各种再加热方法对脆脆的肉的影响:物理化学性质,氧化和风味特征
Xiaona Ren1, Chun Wang2, Xueqing Wang1
1The College of Life and Geographic Sciences, Kashi University, Kashi 844000, China.
Foods (Basel, Switzerland)
|May 14, 2025
概括
与其他方法相比,空气再加热 (AR) 最好保存脆脆的 (CC) 质感和增强的乌玛米风味. 这项研究为选择预先煮熟的制品最佳再加热技术提供了指导.
科学领域:
- 食品科学与技术 食品科学与技术
- 感官分析 感官分析
- 食品化学 食品化学
背景情况:
- 再加热预先煮熟的肉产品会显著影响它们的质量属性.
- 不同的再加热方法 (水浴,蒸汽,空气,烤,微波炉) 产生不同的结果.
- 了解这些影响对于保持消费者满意度和产品吸引力至关重要.
研究的目的:
- 研究五种再加热方法对脆脆的肉 (CC) 的物理化学特性,氧化水平和风味特征的影响.
- 确定最佳的再加热方法来保存和提高脆脆的的质量.
主要方法:
- 对水浴加热 (WR),蒸汽加热 (SR),空气加热 (AR),烤加热 (RR) 和微波加热 (MR) 的比较分析.
- 评估物理化学性质 (pH,质地),氧化 (脂质,蛋白质) 和风味配置文件使用电子鼻子和气体染色学质谱法 (GC-MS).
- 统计分析包括ANOVA,气味活性值 (OAV) 和预测中的变量重要性 (VIP),以确定关键的风味化合物.
主要成果:
- 所有重新加热方法都降低了pH值;空调 (AR) 保持了最佳的质地 (弹性).
- 烤再加热 (RR) 导致了最高的脂质和蛋白质氧化.
- AR显著增强了乌玛米氨基酸 (Glu,Cys),挥发性化合物 (氧化,甲基化合物) 和关键的风味化合物,如anethole.
结论:
- 空气再加热 (AR) 对于脆脆的来说是优越的,提供了更好的纹理和理想的风味特性.
- 与RR相比,AR有效地减轻氧化,并增强关键的风味化合物.
- 这项研究为选择预先煮熟的制品适当的再加热技术提供了宝贵的见解.
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