熟制方式对酱卤猪蹄食用品质及风味物质的影响

为探究熟制方式对酱卤猪蹄食用品质和风味物质的影响，以猪前蹄为原料，采用蒸制、煮制、微波制和低温慢煮制4 种熟制方式对酱卤猪蹄进行烹调，并测定烹调损失率、营养成分、胆固醇、总游离氨基酸、脂肪氧化、色泽、感官评分、脂肪酸组成和挥发性风味物质水平。结果表明，低温慢煮制显著降低了酱卤猪蹄烹调损失率和胆固醇质量分数（P＜0.05），并显著提高了产品的a*值（红度）、水分质量分数、不饱和脂肪酸相对含量（P＜0.05）和挥发性风味物质种类；微波制显著降低了酱卤猪蹄的脂肪质量分数（P＜0.05）；蒸制酱卤猪蹄感官评分最高；煮制所得产品L*值（亮度）最大（P＜0.05）。蒸、煮、微波和低温慢煮4 种熟制方式均能不同程度改善酱卤猪蹄食用品质，但低温慢煮制在改善酱卤猪蹄色泽、提高不饱和脂肪酸含量、增加风味物质种类和降低胆固醇含量方面表现更优。

Effect of Cooking Methods on the Eating Quality and Flavor Compounds of Spiced Pork Trotter

The effects of four different cooking methods (steaming, boiling, microwave and sous-vide (SV)) on the eating quality and flavor compounds of spiced pork trotter were investigated by measuring its cooking loss, nutrient composition, cholesterol, total free amino acids, lipid oxidation, color, sensory score, fatty acid composition and volatile flavor substances. The results showed that SV significantly reduced the cooking loss and cholesterol content and increased the a* value, the contents of moisture and unsaturated fatty acid (P < 0.05) and the number of volatile flavor substances in the product. Microwave heating significantly decreased the fat content of spiced pork trotter (P < 0.05). The sensory score of spiced pork trotter cooked by steaming was the highest. The maximum L* value was obtained by boiling (P < 0.05). Therefore, all the heating treatments can improve the eating quality of spiced pork trotter, but SV shows better performance in improving the color, increasing the content of unsaturated fatty acids and the number of flavor substances and reducing the content of cholesterol.