微波真空干燥时间对猪肉片零食的质量概况,微观结构和体外消化能力的影响
Xue Liang1, Zihan Zhao1, Jingming Zhang1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat science
|June 8, 2024
概括
微波真空干燥 (MVD) 优化了猪肉片零食 (PCS) 的质量. 一个22分钟的MVD过程产生了最好的质地和消化性,提供了一种新的肉类零食加工策略.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 干燥技术 干燥技术
背景情况:
- 优化加工参数对于提高肉类零食的质量和消费者接受度至关重要.
- 微波真空干燥 (MVD) 由于快速和均的加热,在食品加工中提供了潜在的优势.
- 了解MVD时间对猪肉片零食 (PCS) 特性的影响对于产品开发至关重要.
研究的目的:
- 研究微波真空干燥 (MVD) 时间的变化对猪肉片零食 (PCS) 的质量,微观结构和体外消化能力的影响.
- 确定最佳的MVD持续时间,以生产具有理想的纹理特性和高整体可接受性的PCS.
- 阐明MVD时间,微观结构变化,蛋白质聚合和体外蛋白质消化的关系.
主要方法:
- 猪肉片零食 (PCS) 使用微波真空干燥 (MVD) 持续时间为20,21,22,23和24分钟.
- 分析了质量属性,包括水分含量,颜色 (L*,a*,b*值) 和纹理 (脆性,脆性).
- 使用扫描电子显微镜 (SEM) 进行了微结构分析,并评估了体外蛋白质消化能力,与硫含量变化相关.
主要成果:
- 延长MVD时间显著降低了水分含量和L*值,同时增加了蛋白质/灰含量,a*值和b*值 (P <0.05).
- 质地特性 (脆性,脆性) 最初在MVD下改善至22分钟,然后随着较长的干燥时间而下降,原因是孔隙化.
- 在体外蛋白质消化能力随着延长的MVD而降低,这与蛋白质聚合的增加有关,由减少的硫醇含量证明.
结论:
- 22分钟的MVD治疗导致了最佳的毛孔结构,导致PCS的脆性和脆性增强.
- 22分钟的最佳MVD时间产生了具有最高整体可接受性的PCS.
- 这项研究表明,MVD是加工高品质肉类零食的可行和有效方法.
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