低温慢煮烹饪对红烧肉品质和消化特性的影响。
Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork.
机构信息
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
出版信息
Food Chem. 2022 May 1;375:131683. doi: 10.1016/j.foodchem.2021.131683. Epub 2021 Nov 27.
This study aimed to evaluate the effect of Sous-vide (SV) cooking on the quality, flavor and digestion characteristics of braised pork. Traditional (TD) sample had the highest fat content and malondialdehyde (MDA) value, but the lowest protein content and total sulfhydryl (SH) content (P < 0.05). The SH content in SV samples decreased with the heating time, but MDA content increased (P < 0.05). In addition, α-helix content of TD samples was higher but β-sheet content was lower than SV samples. LC-MS/MS indicated that SV samples at 65 °C for 8 h had potential bioactive and antioxidant peptides. GC-MS mainly identified 395 volatile components and SV samples at 70 °C for 8 h and 75 °C for 8 h had similar flavor compounds to TD samples. Thus, Sous-vide cooking produced better quality and digestion characteristics of braised pork. These findings give a new insight into the associations of processing methods with meat quality.
本研究旨在评估 Sous-vide（SV）烹饪对红烧肉品质、风味和消化特性的影响。传统（TD）样品的脂肪含量和丙二醛（MDA）值最高，但蛋白质含量和总巯基（SH）含量最低（P<0.05）。SV 样品的 SH 含量随加热时间的延长而降低，但 MDA 含量增加（P<0.05）。此外，TD 样品的α-螺旋含量高于 SV 样品，而β-折叠含量低于 SV 样品。LC-MS/MS 表明，65°C 加热 8 小时的 SV 样品具有潜在的生物活性和抗氧化肽。GC-MS 主要鉴定出 395 种挥发性成分，70°C 加热 8 小时和 75°C 加热 8 小时的 SV 样品与 TD 样品具有相似的风味化合物。因此，Sous-vide 烹饪使红烧肉具有更好的品质和消化特性。这些发现为加工方法与肉质之间的关系提供了新的见解。
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