is the finest raw materials for our traditional roasted suckling pig. In China roasted suckling pig has a long history for traditional barbecue meat products and Rongchang suckling pig is our famous dishes popular among consumers for the selection of the raw materials from roasted suckling pig with meat tender and juicy, rich flavor, good taste and quality. Rongchang roasted suckling pig still make use of the traditional method of baking, and industrial processing is still not achieved. Roasted suckling pig processing mechanism is not clear because the quality of the formation process is not clear, high-tech applications of the food industry are still in the blank, so the systematic research on Rongchang roasted suckling pig and its formation have theoretical meaning and application values providing a good foundation for traditional process and food safety.
The trial takes Rongchang pig as raw materials, by use of physical property measurement instrument, component analyzer, and GC-MS, analyzing Rongchang suckling pig in frozen preservation and processing texture, color and volatile main flavor changes in the material and the formation mechanism system, and the main findings are as follows:
1. Study on the physical and chemical properties of Rongchang suckling pig during the process of freezing and preservation.
(1)For Rongchang suckling pig, its water retention decreases with the time of freezing, whereas its water retention will increase with reducing frozen storage temperature, freeze The thawing drip loss is5.67%if frozen under the temperature of-13℃for three months, and the thawing drip loss rate is4.52%and4.26%respectively under the temperature of-18℃,-23℃. The thawing drip loss has increased significantly after being frozen (p<0.05). The loss rate after cooking is29.48%and37.19%respectively under-13℃for one month and four months. The cooking loss rate were32.72%and31.08%after being frozen for four months under-18℃and-23℃, having increased significantly. The pressurized water loss rate is30.58%after being frozen for two months under-13℃, the pressurized water loss rate is30.58%after being frozen for four months under-18℃, and the cooking loss was30.67%after being frozen for five months under-23℃, a significant change. The research shows that the frozen storage temperature is lower, Rongchang suckling pig during frozen storage mediator water borne occurrence of significant changes in time by late storage.
(2) Rongchang suckling hardness, shear force, and MFI with the frozen storage time extension of reduced frozen storage temperature is lower, the smaller the value.-13℃,-18℃,-23℃frozen hardness of2months has significantly changed, respectively,1512.39(g),1389.21(g),1315.41(g). The shearing force was significantly increased after being frozen for4months under-13℃,-18℃,-23℃, respectively,5637.21(g),5442.57(g),5260.08(g). MFI was significantly increased to45.89%after being frozen for two months under-13℃. The shear force was significantly increased to42.03%and39.74%after being frozen for three months under-18℃,-23℃. The frozen storage temperature is lower, the textural properties of Rongchang suckling pig after being frozen has significantly changed, with more process time and late storage.
(3)With the frozen time, Rongchang suckling pig muscle LAB values significant change occurs gradually reduce redness value (A) and luminance (L) and yellowness value (B) gradually increased. It was found that Rongchang suckling pig muscle display is dim brown red.
(4)Rongchang piglet frozen process of total protein and myofibril protein solubility decreases, but the smaller the lower the temperature and the solubility changes. TVB-N and TBARS values during frozen storage have increased, but no spoilage has occurred within6months.
Studies have shown that under different frozen storage temperature conditions, the physicochemical characteristics of Rongchang suckling pig have changed, but the use of low-temperature freezing is still a more appropriate method of preservation.
2. Research on the textural changes of Rongchang suckling pig in the process.
(1)Adding the nitrite pickled, the hardness and shear force of the pig are reduced. When adding0.1mg/g nitrite, pickled piglets hardness and shear force was significantly reduced, respectively,16.35%,20.37%, pickled after the amount of residual nitrite in22%-27.33%.
(2)Baking has a significant impact on the hardness and shear forces of Rongchang sucking pig. Among which low temperature baking with110℃and90min may make Rongchang suckling pig proteins begin to denature critical region. With high temperature of200℃,25min baking, Rongchang suckling pig protein has denatured critical section completely.
(3) The hardness of Rongchang sucking pig after high-temperature sterilization and the shearing force have decreased significantly, but the pressure sterilization after the texture does not significantly change, indicating that the selected texture-based bactericidal UHP processing.
3. Research on the color changes of Rongchang suckling pig in the process.
(1)Adding0.05mg/g,0.1mg/g,0.15mg/g salt nitrate, Rongchang suckling pig pickled early (0-6h) hair color rate fast as45.74%,50.93%,58.26%, indicating that preserved hair color is mainly early. Marinated late (12-36h) was slowly raising trend, with added increase in the amount of increase. Nitrates have a significant impact on Rongchang suckling pig muscle color change.
(2) Adding0.05%o nitrite marinated the L value of Rongchang suckling pig within12-18h significantly increases, reaching a maximum29.84; When adding0.1‰nitrite pickled, the L value of Rongchang suckling pig increases significantly in the12h, reaching32.11. Adding0.15%o nitrite marinated, the L values of Rongchang suckling pig within6-12h have significantly increased, reaching a maximum value of35.91. The results show that adding the lower salt nitrates, L value will significantly change marinated interim; Adding nitrite, L value significantly changes. With the extension of time the L value of Rongchang suckling pig shows significant resistance increasing trend. A value of Rongchang suckling pig has marinated with maximum4.73,4.75,5.18, and5.44respectively. The results show that the A value of Rongchang suckling pig being preserved has a significant increase, but the greater the added amount of nitrite, the larger A value. Rongchang suckling pig in the curing process B values did not change significantly, and adding nitrous acid did not significantly affect the B value.
(3)The marinated process of Rongchang suckling pig does not add nitrite, deoxy myoglobin extension of time with marinated oxymyoglobin and the deoxy myoglobin content decreased slightly. Adding marinated nitrite Rongchang suckling pig muscle deoxy myoglobin and metmyoglobin protein with preserved time extension, but oxymyoglobin increased slightly.
(4)Not adding nitrite, after low temperature baking, the L value of suckling muscle increases from19.62%to34.74%, reduction in value A, value B increasing from6.23%to40.05%increase in the L value after the high-temperature baking, a value decreased by43.39%and21.97%increase in the value of B; adding the0.1‰nitrite suckling pig muscle temperature baking after L value increased by11.65%,the value of a decreased by18.66%and a21.96%increase in the value of B. After high temperature baking, L value increased25.05%, the value of a23.24%B value increased by57.01%.In the baking process, Rongchang suckling pig muscle L and B values increase, the value of A decreases; showed a significant change (p<0.05) with the control group L and B values that baked increased Rongchang roasted suckling pig brightness, but the red muscle reduced.
(5)Roasted suckling pig muscle myoglobin content variations is not added with nitrite, which high iron myoglobin (MetMb) content by a big margin. Add nitrite roast suckling pig muscle myoglobin and three myoglobin content in the baking phase change slightly.
(6)The L value after the high-temperature sterilization and pressure sterilization Rongchang suckling pig increases15.81%and14.75%respectively, and A-values increase100.04%,14.98%, and B value does not change significantly.
4. The analysis of volatile flavor compounds in the process of Rongchang roasted suckling pig.
(1)The main Rongchang suckling pig volatile flavor substances are aldehydes, a benzene ring, and furan, a ketone, an acid, hydrocarbons, esters, ethers and alcohols, is contained by the suckling muscle protein, carbohydrates, fats salts react with each other and degradation generated, and spices added also affect the type of roasted suckling pig flavor substances.
(2)After high pressure treatment and heat sterilization, roasted suckling pig the main flavor substances of the type have been reduced. Wherein the UHP processed suckling pig aldehydes12, ketones two kinds, one kind of alcohol, two kinds of acid, ester of3kinds,10kinds of hydrocarbons, total33kinds of flavoring substances. After the heat sterilization treatment suckling pig seven kinds containing aldehyde, ketone5kinds, one kind of alcohol,8kinds of acids, ethers material, two kinds of esters, six kinds of hydrocarbons, a total34kinds of flavoring substances. Without going through the sterilizing treatment the suckling pig aldehydes25species, seven kinds of ketones, alcohol6,three kinds of acids, ether1, four kinds of esters, hydrocarbons and a total of68kinds of15kinds.
(3)After heat sterilization treatment roasted suckling pig flavor compounds, aldehydes highest relative content of73.37%; aldehydes in the relative content of roast suckling pig flavor substances after high pressure treatment and sterilization phase almost, respectively,52.58%and54.84%. Not been sterilized suckling pig flavor compounds, ketones, alcohols and acids are significantly larger than the relative content of pressure sterilization and heat sterilization treatment roasted suckling pig,12.16%,1.07%and4.86%respectively, and high pressure treatment was1.34%,0.10%and2.99%, heat treatment were2.13%,0.22%, and1.94%; ethers material content, high pressure treatment after roasted suckling pig is not detected ethers substances. Roasted suckling pig in the high pressure treatment the esters relative content of up to1.74%, and did not reach1%. Substances in the benzene ring in the high pressure treatment roast suckling pig is relatively high content of31.50%, not sterilization processing and heat sterilization treatment roast suckling pig are only about10%. Hydrocarbons in the high pressure treatment roasted suckling pig reached6.39%, than unsterilized slightly higher, but much higher than1.37%of the heat sterilization treatment.
论文研究以荣昌乳猪为原料,利用物性测定仪、色差分析仪、GC-MS等现代先进的分析技术对荣昌乳猪在冷冻贮藏和加工过程中的质构、色泽和挥发性主体风味物质变化及形成机理进行了系统研究,获得如下主要研究结果。
1、荣昌乳猪冷冻贮藏过程中的理化特性研究。
(1)荣昌乳猪保水性随冻藏时间延长而降低,而冻藏温度降低则保水性增加。-13℃冻藏2个月的荣昌乳猪解冻汁液流失率为5.67%,而-18℃、-23℃冻藏3个月的荣昌乳猪解冻汁液流失率分别为4.52%、4.26%,解冻汁液流失率呈显著增加(p<0.05)。-13℃冻藏1个月和4个月的荣昌乳猪蒸煮损失率分别为29.48%、37.19%,-18℃和-23℃冻藏4个月的荣昌乳猪蒸煮损失率分别为32.72%和31.08%,蒸煮损失率呈显著增加(p<0.05)。-13℃冻藏2个月的荣昌乳猪加压失水率为30.58%,-18℃冻藏4个月的荣昌乳猪加压失水率为30.58%,-23℃冻藏5个月的荣昌乳猪加压失水率为30.67%,加压失水率呈显著增加(p<0.05)。研究表明,冻藏温度越低,荣昌乳猪保水性发生显著性变化的时间趋于贮藏后期。
(2)荣昌乳猪硬度、剪切力和MFI随冻藏时间延长而降低,而冻藏温度越低、其值越小-13℃、-18℃、-23℃条件下冻藏2个月的荣昌乳猪硬度分别为1512.39g、1389.21g、1315.41g,呈显著性增加(p<0.05)。-13℃、-18℃、-23℃条件下冻藏4个月的荣昌乳猪剪切力分别达到5637.21g、5442.57g、5260.08g,呈显著性增加(p<0.05)。-13℃条件下冻藏2个月的荣昌乳猪MFI为45.89%,呈显著性增大(p<0.05)；-18℃、-23℃条件下冻藏3个月的荣昌乳猪剪切力分别42.03%、39.74%,呈显著性增加(p<0.05)。表明冻藏温度越低,荣昌乳猪冻藏过程中质构特性发生显著性变化的时间趋于贮藏后期。
(3)随着冻藏时间延长,荣昌乳猪荣昌乳猪肌肉的LAB值发生显著变化,红度值(A)和亮度值(L)逐渐降低、黄度值(B)逐渐增加。实验发现,荣昌乳猪肌肉显示为暗淡的褐红色。
(4)荣昌乳猪冻藏过程中的全蛋白和肌原纤维蛋白溶解度逐渐降低,但温度越低其溶解度降幅越小。虽然冻藏过程中的TVB-N和TBARS值不断增大,但6个月内没有腐败变质发生。
研究表明,虽然在不同冻藏温度条件下冻藏6个月内的荣昌乳猪理化特性发生了变化,但采用较低温度(≤-18℃)冻藏仍是较为适宜的保藏方法。
2、荣昌乳猪加工过程中的质构变化研究。
(1)随着亚硝酸盐添加量的增加,荣昌乳猪腌制后的硬度和剪切力逐渐降低、残留量增加。添加0.10mg/g的亚硝酸盐腌制后荣昌乳猪的硬度和剪切力分别为678.69(g)、2326.43(g),残留量为25%,呈显著性变化(p<0.05)。
(2)烤制对荣昌烤乳猪的硬度和剪切力有显著影响。其中110℃、90min的低温烤制可能是荣昌乳猪蛋白质开始变性的临界点。而200℃、25min的高温烘烤后可能是荣昌乳猪蛋白质变性完全的临界温点。
(3)荣昌烤乳猪高温杀菌后的硬度和剪切力呈显著性下降(p<0.05),不同超高压杀菌压力对荣昌烤乳猪的硬度和剪切力呈显著变化(p<0.05),但超高压杀菌时间对荣昌乳猪质构没有显著影响(p>0.05),表明基于质构的杀菌选择超高压处理。
3、荣昌乳猪加工过程中的色泽变化研究。
(1)亚硝酸盐对荣昌乳猪肌肉色泽变化有显著影响。添加0.05mg/g、0.1mg/g、0.15mg/g盐硝酸盐腌制的荣昌乳猪发色集中在腌制初期(0-6h),发色率分别为45.74%、50.93%、58.26%,且随添加量的增大而增加；荣昌乳猪L值分别为29.84、32.11、35.91,呈显著增加(p<0.05)；亚硝酸盐的添加量越大,荣昌乳猪L值显著增加越趋于腌制前期。荣昌乳猪A值逐渐增加,且随着亚硝酸盐添加的增加而增大。荣昌乳猪在腌制过程中的B值变化不显著,添加亚硝酸也没有显著影响B值。
未添加亚硝酸盐的荣昌乳猪腌制过程中,脱氧肌红蛋白随腌制时间延长而增加,氧合肌红蛋白和脱氧肌红蛋白含量略有下降。添加了亚硝酸盐的荣昌乳猪脱氧肌红蛋白和高铁肌红蛋白随腌制时间延长而降低,但氧合肌红蛋白略有增加。
(2)烤制对荣昌乳猪色泽有显著影响。在烤制过程中,荣昌乳猪肌肉的L值和B值增加、A值减小；与对照组比较L值和B值呈显著变化(p<0.05)；表明烤制增加了荣昌烤乳猪的亮度,但肌肉的红度降低了。未添加亚硝酸盐的烤乳猪肌肉肌红蛋白含量变化幅度大,其中高铁肌红蛋白(MetMb)含量变化幅度大。而添加亚硝酸盐的烤乳猪肌肉的肌红蛋白及三种肌红蛋白含量在烘烤阶段变化幅度不大。
(3)杀菌对荣昌烤乳猪色泽影响有显著影响。高温杀菌后的荣昌烤乳猪的L值显著增加、A值显著增加、B值显著增加,试验样品为暗褐色；超高压杀菌后的荣昌烤乳猪的L值显著增加、A值没有显著增加、B值没有显著增加,试验样品为暗红色,表明超高压处理对烤乳猪色泽没有显著影响。
4、荣昌烤乳猪加工过程中的挥发性风味物质分析
(1)荣昌烤乳猪的主要挥发性风味物质是醛、苯环及呋喃、酮、酸、烃、酯、醚和醇类物质,其中,醛类25种、酮类7种、醇6种、酸类3种、醚1种、酯类4种、烃类化合物15种共计68种。
(2)经过超高压处理及高温杀菌后,荣昌烤乳猪主体风味物质的种类均有所减少。其中超高压处理后的荣昌烤乳猪醛类12种、酮2种、醇1种、酸2种、酯3种、烃类化合物10种,共计风味物质33种。而高温杀菌处理后的荣昌烤乳猪含有醛7种、酮5种、醇1种、酸8种、醚类物质1种、酯类物质2种、烃类化合物6种,共计风味物质34种。
(3)高温杀菌处理后的荣昌烤乳猪风味物质中醛类物质相对含量最高,达到了73.37%；超高压处理后的荣昌烤乳猪风味物质中醛类物质相对含量和对照组相比差异不显著,分别为52.58%和54.84%。荣昌烤乳猪风味物质中酮类、醇类和酸类物质明显要比采用超高压处理及高温杀菌的荣昌烤乳猪相对含量多,分别达到12.16%、1.07%和4.86%,而超高压处理为1.34%、0.10%和2.99%,高温杀菌后分别为2.13%、0.22%、1.94%；醚类物质均含量较少,其中超高压处理后的荣昌烤乳猪未检测出醚类物质。超高压处理后的荣昌烤乳猪的酯类物质相对含量高达1.74%,其他均未达到1%。超高压处理后的荣昌烤乳猪的苯环类物质相对含量高达到31.50%,对照组和高温杀菌的荣昌烤乳猪只有10%左右。超高压处理荣昌烤乳猪的烃类化合物达到了6.39%,较对照组稍高,但远远高于高温杀菌处理后的1.37%。
Rongchang pig is one of the most famous and excellent local pig breeds in China. Although the lean meat rate is lower than foreign varieties, Rongchang pig has such characteristics as thin tender, moderate intramuscular fat content, fresh smell, and so on. It is the finest raw materials for our traditional roasted suckling pig. In China roasted suckling pig has a long history for traditional barbecue meat products and Rongchang suckling pig is our famous dishes popular among consumers for the selection of the raw materials from roasted suckling pig with meat tender and juicy, rich flavor, good taste and quality. Rongchang roasted suckling pig still make use of the traditional method of baking, and industrial processing is still not achieved. Roasted suckling pig processing mechanism is not clear because the quality of the formation process is not clear, high-tech applications of the food industry are still in the blank, so the systematic research on Rongchang roasted suckling pig and its formation have theoretical meaning and application values providing a good foundation for traditional process and food safety.
The trial takes Rongchang pig as raw materials, by use of physical property measurement instrument, component analyzer, and GC-MS, analyzing Rongchang suckling pig in frozen preservation and processing texture, color and volatile main flavor changes in the material and the formation mechanism system, and the main findings are as follows:
1. Study on the physical and chemical properties of Rongchang suckling pig during the process of freezing and preservation.
(1)For Rongchang suckling pig, its water retention decreases with the time of freezing, whereas its water retention will increase with reducing frozen storage temperature, freeze The thawing drip loss is5.67%if frozen under the temperature of-13℃for three months, and the thawing drip loss rate is4.52%and4.26%respectively under the temperature of-18℃,-23℃. The thawing drip loss has increased significantly after being frozen (p<0.05). The loss rate after cooking is29.48%and37.19%respectively under-13℃for one month and four months. The cooking loss rate were32.72%and31.08%after being frozen for four months under-18℃and-23℃, having increased significantly. The pressurized water loss rate is30.58%after being frozen for two months under-13℃, the pressurized water loss rate is30.58%after being frozen for four months under-18℃, and the cooking loss was30.67%after being frozen for five months under-23℃, a significant change. The research shows that the frozen storage temperature is lower, Rongchang suckling pig during frozen storage mediator water borne occurrence of significant changes in time by late storage.
(2) Rongchang suckling hardness, shear force, and MFI with the frozen storage time extension of reduced frozen storage temperature is lower, the smaller the value.-13℃,-18℃,-23℃frozen hardness of2months has significantly changed, respectively,1512.39(g),1389.21(g),1315.41(g). The shearing force was significantly increased after being frozen for4months under-13℃,-18℃,-23℃, respectively,5637.21(g),5442.57(g),5260.08(g). MFI was significantly increased to45.89%after being frozen for two months under-13℃. The shear force was significantly increased to42.03%and39.74%after being frozen for three months under-18℃,-23℃. The frozen storage temperature is lower, the textural properties of Rongchang suckling pig after being frozen has significantly changed, with more process time and late storage.
(3)With the frozen time, Rongchang suckling pig muscle LAB values significant change occurs gradually reduce redness value (A) and luminance (L) and yellowness value (B) gradually increased. It was found that Rongchang suckling pig muscle display is dim brown red.
(4)Rongchang piglet frozen process of total protein and myofibril protein solubility decreases, but the smaller the lower the temperature and the solubility changes. TVB-N and TBARS values during frozen storage have increased, but no spoilage has occurred within6months.
Studies have shown that under different frozen storage temperature conditions, the physicochemical characteristics of Rongchang suckling pig have changed, but the use of low-temperature freezing is still a more appropriate method of preservation.
2. Research on the textural changes of Rongchang suckling pig in the process.
(1)Adding the nitrite pickled, the hardness and shear force of the pig are reduced. When adding0.1mg/g nitrite, pickled piglets hardness and shear force was significantly reduced, respectively,16.35%,20.37%, pickled after the amount of residual nitrite in22%-27.33%.
(2)Baking has a significant impact on the hardness and shear forces of Rongchang sucking pig. Among which low temperature baking with110℃and90min may make Rongchang suckling pig proteins begin to denature critical region. With high temperature of200℃,25min baking, Rongchang suckling pig protein has denatured critical section completely.
(3) The hardness of Rongchang sucking pig after high-temperature sterilization and the shearing force have decreased significantly, but the pressure sterilization after the texture does not significantly change, indicating that the selected texture-based bactericidal UHP processing.
3. Research on the color changes of Rongchang suckling pig in the process.
(1)Adding0.05mg/g,0.1mg/g,0.15mg/g salt nitrate, Rongchang suckling pig pickled early (0-6h) hair color rate fast as45.74%,50.93%,58.26%, indicating that preserved hair color is mainly early. Marinated late (12-36h) was slowly raising trend, with added increase in the amount of increase. Nitrates have a significant impact on Rongchang suckling pig muscle color change.
(2) Adding0.05%o nitrite marinated the L value of Rongchang suckling pig within12-18h significantly increases, reaching a maximum29.84; When adding0.1‰nitrite pickled, the L value of Rongchang suckling pig increases significantly in the12h, reaching32.11. Adding0.15%o nitrite marinated, the L values of Rongchang suckling pig within6-12h have significantly increased, reaching a maximum value of35.91. The results show that adding the lower salt nitrates, L value will significantly change marinated interim; Adding nitrite, L value significantly changes. With the extension of time the L value of Rongchang suckling pig shows significant resistance increasing trend. A value of Rongchang suckling pig has marinated with maximum4.73,4.75,5.18, and5.44respectively. The results show that the A value of Rongchang suckling pig being preserved has a significant increase, but the greater the added amount of nitrite, the larger A value. Rongchang suckling pig in the curing process B values did not change significantly, and adding nitrous acid did not significantly affect the B value.
(3)The marinated process of Rongchang suckling pig does not add nitrite, deoxy myoglobin extension of time with marinated oxymyoglobin and the deoxy myoglobin content decreased slightly. Adding marinated nitrite Rongchang suckling pig muscle deoxy myoglobin and metmyoglobin protein with preserved time extension, but oxymyoglobin increased slightly.
(4)Not adding nitrite, after low temperature baking, the L value of suckling muscle increases from19.62%to34.74%, reduction in value A, value B increasing from6.23%to40.05%increase in the L value after the high-temperature baking, a value decreased by43.39%and21.97%increase in the value of B; adding the0.1‰nitrite suckling pig muscle temperature baking after L value increased by11.65%,the value of a decreased by18.66%and a21.96%increase in the value of B. After high temperature baking, L value increased25.05%, the value of a23.24%B value increased by57.01%.In the baking process, Rongchang suckling pig muscle L and B values increase, the value of A decreases; showed a significant change (p<0.05) with the control group L and B values that baked increased Rongchang roasted suckling pig brightness, but the red muscle reduced.
(5)Roasted suckling pig muscle myoglobin content variations is not added with nitrite, which high iron myoglobin (MetMb) content by a big margin. Add nitrite roast suckling pig muscle myoglobin and three myoglobin content in the baking phase change slightly.
(6)The L value after the high-temperature sterilization and pressure sterilization Rongchang suckling pig increases15.81%and14.75%respectively, and A-values increase100.04%,14.98%, and B value does not change significantly.
4. The analysis of volatile flavor compounds in the process of Rongchang roasted suckling pig.
(1)The main Rongchang suckling pig volatile flavor substances are aldehydes, a benzene ring, and furan, a ketone, an acid, hydrocarbons, esters, ethers and alcohols, is contained by the suckling muscle protein, carbohydrates, fats salts react with each other and degradation generated, and spices added also affect the type of roasted suckling pig flavor substances.
(2)After high pressure treatment and heat sterilization, roasted suckling pig the main flavor substances of the type have been reduced. Wherein the UHP processed suckling pig aldehydes12, ketones two kinds, one kind of alcohol, two kinds of acid, ester of3kinds,10kinds of hydrocarbons, total33kinds of flavoring substances. After the heat sterilization treatment suckling pig seven kinds containing aldehyde, ketone5kinds, one kind of alcohol,8kinds of acids, ethers material, two kinds of esters, six kinds of hydrocarbons, a total34kinds of flavoring substances. Without going through the sterilizing treatment the suckling pig aldehydes25species, seven kinds of ketones, alcohol6,three kinds of acids, ether1, four kinds of esters, hydrocarbons and a total of68kinds of15kinds.
(3)After heat sterilization treatment roasted suckling pig flavor compounds, aldehydes highest relative content of73.37%; aldehydes in the relative content of roast suckling pig flavor substances after high pressure treatment and sterilization phase almost, respectively,52.58%and54.84%. Not been sterilized suckling pig flavor compounds, ketones, alcohols and acids are significantly larger than the relative content of pressure sterilization and heat sterilization treatment roasted suckling pig,12.16%,1.07%and4.86%respectively, and high pressure treatment was1.34%,0.10%and2.99%, heat treatment were2.13%,0.22%, and1.94%; ethers material content, high pressure treatment after roasted suckling pig is not detected ethers substances. Roasted suckling pig in the high pressure treatment the esters relative content of up to1.74%, and did not reach1%. Substances in the benzene ring in the high pressure treatment roast suckling pig is relatively high content of31.50%, not sterilization processing and heat sterilization treatment roast suckling pig are only about10%. Hydrocarbons in the high pressure treatment roasted suckling pig reached6.39%, than unsterilized slightly higher, but much higher than1.37%of the heat sterilization treatment.
引文
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