西式火腿煮制过程中品质变化动力学研究

结合动力学方法对西式火腿煮制过程中成熟品质因子(颜色、剪切力)和过热品质因子(水分含量)变化进行反应动力学测定和分析。结果表明:煮制过程中,西式火腿颜色、水分含量和剪切力的变化均遵循一级反应动力学。亮度值和红度值的z值分别为49.69,41.85℃,Ea值分别为46.73,55.27kJ/mol;剪切力的z值为34.81℃,Ea值为66.69kJ/mol;水分含量的Ea值为52.22kJ/mol,z值为44.45℃,大于剪切力和红度值的z值。成熟品质因子的z值小于过热品质因子z值,符合烹饪操作优化的要求,证明西式火腿煮制过程存在优化空间。

Study on the dynamics of quality changes in the process of western-style ham cooking

The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z -values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea -values were 46.73 kJ/mol and 55.27 kJ/mol, respective-ly;the z -value of the shear-force was 34.81 ℃, and the Ea -value was 66.69 kJ/mol;the Ea -value of the moisture content was 52.22 kJ/mol , and the z -value was 44.45 ℃, which was greater than the z -value of the shear force and the redness. Moreover, the z -value of the mature quality factor required for the optimization of the cooking operation was less than the condition of the superheat quality factor z -value, which proved that the western-style ham was cooked. Therefore, the cooking process of western-style ham could be optimized to provide basic data for promoting the industrial production of western-style ham.