Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium.
Meat Sci. 2024 Jul;213:109478. doi: 10.1016/j.meatsci.2024.109478. Epub 2024 Mar 5.
This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness. When the center temperature increased to 100 °C, the shear force of samples from the low-level heat (LH) group increased by around 3-fold, and HH reduced this upward trend. This result was mainly attributed to the shorter heating time undergone by the HH-treated samples compared to the LH treatment, which resulted in less structural shrinkage and faster passing through the protein denaturation interval of the samples. These changes alleviated temperature fluctuations caused by water loss. This explanation could be confirmed by the results of T relaxation time and Fourier transform-infrared spectroscopy (FT-IR). However, the LH treatment caused a slower rise in oil temperature due to more moisture migration, which required the samples to undergo longer thermal denaturation, leading to a deterioration in tenderness. Moreover, histological analysis revealed that the greater integrity of endomysium in the HH group inhibited water loss and oil absorption, which contributed to obtain low-fat meat products with higher tenderness. This study provides support for the industrialization of traditional pork cuisines using oil as the heating medium.
本研究旨在从温度分布变化的角度探讨烹饪强度对炒肉片嫩度的影响机制。采用红外热成像技术监测温度分布。结果表明，高强度热（HH）处理可以提高嫩度。当中心温度升高到 100°C 时，低强度热（LH）处理组的样品剪切力增加了约 3 倍，而 HH 降低了这种上升趋势。这主要归因于 HH 处理的样品加热时间较短，导致结构收缩较少，样品通过蛋白质变性区间的速度较快。这些变化减轻了由水分损失引起的温度波动。T 弛豫时间和傅里叶变换红外光谱（FT-IR）的结果证实了这一解释。然而，LH 处理由于更多的水分迁移导致油温上升较慢，这需要样品进行更长时间的热变性，从而导致嫩度恶化。此外，组织学分析表明，HH 组肌内膜的完整性更大，抑制了水分流失和油吸收，有助于获得具有更高嫩度的低脂肉类产品。本研究为传统猪肉菜肴的工业化生产提供了支持，以油为加热介质。
