猪五花肉在三种红烧工艺加工过程中的脂肪氧化规律

目的:研究红烧肉在制作过程中工艺对脂肪氧化和脂肪酸含量变化的影响。方法:以上海本帮、湖南毛氏、东北传统三种工艺红烧肉为研究对象,以其烹制过程中的不同时间(原料肉、炖煮0、30、60、90 min)为取样点,分析三种红烧肉脂肪层脂肪含量、过氧化值、硫代巴比妥酸值和脂肪酸组成的变化。结果:三种工艺红烧肉制作过程中,肥肉层脂肪含量均显著下降(p<0.05),炖煮温度越高,脂肪含量下降越显著;POV值先增大后减小,在炖煮30 min达到最大值;TBA值在炖煮过程中显著增大(p<0.05);亚油酸(C18:2)、油酸(C18:1)、棕榈酸(C16:0)以及硬脂酸(C18:0)是五花肉脂肪中的主要脂肪酸,占总脂肪酸的90%以上,亚油酸(C18:2)含量显著下降,单不饱和脂肪酸含量上升。结论:三种工艺红烧肉制作过程中,脂肪含量下降、脂肪适度氧化、脂肪酸组成改变,红烧工艺对脂肪氧化和脂肪酸含量影响较大。

Changes in Lipid Oxidation during the Processing of Three Braised Processes Red Braised Pork

Objective:The effect of the process on the oxidation of fat and the change of fatty acid content in the process of making braised pork was studied. Methods:The three kinds of braised pork meats from Shanghai local,Hunan Mao and Northeast traditional were studied,and the different time in the cooking process(raw meat,stew 0,30,60,90 min)sampling points were used to analyze the changes of fat oxidation and fatty acid content in the fat layers of three braised pork meats. Results:The fat content of the fat layer decreased significantly during the production of three kinds of braised pork(p<0.05). The stewing temperature has a significant effect on the fat content. POV reached the peak level after stewing for 30 min followed by a decline,while TBARS increased gradually(p<0.05). Linoleic acid(C18∶2),oleic acid(C18∶1),palmitic acid(C16∶0),and stearic acid(C18∶0)were the primary fatty acids in the pork belly fat,these fatty acids account for more than 90% of total fatty acids,the content of oleic acid(C18∶2)significantly decreased,MUFA content rose. Conclusion:The fat content of the three kinds of braised pork production projects,the moderate oxidation of fat and the composition of fatty acid components have changed. The braised process has a great influence on the changes of fat oxidation and fatty acid content.