食品工业科技2017，Vol.38Issue(5)：103-107,5.DOI:10.13386/j.issn1002-0306.2017.05.011
欧姆加热过程对猪肉氧化和体外消化率动态变化的研究
The dynamic changes of ohmic cooking on pork meat oxidation and digestion in vitro
摘要
Abstract
In order to investigate the effects of ohmic(OH) and waterbath (WB)cooking on lipid and protein oxidation,protein surface hydrophobicity,aggregation and the changes of pepsin,trpsin and α-chymotrypsin digestion rate in vitro of cooked meat samples at the same e ndpoint temperatures (EPTs,range,20～ 100 ℃)were evaluated.The results indicated that as the EPTs was increased,the values of protein carbonyl of cooked meat samples was decreased previously and then increased,whereas the values of trpsin and α-chymotrypsin in vitro was decreased.The OH-cooked samples had significant (p ＜ 0.05)lower protein surface hydrophobicity than that of the WB-cooked ones at 40 ℃.The OH-cooked samples had significant (p ＜ 0.05)higher trpsin and α-chymotrypsin digestion rate in vitro than WB-cooked ones at 20 ℃.The OH-cooked meat samples had significant (p ＜ 0.05)lower carbonyl,pepsin digestion rate in vitro and higher trpsin and α-chymotrypsin digestion rate in vitro than WB-cooked ones at 60 ℃.The OH-cooked meat samples had significantly (p ＜ 0.05)lower TBARS values than WB-cooked ones at 80 ℃,and no significant difference (p ＞ 0.05)was detected between OH and WB-cooked samples on other parameters.The significant negative correlation was observed in protein aggregation,surface hydrophobicity and pepsin digestion rate in vitro (p ＜ 0.05).Therefore,the ohmic cooking could save 1/2～5/6 total cooking time,and there was no obvious difference in all detected parameters of oxidation and protein digestion in vitro between OH and WB-cooked samples.关键词
欧姆加热/水浴加热/体外消化率/肉块/氧化/相关性Key words
ohmic cooking/waterbath cooking/digestion in vitro/meat/oxidation/correlation分类
轻工纺织引用本文复制引用
戴妍,卢忆,喻倩倩,刘毅,李兴民,戴瑞彤..欧姆加热过程对猪肉氧化和体外消化率动态变化的研究[J].食品工业科技,2017,38(5):103-107,5.基金项目
国家自然科学基金项目(31271894). （31271894）
