中国食品学报2012，Vol.12Issue(2)：178-185,8.
3种猪肉汤体系中蛋白质降解产物的比较研究
Comparison of Protein Degradation Products in Pork Broth Cooked by Three Different Methods
摘要
Abstract
Sensory evaluation and SDS-PACE gel electrophoresis were carried out on the pork as well as its broth obtained by three different cooking methods (boiling, stewing and high-pressure steaming). The total nitrogen (TN), water soluble nitrogen (WSN), non protein nitrogen (NPN) and free ami no acid (FAA) were also detected. The sensory e-valuation suggested that the best palate ability and flavor were achieved with the time of 30 min for boiling, 2 hours for stewing and 15 min for high-pressure steaming method. The SDS-PAGE profile indicated that after stewing procedure, the high-molecular-mass proteins degraded more effectively and the WSN concentration of the broth was the highest. For the methods of boiling, stewing and high-pressure steming, compared with fresh pork, the pork broth system increased by 12%, 24%, 5% for the total WSN, 42%, 59% and 33% for the NPN, and 42%, 59%, 33% for the FAA, respectively. In stewing procedure, the protein degraded much more than that in other methods. Moreover, most protein degradation products effused into the broth, which provided the best nutrition and flavor for the stewed broth.关键词
烹制方法/猪肉/汤汁/蛋白质降解Key words
cooking method/pork/broth/protein degradation引用本文复制引用
顾伟钢,张进杰,姚燕佳,纪蓉,胡亚芹,陈健初..3种猪肉汤体系中蛋白质降解产物的比较研究[J].中国食品学报,2012,12(2):178-185,8.基金项目
浙江省重大科技专项(2010C12012) （2010C12012）
国家科技支撑计划项目(2008BAD91B04) （2008BAD91B04）
