摘要
利用动力学分析发酵酸肉在70~80℃水浴加热过程中成熟因子(色泽、剪切力)及过热因子(水分活度、水分含量)动力学变化过程。结果表明:随着加热温度的升高,发酵酸肉成熟因子(色泽、剪切力)及过热因子(水分活度、水分含量)变化均符合一级动力学方程,其中亮度值的Z值为63.751℃,Ea值为4.016kJ/mol;红度值变化Z值为35.500℃,Ea值为4.029kJ/mol,黄度值变化Z值为32.459℃,Ea值为4.031kJ/mol。剪切力Z值为102.070℃,Ea值为4.047kJ/mol。水分活度的Z值为55.118℃,Ea值为3.643kJ/mol。水分含量Z值为-2.366℃,Ea值为4.034kJ/mol。发酵酸肉煮制过程成熟因子色泽红度值、黄度值的Z值小于水分活度Z值,成熟品质因子亮度值、剪切力的Z值大于过热品质因子水分活度、水分含量的Z值,亮度值、剪切力值的变化与优化烹饪条件结论相反,说明发酵酸肉加热过程中其成熟及过热因子均存在优化空间,可以通过优化加热条件进一步改善发酵酸肉品质变化。
Kinetic analysis was carried out on the dynamic changes of ripening factors(color,shear force)and superheating factors(water activity,water content)during the heating process of fermented sour meat in 70~80℃water bath.The results showed that the changes of ripening factor(color,shear force)and superheating factor(water activity,water content)of fermented sour meat were all in accordance with the first-order kinetic equation,the Zvalue of brightness value was 63.751℃and the Ea value was 4.016 kJ/mol;The Z value of redness change was35.500℃,Eavalue was 4.029 kJ/mol,and the Z value of yellowness change was 32.459℃,Eavalue was 4.031 kJ/mol.Z value of shear force was 102.070℃,Eavalue was 4.047 kJ/mol.The Zvalue of water activity was 55.118℃,the Eavalue was3.643 kJ/mol.The Zvalue of water content was-2.366℃,and the Eavalue was 4.034 kJ/mol.The Zvalues of the color redness and yellowness of the ripening factors were less than the Zvalues of the water activity.The Z values of the brightness value and shear force of the ripening quality factor were greater than those of the water activity and water content during cooking of the overheated quality factor.The changes of the brightness value and shear force value were contrary to those of the optimized cooking conditions,indicating that the ripening and overheating factors of the fermented sour meat were optimized during the heating process The quality of fermented sour meat needs to be further optimized.
作者
吴慧琳
李苗云
赵莉君
赵改名
朱瑶迪
WU Hui-lin;LI Miao-yun;ZHAO Li-jun;ZHAO Gai-ming;ZHU Yao-di(College of Food Science and Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China)
出处
《食品与机械》
北大核心
2021年第4期12-18,25,共8页
Food and Machinery
基金
国家自然科学基金项目(编号:31571856)
河南省高校创新人才计划(编号:18HASTIT036)
国家现代农业产业技术体系建设专项(编号:CARS-37)
河南省重点研发与推广专项(科技攻关)项目(编号:212102110081)。
关键词
发酵酸肉
热加工
动力学
品质
fermented sour meat
thermal processing
kinetics
quality
作者简介
吴慧琳,女,河南农业大学在读硕士研究生;通信作者:李苗云(1976-),女,河南农业大学教授,博士生导师,博士。E-mail:limy7476@163.com。
