蒸汽—微波同步加热对排骨品质的影响

目的:探明排骨在蒸汽—微波同步加热过程中的变化规律。方法:采用蒸汽和微波组合同步加热,对处理后排骨的理化、质构、脂肪酸、氨基酸、蛋白总巯基和羰基含量进行研究。结果:与单独蒸制相比,蒸汽—微波同步加热可明显缩短烹饪时间,微波中低火(500 W)结合蒸汽(1300 W)加热(MS-13)缩短了48%的烹饪时间;与其他蒸汽—微波同步加热处理组相比,MS-13组排骨肉具有最高的水分含量、蛋白质含量和巯基含量,分别比单独蒸制组高5.91%,5.85%,101.60%,比微波组高14.55%,4.90%,19.78%;MS-13组排骨肉具有最低的脂肪含量和羰基含量,分别为单独蒸制组的91.87%和45.02%以及单独微波组的95.48%和67.18%;相对于新鲜样品,MS-13组样品不饱和脂肪酸相对含量明显增加。结论:微波中低火结合蒸汽加热13 min后的排骨肉具有较好的感官和营养品质。

Effects of simultaneous combination of steam and microwave cooking on the quality of pork ribs

Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork ribs of MS-13 group had the highest moisture content, protein content and sulfhydryl content, which were higher than those of the individual steamed group for 5.91%,5.85%and 101.60%, respectively, which were higher than the microwave group for 14.55%, 4.90% and 19.78%, respectively. The pork ribs of MS-13 group had the lowest fat content and carbonyl content, which were 91.87% and 45.02% of the individual steamed group, and 95.48% and 67.18% of the individual microwave group. Compared with fresh pork ribs, the relative contents of unsaturated fatty acids of MS-13 group increased significantly.Conclusion:It can be seen that the pork ribs cooked by microwave with 500 W and steam with 1 300 W for 13 min had better sensory and nutritional quality.