Zhao Wenhong, Liu Qiaoyu, Jiang Hao, Zheng Minyi, Qian Min, Zeng Xiaofang, Bai Weidong
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou 510225 China.
College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China.
Food Sci Nutr. 2022 Apr 7;10(8):2727-2735. doi: 10.1002/fsn3.2876. eCollection 2022 Aug.
Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs.
红烧乳鸽是中国传统食品。然而，其加工过程高度依赖经验且缺乏理论依据。因此，有必要对红烧乳鸽不同加工阶段的理化性质进行比较研究。我们观察了红烧乳鸽加工阶段（生肉、红烧肉和炸肉）的理化变化。在加工过程中，颜色参数、水分含量和滴水损失率逐渐降低。相反，红烧乳鸽加工阶段的粗蛋白含量和pH值上调。此外，与生肌纤维相比，红烧肉中的肌纤维直径显著增加，而炸肉中的肌纤维直径进一步减小。同样，硬度、弹性和咀嚼性在红烧步骤中也增加，而在油炸步骤中降低。此外，必需氨基酸的含量保持不变。因此，我们的结果为红烧乳鸽的生产提供了一定的参考价值。
