本文選題：紅燒肉 + 食團�。� 參考：《渤海大學》2017年碩士論文

【摘要】：口腔加工是食品從入口到吞咽過程中食團物理、化學性質改變及其所引起人體生理反應的動態(tài)變化。在口腔加工過程中,食品經牙齒破碎后,被唾液包裹并潤滑形成食團,進而觸發(fā)吞咽�？谇患庸κ称房诟械男纬芍陵P重要。紅燒肉是以豬五花肉為主要材料烹制而成的一種傳統(tǒng)食品,是中國傳統(tǒng)肉制品的典型代表。豬五花肉含有豐富的皮下脂肪和肌間脂肪且在成品中基本保持物理“原態(tài)”,這些“原態(tài)”脂肪入口后刺激口腔神經進而影響產品口感。本文以紅燒肉為研究對象,探究其在口腔加工不同階段時評價員唾液分泌及食團質地與滋味口感的變化規(guī)律,主要研究內容及結果如下:1.經過招募、篩選和培訓,構建一支由12人組成的感官評價小組;通過跟蹤分析口腔加工過程中紅燒肉脂肪層和瘦肉層食團水分含量以及評價員咀嚼參數(shù)、唾液分泌量的動態(tài)變化規(guī)律,探究這種“原態(tài)”脂肪依賴型食品在口腔加工過程中吞咽動作觸發(fā)的可能機制。結果表明,在口腔加工過程中,評價員的咀嚼次數(shù)顯著升高(P0.05),咀嚼頻率相對穩(wěn)定(P0.05);評價員的唾液分泌量顯著升高(P0.05),唾液流速顯著下降(P0.05)并趨于穩(wěn)定;食團濕基和干基水分含量均顯著上升(P0.05)。在同一咀嚼階段,品評員咀嚼脂肪層的唾液分泌量和唾液流速均顯著低于瘦肉層(P0.05);脂肪層食團的水分含量顯著低于瘦肉層食團(P0.05)。對于紅燒肉同一部位,每名感官品評員的個性咀嚼行為和唾液分泌導致食團在吞咽點時的水分含量差異顯著(P0.05),但相對集中,其中脂肪層的食團水分含量大約在25-30%之間,瘦肉層大約在60-65%之間。因此,食團水分含量是觸發(fā)吞咽的重要標志之一。2.為進一步降低評價員在口腔加工過程中產生的食團特性差異性,淘汰產生食團水分含量最高和最低的兩名評價員,保留其余10名評價員繼續(xù)實驗。對口腔加工過程中紅燒肉脂肪層和瘦肉層食團的物理屬性進行分析。結果表明,隨著口腔加工時間的延長,評價員的唾液分泌量與紅燒肉不同部位食團水分含量顯著升高(P0.05),導致食團微粒平均直徑顯著增大;食團的第一峰值力顯著下降,而流動性顯著升高(P0.05);食團微觀結構觀察表明:食物經破碎、聚集、水解和稀釋等一系列變化,在吞咽點時的食團具有較高的流動性和均一性。因此,在口腔加工過程中,食團的物理屬性和微觀結構變化對形成紅燒肉豐富的質地口感具有重要意義。3.要求10名評價員自然咀嚼紅燒肉樣品并在不同咀嚼階段收集食團。對口腔加工過程中紅燒肉食團的pH值,以及水分、脂肪、氯化鈉、核苷酸及其降解產物、游離氨基酸等的含量進行動態(tài)跟蹤,并結合電子舌檢測技術評價其味覺變化規(guī)律。結果表明,在口腔加工過程中,食團的水分含量顯著上升,脂肪含量持續(xù)降低,在吞咽點時分別達到55.65%和19.40%;除咀嚼初期外,pH值無顯著變化;氯化鈉含量與風味核苷酸含量逐漸降低并在吞咽點時略有升高,其含量分別達到1.07 g/100 g和79.90 mg/100 g;鮮味氨基酸含量呈先上升后降低趨勢,并在吞咽點時含量最低。相關性分析顯示,食團的氯化鈉含量與其pH值呈顯著負相關,風味核苷酸含量和鮮味氨基酸含量均與其脂肪含量呈顯著負相關。電子舌分析表明,口腔加工過程中的食團咸味和鮮味釋放規(guī)律相似,與其咸味和鮮味物質含量變化相符,且均在咀嚼中后階段達到最大值。因此,紅燒肉口腔加工過程中的咸味/鮮味釋放呈先上升后下降趨勢,且在咀嚼中后階段咸味/鮮味值最強。
[Abstract]:Oral processing is a dynamic change in the physical, chemical properties and the physiological responses of the human body during the process of food from the entrance to the swallowing. In the process of oral processing, the food is wrapped and lubricated by the saliva after the teeth are broken and formed to form a pellet, which triggers the swallowing. Porcine five flower meat is a traditional food cooked as the main material. It is a typical representative of Chinese traditional meat products. Porcine five flower meat contains rich subcutaneous fat and intermuscular fat and basically maintains the physical "original state" in finished products. These "original" fat entrance stimulates the oral cavity and then affects the taste of the product. The main research contents and results are as follows: 1. after recruitment, screening and training, a sensory evaluation group consisting of 12 people was constructed and the fat layer and lean meat in the process of oral processing were analyzed. The water content of the layers and the dynamic changes of the chewing parameters and the saliva secretion of the assessors were used to explore the possible mechanism of the deglutition triggered by the "original" fat dependent food in the process of oral processing. The results showed that the chewing times of the evaluators increased significantly (P0.05) and the chewing frequency was relatively stable during the oral processing (P0. 05) the saliva secretion of the assessor increased significantly (P0.05), the saliva flow velocity decreased significantly (P0.05) and tended to be stable; the wet and dry base water content of the diet increased significantly (P0.05). In the same chewing stage, the saliva secretion and the saliva flow velocity of the chewing fat layer were significantly lower than that of the lean layer (P0.05) at the same masticatory stage; the water content of the fatty layer group was significant. It is lower than P0.05. For the same part of the roast meat, the individual masticatory behavior and saliva secretion of each sensual tasting cause significant difference in water content (P0.05) at the swallowing point, but relatively concentrated, the content of the fat layer is about 25-30%, and the lean meat layer is about 60-65%. Water content is one of the important markers for triggering swallowing,.2. is to further reduce the diversity of the food mass produced by the evaluators in the process of oral processing, eliminating the two evaluators that produce the highest and lowest water content in the feeding group, and keep the rest of the 10 assessors to continue the experiment. The results showed that with the lengthening of the oral processing time, the water content of the saliva secretion of the evaluator and the different parts of the roast meat increased significantly (P0.05), which resulted in a significant increase in the average diameter of the microparticles; the first peak force of the pellet decreased significantly (P0.05), and the microstructural observation of the pellets was observed. A series of changes in food, such as broken, aggregated, hydrolyzed and diluted, have high fluidity and homogeneity at the point of swallowing. Therefore, in the process of oral processing, the physical properties and microstructure changes of the pellets are of great significance to the formation of a rich texture of red meat,.3., which requires 10 evaluators to chew and burn naturally. Samples of meat samples were collected at different mastication stages. The pH value of braised meat pellets during the process of oral processing, as well as the content of water, fat, sodium chloride, nucleotides and their degradation products, free amino acids were dynamically tracked, and the taste changes were evaluated by the electronic tongue detection technique. The results showed that food was eaten in the process of oral processing. The content of water in the group increased significantly, the fat content continued to decrease and reached 55.65% and 19.40% at the swallowing point, and there was no significant change in the pH value except for the early chewing. The content of sodium chloride and the flavor nucleotides gradually decreased and slightly increased at the swallowing point, and their content reached 1.07 g/100 g and 79.90 mg/100 g, respectively. The content of fresh amino acids was first. The correlation analysis showed that the content of sodium chloride in the food group was negatively correlated with the pH value, and the content of flavor nucleotides and the content of fresh flavour amino acids were negatively correlated with the fat content. The electronic tongue analysis showed that the saltiness and the release of fresh taste were similar in the process of oral administration. It is consistent with the changes in the content of salty and fresh flavor and the maximum value in the post chewing period. Therefore, the saltiness / taste release of red meat in the process of oral processing is rising first and then decreasing, and the brackish / fresh taste is the strongest in the post chewing stage.
【學位授予單位】：渤海大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS251.1

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