腌制预处理对红烧肉品质的影响

为探明原料肉腌制处理对红烧肉品质的影响,采用注射腌制(injection marination,IM)和静态变压腌制(variable pressure static marination,VPSM)处理原料肉,以非腌制组作为对照,分析不同腌制处理的中间品和成品的腌制吸收率、出品率、pH值、食盐含量、水分含量、蛋白质与脂肪含量、色泽、剪切力与质构、滴水损失率、离心损失率、水分存在状态和微观结构,探讨原料肉经腌制、红烧后产品品质的形成规律。结果表明:VPSM组腌制吸收率为2.46%,显著高于IM组(P0.05)。与对照组相比,原料肉经腌制后,中间品与红烧成品的水分含量、出品率均显著提高(P0.05);从原料肉到腌制后中间品直到红烧后成品,滴水损失率和离心损失率均显著降低(P0.05),且VPSM组最低。与IM组相比,VPSM组保水性更优,红烧肉出品率显著提高(P0.05)。经腌制红烧后,与对照组相比,实验组脂肪含量显著下降,蛋白质含量呈先显著升高后显著下降的趋势(P0.05)。就亮度值(L~*)而言,与原料肉相比,IM组与VPSM组中间品L~*值均显著上升,IM组成品L~*值显著升高,而VPSM组则显著下降(P0.05)。而与原料肉和对照组相比,VPSM成品的红度值(a~*)、黄度值(b*)均最高,且差异显著(P0.05)。与对照组相比,腌制预处理会显著降低成品红烧肉的剪切力与硬度(P0.05)。在预处理组中,VPSM效果最优。低场核磁共振T2弛豫时间检测结果显示原料肉经腌制后,不易流动水含量上升,且VPSM组高于IM组。扫描电子显微镜观察结果显示,经腌制红烧后的成品纤维结构受到破坏,且VPSM组结构更为松散,纤维间隙最大,有利于提高其保水性。VPSM可有效改善红烧肉加工品质,为改善红烧肉加工工艺提供了理论支持。

Effect of Marination Pretreatment on the Quality of Braised Pork in Brown Sauce

The objective of this study was to investigate the effect of different marination methods the quality of braised pork in brown sauce. Injection marination (IM) and variable pressure static marination (VPSM) were employed to prepare marinated meat and no marination was used as control. The rate of marinade absorption of intermediate and final products, product yield, pH, water content, salt content, protein content, fat content, shear force, texture properties, drip loss, centrifugation loss, color, water states and microstructure in different treatment groups were measured. Results showed that the rate of marinade absorption in VPSM was 2.46%, which was significantly higher than that in IM (P < 0.05). The water content of the intermediate and final products, and the product yield in the marinated groups increased significantly compared with the control (P < 0.05). Drip loss and centrifugation loss dropped significantly from raw meat to the intermediates and the final product (P < 0.05) and the lowest values were observed in the VPSM group. VPSM showed better water holding capacity and significantly improved product yield than IM (P < 0.05). As compared to the control, marination significantly reduced fat content and led to a significant increase in protein content followed by a significant drop after cooking (P < 0.05) . The marinated samples had significantly higher brightness (L*) than unmarinated meat; L* value of IM significantly increased, whereas that of VPSM significantly declined after cooking (P < 0.05). Both redness (a*) and yellowness (b*) values of cooked VPSM were the highest compared to raw meat and cooked unmarinated meat, with the differences being statistically significant (P < 0.05). Marination pretreatment significantly reduced shear force and hardness of the final product (P < 0.05), with the effect of VPSM being stronger. The measurement of T2 relaxation time by low field nuclear magnetic resonance showed that marination increased the amount of immobilized water, to a greater degree for VPSM than for IM. As observed by scanning electron microscopy, the microstructure of the muscle fibers in the braised meat was damaged; VPSM showed a more loose structure with the largest gaps between the cooked muscle fibers, contributing to improving the water holding capacity. In conclusion, variable pressure static marination can significantly improve the quality of braised pork in brown sauce and therefore provide theoretical support for improving the existing process.