Tian Xiaojing, Shao Lele, Yu Qianqian, Li Xingmin, Dai Ruitong
College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.
Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.
J Food Sci Technol. 2020 Jul;57(7):2461-2471. doi: 10.1007/s13197-020-04281-0. Epub 2020 Feb 21.
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples ( > 0.05), but the OH cooked samples had higher carbonyl content ( < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time of the OH cooked samples were longer than WB cooked ones ( < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
本研究考察了欧姆加热（OH）和水浴（WB）熟制猪肉肠在4℃储存期间的微生物安全性、脂质和蛋白质氧化以及水分特性。结果表明，通过欧姆加热将样品煮至72℃所需的烹饪时间（2分钟）比水浴加热（41分钟）短得多，但在第28天，OH和WB熟制样品的总活菌数（TVC）没有显著差异。OH和WB熟制样品之间的硫代巴比妥酸反应物（TBARS）和总巯基含量没有显著差异（>0.05），但OH熟制样品的羰基含量较高（<0.05）。虽然OH和WB熟制样品之间的水分含量和滴水损失没有显著差异，但OH熟制样品的弛豫时间比WB熟制样品长（<0.05）。总体而言，在整个储存期间，OH熟制样品的品质与WB熟制样品相当，这表明欧姆加热在肉制品行业具有广阔的应用前景。
