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MEAT RESEARCH
2016,30
(6)
25-28
超声波在五花猪肉炖煮工艺中的应用
作 者：
雷辰;夏延斌;车再全;任美
单 位：
湖南农业大学食品科技学院
关键词：
猪肉五花肉;脂肪含量;脂肪酸组成;超声波
摘 要：
以五花猪肉为原料,研究传统工艺与超声工艺的走油与增香效果,通过测定加工材料脂肪层脂肪含量、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物值(thiobarbituric acid reactive substances,TBARs)和脂肪酸组成为指标加以比较。结果表明:超声炖煮使原料中的脂肪含量下降13.32%,显著低于传统组(P<0.05);在超声炖煮过程中,POV先增大后减少,超声促进了TBARs的上升(P<0.05);超声炖煮120 min会使多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)显著下降,饱和脂肪酸(saturated fatty acid,SFA)值显著上升(P<0.05);30 min会使单不饱和脂肪酸(monounsaturated fatty acid,MUFA)含量显著上升(P<0.05)。超声可以促进炖煮中脂肪含量的下降、加速脂肪的氧化、促进猪肉炖煮香味的形成。
译 名：
Ultrasonic Application for Stewing Pork Belly
作 者：
LEI Chen;XIA Yanbing;CHE Zaiquan;REN Mei;College of Food Science and Technology, Hunan Agricultural University;
关键词：
pork belly;;fat content;;fatty acid composition;;ultrasonic
摘 要：
A comparison of the conventional stewing method and ultrasonic-assisted stewing was made for their effi cacy in reducing the fat content and enhancing the aroma of stewed pork belly. For this purpose, we measured the fat content,peroxide value(POV), thiobarbituric acid reactive substances(TBARs) value and fatty acid composition of the fatty layer. The results showed that fat content of pork belly was reduced by 13.32% after ultrasonic-assisted stewing, while a significantly smaller decrease in fat content was observed when comparing conventionally stewed pork belly with the raw meat(P < 0.05). The POV value rose at first and then fell during the ultrasonic-assisted stewing process, and the TBARs value increased(P < 0.05). In addition, a signifi cant decrease in polyunsaturated fatty acid(PUFA) content and a signifi cant elevation in saturated fatty acid(SFA) content at 120 min were observed along with a signifi cant increase in monounsaturated fatty acid(MUFA) content at 30 min(P < 0.05). This study conclusively demonstrates that ultrasonicassisted stewing facilitates the reduction of fat content, speeds up fat oxidation and promotes the formation of aroma in stewed pork belly.
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