本文選題：紅燒肉 + 品質(zhì)變化��； 參考：《河北大學(xué)》2017年碩士論文

【摘要】：紅燒肉是一道經(jīng)典的中式傳統(tǒng)肉類菜肴,具有文化底蘊(yùn)深厚、烹飪技藝考究、風(fēng)味獨(dú)特、營養(yǎng)豐富等特點(diǎn)。以紅燒肉傳統(tǒng)工藝加工中易出現(xiàn)的瘦肉肉質(zhì)干柴、汁液流失嚴(yán)重、出品率偏低等技術(shù)瓶頸問題為導(dǎo)向,探究合適的品質(zhì)改善方法。此外,探討調(diào)理紅燒肉產(chǎn)品在冷鏈物流配送過程中斷鏈時(shí),產(chǎn)品的品質(zhì)特性和超微結(jié)構(gòu)的變化規(guī)律。最后,探究紅燒肉加工過程中氨基酸組成的變化規(guī)律,并評(píng)價(jià)其蛋白質(zhì)的營養(yǎng)價(jià)值。本課題旨在為紅燒肉的品質(zhì)改善和新產(chǎn)品開發(fā)提供新思路與技術(shù)支持,并指導(dǎo)消費(fèi)者健康營養(yǎng)的膳食與生活。本研究具體實(shí)驗(yàn)內(nèi)容及結(jié)論如下:1、原料肉腌制預(yù)處理對(duì)紅燒肉品質(zhì)影響的研究為探明原料肉腌制預(yù)處理對(duì)紅燒肉品質(zhì)的影響,采用注射腌制和靜態(tài)變壓腌制處理原料肉,非腌制組作為對(duì)照,應(yīng)用現(xiàn)代食品儀器分析經(jīng)不同腌制處理的中間品和成品的腌制吸收率、出品率、pH值、食鹽含量、水分含量、蛋白質(zhì)和脂肪含量、滴水損失率、離心損失率、色澤、剪切力與質(zhì)構(gòu)、水分存在狀態(tài)和微觀結(jié)構(gòu),探討原料肉經(jīng)腌制、紅燒后產(chǎn)品品質(zhì)的形成規(guī)律。結(jié)論:靜態(tài)變壓腌制組腌制吸收率為2.46%,顯著高于注射腌制組(p0.05)。原料肉經(jīng)腌制后的中間品與紅燒后成品的水分含量、出品率均顯著提高(p0.05)。從原料肉到腌制后中間品直到腌制紅燒后成品,滴水損失和離心損失率顯著下降(p0.05),且靜態(tài)變壓腌制組最低。與注射腌制組相比,靜態(tài)變壓腌制組保水性更優(yōu),可顯著提高紅燒肉出品率(p0.05)。腌制中間品和腌制紅燒后成品的pH值與食鹽含量均上升,靜態(tài)變壓腌制組的pH值與食鹽含量最高,且試驗(yàn)組與對(duì)照組具有顯著性差異(p0.05)。經(jīng)腌制與熱處理(紅燒)工藝后,與對(duì)照組相比,試驗(yàn)組脂肪含量顯著下降(p0.05);蛋白質(zhì)含量呈先顯著升高然后顯著下降的趨勢(shì)(p0.05)。就亮度值(L*)而言,與原料肉相比,注射腌制組與靜態(tài)變壓腌制組中間品L*值均上升,且差異顯著(p0.05);注射腌制組成品L*值顯著上升(p0.05),而靜態(tài)變壓腌制組則顯著下降(p0.05);與原料肉和對(duì)照組相比,靜態(tài)變壓腌制組中間品和成品的紅度值(a*)、黃度值(b*)最高,且差異顯著(p0.05)。與對(duì)照組相比,腌制預(yù)處理會(huì)顯著降低成品紅燒肉的剪切力與硬度值(p0.05)。在預(yù)處理組中,靜態(tài)變壓腌制組的效果最優(yōu)。1h低場(chǎng)核磁共振(lf-nmr)t2弛豫時(shí)間檢測(cè)結(jié)果顯示原料肉經(jīng)腌制后,不易流動(dòng)水含量顯著上升(p0.05),且靜態(tài)變壓腌制組顯著高于注射腌制組(p0.05)。掃描電鏡結(jié)果顯示,經(jīng)腌制紅燒后成品,纖維結(jié)構(gòu)受到破壞,且靜態(tài)變壓腌制組結(jié)構(gòu)更為松散,纖維組織間隙最大,有利于提高保水性。因此,靜態(tài)變壓腌制可有效提升紅燒肉加工品質(zhì)和食用品質(zhì),為改善加工工藝提供了理論支持。2、凍融循環(huán)對(duì)調(diào)理紅燒肉品質(zhì)特性和超微結(jié)構(gòu)的影響研究為探究調(diào)理紅燒肉產(chǎn)品冷鏈物流配送過程中,凍融循環(huán)對(duì)其品質(zhì)特性和超微結(jié)構(gòu)的影響,并探明其品質(zhì)變化和形成規(guī)律,采用微波自加熱包裝的調(diào)理紅燒肉為研究材料,經(jīng)模擬凍融0、1、3、5、7次處理,應(yīng)用現(xiàn)代食品儀器分析其凍融循環(huán)過程中的食用和營養(yǎng)品質(zhì)(水分含量、解凍汁液流失率、ph值、硫代巴比妥酸(thiobarbituricacid,tba)值、脂肪含量、色澤、剪切力與質(zhì)構(gòu)特性)、菌落總數(shù)、風(fēng)味、水分存在狀態(tài)和超微結(jié)構(gòu)的變化。結(jié)論:當(dāng)凍融循環(huán)次數(shù)不斷增加,調(diào)理紅燒肉的水分含量顯著降低(p0.05),解凍汁液損失顯著升高(p0.05),表明產(chǎn)品保水性下降。就脂肪含量而言,凍融1次時(shí)變化不顯著(p0.05),但隨著凍融循環(huán)的進(jìn)行,凍融至7次后顯著減少(p0.05),表明產(chǎn)品營養(yǎng)流失嚴(yán)重。ph值總體呈現(xiàn)顯著下降趨勢(shì)(p0.05)。l*值和b*值逐漸增大,a*值顯著減小(p0.05),表明調(diào)理紅燒肉經(jīng)反復(fù)凍融后逐漸失去色澤紅亮的特征。凍融1次時(shí)tba值變化不顯著(p0.05),凍融3次到7次的過程中,顯著升高(p0.05)。剪切力、硬度、彈性、粘聚性、咀嚼性整體變化差異顯著(p0.05);與對(duì)照組相比,剪切力值有升有降,凍融1次后剪切力值略有上升,但不顯著(p0.05),而凍融至第7次后,剪切力值顯著下降(p0.05)。菌落總數(shù)在產(chǎn)品凍融5次時(shí),已超過國家限量標(biāo)準(zhǔn)(8×104cfu/g)。電子鼻能區(qū)分不同凍融階段的紅燒肉,且風(fēng)味的差異性主要體現(xiàn)在硫化氫和氮氧化物上。lf-nmrt2弛豫時(shí)間檢測(cè)結(jié)果顯示,當(dāng)凍融循環(huán)次數(shù)不斷增加,弛豫時(shí)間t22和t23顯著減小(p0.05),不易流動(dòng)水含量顯著降低(p0.05)。掃描電鏡微觀結(jié)構(gòu)分析表明,經(jīng)凍融循環(huán)后肉樣結(jié)構(gòu)明顯發(fā)生變化,肌內(nèi)膜破裂、肌纖維間孔隙增大、結(jié)構(gòu)混亂松散。凍融循環(huán)導(dǎo)致調(diào)理紅燒肉的食用和營養(yǎng)品質(zhì)嚴(yán)重劣變,超微結(jié)構(gòu)也被破壞,所以應(yīng)完善冷鏈物流系統(tǒng)工程,避免冷鏈物流配送和消費(fèi)過程中溫度的大范圍波動(dòng)。3、紅燒肉加工過程中氨基酸組成變化及終產(chǎn)品營養(yǎng)評(píng)價(jià)紅燒肉加工過程中氨基酸組成的變化規(guī)律和終產(chǎn)品蛋白質(zhì)營養(yǎng)價(jià)值評(píng)價(jià)尚不明確。以五花豬肋條肉為原料,使用氨基酸自動(dòng)分析儀和高效液相色譜儀對(duì)其加工過程中各關(guān)鍵節(jié)點(diǎn)肉樣的氨基酸組成進(jìn)行分析,并根據(jù)氨基酸分(AAS)和化學(xué)分(CS),對(duì)紅燒肉成品蛋白質(zhì)進(jìn)行營養(yǎng)評(píng)價(jià)。結(jié)論:紅燒肉成品中氨基酸總量豐富,達(dá)17.60%,其中谷氨酸含量最高,為2.95%。以氨基酸總量計(jì),必需氨基酸占比41.02%,鮮味氨基酸的比例為39.66%。因此,紅燒肉是優(yōu)質(zhì)蛋白質(zhì)來源,且肉味鮮美。賴氨酸的氨基酸評(píng)分最高,化學(xué)分表明蛋+胱氨酸為第一限制性氨基酸,苯丙+酪氨酸為第二限制性氨基酸。因此,食用紅燒肉時(shí)可以和蛋+胱氨酸含量豐富,賴氨酸相對(duì)缺乏的食物進(jìn)行搭配,以保持膳食均衡與營養(yǎng)。
[Abstract]:Red meat is a classic Chinese traditional meat dish. It has the characteristics of profound cultural background, exquisite cooking skills, unique flavor and rich nutrition. In addition, the quality characteristics of the products and the changes in the ultrastructure of the products were discussed. Finally, the changes in the amino acid composition during the processing of red meat were explored and the nutritional value of the protein was evaluated. The purpose of this study was to provide a new product for the quality improvement and the development of new products. The contents and conclusions of this study are as follows: 1, the influence of raw meat pickling pretreatment on the quality of red meat meat is the effect of raw meat pickling pretreatment on the quality of red meat, the raw meat is treated by injection salting and static pressure pickling, and the non salting of the raw meat is not cured. As a contrast, we used modern food instruments to analyze the pickling absorption rate, yield, pH value, salt content, water content, protein and fat content, drop water loss rate, centrifugal loss rate, color, color, shear force and texture, water existence state and microstructure, and explore the salting and burning of raw meat. The formation regularity of post product quality. Conclusion: the pickling absorption rate of static variable pressure pickled group is 2.46%, which is significantly higher than that of injection salting group (P0.05). The moisture content of the raw meat after pickled medium and the finished product after the red burning is significantly increased (P0.05). From the raw meat to the pickled medium until the pickled red burning product, the drop water loss and the centrifuge The loss rate decreased significantly (P0.05), and the static variable pressure pickled group was the lowest. Compared with the salted group, the static variable pressure pickled group was better in water retention and increased the yield of red meat (P0.05). The pH value and salt content of the cured intermediate and pickled finished products were all rising, and the pH value and salt content of the static pressure pickled group were the highest, and the test group was also the test group. There was a significant difference between the control group and the control group (P0.05). After the pickling and heat treatment (red burning) process, the fat content of the test group decreased significantly (P0.05), the protein content increased significantly first and then decreased significantly (P0.05). Compared with the raw meat, the luminance value (L*), compared with the raw meat, was compared with the static variable pressure pickled group L The value increased and the difference was significant (P0.05); the L* value of the pickled composition increased significantly (P0.05), while the static pressure pickled group decreased significantly (P0.05). Compared with the raw meat and the control group, the red value (a*) and the yellowing value (b*) of the intermediate products and finished products in the static variable pressure pickled group were the highest, and the difference was significant (P0.05). Compared with the control group, the pickled pretreatment would be better than the control group. The shear force and hardness value (P0.05) of the finished meat was significantly reduced. In the pre treated group, the best effect of static pressure change pickled group was.1h low field nuclear magnetic resonance (LF-NMR) T2 relaxation time detection results showed that the content of liquid water increased significantly (P0.05) after pickling of raw meat, and the static variable pressure pickled group was significantly higher than that of the injection group (P0.05). The results of scanning electron microscopy showed that the fiber structure was damaged after the pickled burning, and the structure of the static variable pressure pickled group was more loose and the gap of fiber tissue was the largest, which was beneficial to the improvement of water retention. Therefore, the processing quality and quality of the red burned meat could be improved by static pressure change pickling, and the theoretical support of.2 was provided for the improvement of processing technology. The effect of ring on the quality characteristics and ultramicrostructure of stewed meat was studied in order to explore the effect of freezing and thawing cycle on its quality characteristics and ultrastructure during the process of cold chain distribution in the process of conditioning red meat, and to explore its quality change and formation law. The microwave self heating package was used as the research material and the simulated freeze-thaw 0,1,3,5 was used. In the 7 treatment, the food and nutrition quality (water content, defrosting juice loss rate, pH value, thiobarbituric acid (thiobarbituricacid, TBA) value, fat content, color, shear force and texture characteristics), total number of bacteria, flavor, water existence state and ultrastructure changes in the process of freezing and thawing cycle were analyzed by modern food instruments. The number of freezing and thawing cycles increased, the moisture content of the stewed meat decreased significantly (P0.05), the loss of the thawing juice increased significantly (P0.05), indicating that the water retention of the product decreased. As to the fat content, the change of freezing thawing for 1 times was not significant (P0.05), but with the freezing and thawing cycle, the freeze thawing to 7 times decreased significantly (P0.05), indicating the severe loss of the product nutrition. The total.Ph value decreased (P0.05).L* value and b* value gradually, and a* value decreased significantly (P0.05). It showed that the meat of the stewed meat was gradually lost the color and lustre characteristics after repeated freezing and thawing. The change of TBA value was not significant (P0.05) at 1 times of freezing thawing, and increased significantly (P0.05) during the 3 to 7 times of freezing thawing. Shear force, hardness, elasticity, cohesiveness, The total variation of masticability was significant (P0.05). Compared with the control group, the shear force value increased and decreased, and the shear force value increased slightly after 1 times of freezing thawing (P0.05), but the shear force decreased significantly (P0.05) after freezing thawing to seventh times. The total number of colonies had exceeded the national limit standard (8 x 104cfu/g) when the product was frozen and thawing for 5 times. The difference in flavor is mainly reflected in the.Lf-nmrt2 relaxation time of hydrogen sulfide and nitrogen oxide in the freeze-thaw stage, which shows that when the number of freezing and thawing cycles is increasing, the relaxation time T22 and T23 decrease significantly (P0.05), and the flow water content is reduced significantly (P0.05). The microstructure analysis of scanning electron microscope shows that after the freezing and thawing cycle The structure of meat sample changes obviously, the intima rupture, the increase of the pores between the muscle fibers and the structure confusion. The freezing and thawing cycle leads to the serious deterioration of the eating and nutritional quality of the meat and the ultrastructure of the meat, so the cold chain logistics system should be perfected to avoid the large fluctuation of temperature in the process of distribution and consumption of cold chain material flow.3, red Changes in amino acid composition and final product nutrition evaluation during the process of meat processing are not clear in the process of amino acid composition and the evaluation of the nutritional value of the final products. The amino acid composition was analyzed, and the amino acid score (AAS) and chemical fraction (CS) were used to evaluate the protein of the processed meat. Conclusion: the total amount of amino acids in the finished meat is 17.60%, the content of glutamic acid is the highest, the amount of amino acids is 2.95%., the essential amino acid is 41.02%, and the proportion of fresh amino acids is 39.66%. Therefore, the meat is a good source of protein and delicious. The amino acid score of lysine is the highest. The chemical score indicates that the egg + cystine is the first limiting amino acid and the phenylpropyl tyrosine is the second limiting amino acid. Therefore, the meat can be rich in the content of egg + cystine, and the lysine is relatively deficient. Maintain a balanced diet and nutrition.

【學(xué)位授予單位】：河北大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS251.6

【參考文獻(xiàn)】

相關(guān)期刊論文 前10條

1 劉登勇;譚陽;蓋圣美;馮娜;關(guān)冬雪;張慧莉;;豬五花肉紅燒過程中脂肪和脂肪酸的變化規(guī)律[J];食品科學(xué);2015年23期

2 楊立新;趙亞許;王建中;;高密度二氧化碳技術(shù)對(duì)預(yù)包裝紅燒肉菜肴儲(chǔ)藏品質(zhì)的影響[J];食品與機(jī)械;2015年05期

3 趙燕華;魏麗容;;美味肽在速凍調(diào)理肉制品中的應(yīng)用[J];肉類工業(yè);2015年08期

4 張泓;張春江;黃峰;胡宏海;陳文波;張雪;劉倩楠;;中式傳統(tǒng)肉類菜肴工藝文化挖掘、整理、保護(hù)和利用[J];肉類研究;2015年06期

5 郭昕;黃峰;張春江;胡宏海;陳文波;張泓;;靜態(tài)變壓腌制技術(shù)對(duì)豬肉品質(zhì)的影響[J];中國農(nóng)業(yè)科學(xué);2015年11期

6 馬曉寧;;紅燒肉常溫軟包裝罐頭加工工藝研究[J];肉類工業(yè);2015年03期

7 徐為民;殷燕濤;諸永志;卞歡;吳海虹;王道營;耿志明;劉芳;張牧焓;;不同腌制方式對(duì)鴨肉腌制速率及肉質(zhì)的影響[J];現(xiàn)代食品科技;2014年08期

8 冷雪嬌;鄧紹林;章林;黃明;周光宏;;高壓腌制對(duì)雞胸肉微觀結(jié)構(gòu)的影響[J];食品科學(xué);2015年01期

9 張泓;李慧超;;我國預(yù)制菜肴加工產(chǎn)業(yè)發(fā)展現(xiàn)狀及趨勢(shì)[J];農(nóng)業(yè)工程技術(shù)(農(nóng)產(chǎn)品加工業(yè));2014年07期

10 張丹;孫金輝;王曉香;尚永彪;彭增起;;反復(fù)凍融對(duì)兔背最長肌肉品質(zhì)特性和微觀結(jié)構(gòu)的影響[J];食品科學(xué);2014年07期

相關(guān)碩士學(xué)位論文 前3條

1 賈麗娜;速凍調(diào)理回鍋肉加工工藝及凍藏期間品質(zhì)變化研究[D];江南大學(xué);2015年

2 張高慧;鹿尾化學(xué)成分分析及質(zhì)量評(píng)價(jià)模式研究[D];中國農(nóng)業(yè)科學(xué)院;2011年

3 黃文壘;方便菜肴魚香肉絲工藝改良與綜合保鮮技術(shù)的研究[D];揚(yáng)州大學(xué);2011年

，

本文編號(hào)：1776625