微波辅助过热蒸汽加热对猪肉糜理化特性和感官品质的影响

doi:10.3969/j.issn.1004-1524.20240241

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (3): 679-688.DOI: 10.3969/j.issn.1004-1524.20240241

微波辅助过热蒸汽加热对猪肉糜理化特性和感官品质的影响

诸绿寒¹(), 方堃², 吴晓丽³, 姚青², 谢淑丽², 郑雷², 敖月², 陈黎洪³, 赵珂³, 魏俊²^,^*(), 张晋³^,^*()

1.宁波大学新药技术研究院,浙江宁波 315211
2.宁波方太厨具有限公司健康智慧厨房浙江省工程研究中心,浙江宁波 315336
3.浙江省农业科学院食品科学研究所,农产品质量安全全国重点实验室,浙江杭州 310021

收稿日期:2024-03-19 出版日期:2025-03-25 发布日期:2025-04-02
作者简介:诸绿寒(1997—),女,浙江慈溪人,硕士,助理实验师,主要从事食药同源和功能性食品研究。E-mail:leahaezhu@163.com
通讯作者: * 张晋,E-mail:zhangjin@zaas.ac.cn
魏俊,E-mail:weijun@fotile.com
基金资助:
浙江省重点研发计划(2021C04024)

Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters

ZHU Lyuhan¹(), FANG Kun², WU Xiaoli³, YAO Qing², XIE Shuli², ZHENG Lei², AO Yue², CHEN Lihong³, ZHAO Ke³, WEI Jun²^,^*(), ZHANG Jin³^,^*()

1. Institute of Drug Discovery Technology, Ningbo University, Ningbo 315211, Zhejiang, China
2. Healthy & Intelligent Kitchen Engineering Research Center of Zhejiang Province, Ningbo Fotile Kitchen Ware Company, Ningbo 315336, Zhejiang, China
3. State Key Laboratory for Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-19 Online:2025-03-25 Published:2025-04-02

摘要/Abstract

摘要：

以猪肩肉为原料制备猪肉糜,探究微波辅助过热蒸汽加热对猪肉糜理化性质和感官品质的影响。分别采用微波、过热蒸汽、微波辅助蒸汽和微波辅助过热蒸汽4种方式加热猪肉糜。通过测定pH值、色度、水分含量、蒸煮损失、质构特性和感官评分,分析猪肉糜熟制过程中的理化性质和感官品质变化。结果表明,在微波、过热蒸汽、微波辅助蒸汽和微波辅助过热蒸汽4种加热方式下,猪肉糜分别在加热9、4、2、2 min后感官品质达到最佳。在最佳加热时间下,微波辅助过热蒸汽组猪肉糜的pH值、胶着性、内聚性和回复性显著(P<0.05)高于过热蒸汽组,蒸煮损失和硬度更低;与微波加热相比,微波辅助过热蒸汽加热在显著(P<0.05)降低蒸煮损失的基础上,显著(P<0.05)提高了熟制猪肉糜的pH值、水分含量、质构特性和感官品质。微波辅助过热蒸汽加热不仅可以提高猪肉糜的熟制效率,还能显著缓解微波处理引起的品质劣变,使其保持较好的理化性质和感官品质。

关键词: 微波辅助过热蒸汽, 猪肉糜, 理化特性, 感官评价

Abstract:

The objective of this study was to investigate the effect of microwave-assisted superheated steam heating on the physicochemical property and sensory quality of pork batters, which was prepared from pork shoulder meat. Microwave (MW), superheated steam (SHS), microwave-assisted steam (MS), and microwave-assisted superheated steam (MSHS) were used for heating of pork batters. The pH value, color, moisture content, cooking loss, texture property, and sensory evaluation were measured to characterize the changes of pork batters in physicochemical property and sensory quality during different heating treatments. The results showed that the best sensory quality was achieved after 9 min, 4 min, 2 min, and 2 min heating (P<0.05), respectively, for pork batters subjected to MW, SHS, MS, and MSHS. Under the optimal heating time the pork batters subjected to MSHS had significantly (P<0.05) higher pH, gumminess, cohesiveness, and resilience, as well as lower cooking loss and hardness than the samples subjected to SHS. Moreover, compared with MW, MSHS could not only significantly (P<0.05) reduce the cooking loss, but also significantly (P<0.05) improve the pH value, moisture content, texture property, and sensory quality of pork batters. MSHS could not only promote the cooking efficiency of pork batters, but also relieve the quality deterioration of pork batters induced by MW, resulting in a higher retention of preferable physicochemical and sensory properties for cooked pork batters.

Key words: microwave-assisted superheated steam, pork batter, physicochemical property, sensory evaluation

中图分类号:

TS251.51

诸绿寒, 方堃, 吴晓丽, 姚青, 谢淑丽, 郑雷, 敖月, 陈黎洪, 赵珂, 魏俊, 张晋. 微波辅助过热蒸汽加热对猪肉糜理化特性和感官品质的影响[J]. 浙江农业学报, 2025, 37(3): 679-688.

ZHU Lyuhan, FANG Kun, WU Xiaoli, YAO Qing, XIE Shuli, ZHENG Lei, AO Yue, CHEN Lihong, ZHAO Ke, WEI Jun, ZHANG Jin. Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters[J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 679-688.

图/表 7

表1 猪肉糜的感官评价标准

Table 1 Criteria for sensory evaluation of pork batters

感官品质 Sensory quality	评分Score
感官品质 Sensory quality	8~10分 8~10 points	5~7分 5~7 points	1~4分 1~4 points
外观 Appearance	表面完整连续,整体紧实 Intact and continuous surface, tight overall	表面完整,整体较松散 Intact surface, relatively loose overall	表面不完整,整体松散 Incomplete surface, loose overall
色泽 Color	呈熟肉色,发色均匀 Even cooked meat color	呈熟肉色,发色不均匀 Uneven cooked meat color	呈暗红色,发色不均匀 Uneven marroon color
质地 Texture	质地细腻、均匀 Fine and uniform texture	质地均匀、不粗糙 Uniform texture, not rough	质地粗糙、不均匀 Rough and uneven texture
口感 Mouthful	有弹性和嚼劲,鲜嫩多汁 Elastic, chewy, tender, and juicy	弹性和嚼劲一般,汁液较多 Average elasticity and chewiness, but juicy	软烂无弹性或难以咀嚼,汁液少 Soft and inelastic (or hard to chew), less juicy
风味 Flavor	肉香浓郁,味道鲜美,无异味 Meaty, flavorful, no off-odor	有肉香,味道一般,无异味 Has a meaty aroma, average flavor, no off-odor	无肉香,味道较差,或有异味 No meaty aroma, poor flavor, or has an off-odor
总分 Total score	总分=外观×20%+色泽×20%+质地×20%+口感×20%+风味×20% Total score=Appearance×20%+Color×20%+Texture×20%+Mouthful×20%+Flavor×20%

图1 不同加热方式处理下猪肉糜感官品质的变化加热方式:A,微波;B,过热蒸汽;C,微波辅助蒸汽;D,微波辅助过热蒸汽。

Fig.1 Sensory quality changes of pork batters under different heating modes Heating modes: A, Microwave; B, Superheated steam; C, Microwave-assisted steam; D, Microwave-assisted superheated steam.

图2 不同加热方式处理下猪肉糜pH值的变化

Fig.2 pH changes of pork batters under different heating modes

图3 不同加热方式处理下猪肉糜的色度变化色度指标:A,L*(外表面);B,L*(内切面);C,a*(外表面);D,a*(内切面);E,b*(外表面);F,b*(内切面)。

Fig.3 Color changes of pork batters under different heating modes Colorimetric indicators: A, L*(outer surface); B, L*(inner section); C, a*(outer surface); D, a*(inner section); E, b*(outer surface); F, b*(inner section).

图4 不同加热方式处理下猪肉糜的水分含量变化

Fig.4 Moisture content changes of pork batters under different heating modes

图5 不同加热方式处理下猪肉糜的蒸煮损失变化

Fig.5 Cooking loss changes of pork batters under different heating modes

图6 不同加热方式处理下猪肉糜的质构特性变化

Fig.6 Texture profile changes of pork batters under different heating modes

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微波辅助过热蒸汽加热对猪肉糜理化特性和感官品质的影响

Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters

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