食品与发酵工业2025，Vol.51Issue(10)：271-276,6.DOI:10.13995/j.cnki.11-1802/ts.039478
酒对红烧肉蛋白质氧化和体外消化特性的影响
Effects of wine on protein oxidation and in vitro digestive properties of braised pork
摘要
Abstract
The preparation of braised pork requires prolonged heating,and excessive heating can lead to proteins oxidation,digestion reduction,and other problems.Effects of different wines that were added during the preparation of braised pork on the edibility,protein oxidation,and digestive properties of braised pork were investigated.After analyzing colour,tenderness,moisture content,protein digesti-bility,carbonyl,sulfhydryl content,and surface hydrophobicity,results showed that the mixed wine group had the best overall colour,and the moisture content of the wine-added groups was significantly higher than that of the non-wine-added control group(P＜0.05),while the yellow rice wine group had the highest moisture content of 54.1％.Effects of adding different wines on the tenderness of braised pork were also significantly different(P＜0.05),whereas the yellow rice wine group had the best tenderness,which corresponded to the results of moisture content.Compared with the control group,all four groups with the addition of wine significantly increased protein digest-ibility(P＜0.05)and reduced protein oxidation,where the yellow rice wine group had the highest protein digestibility and the lowest car-bonyl content,and the beer group had the highest sulfhydryl content.In conclusion,the addition of wine in the production process of braised pork was scientifically rational,and it could also improve the edibility as well as the nutritional value of braised pork.关键词
红烧肉/酒/食用品质/蛋白质氧化/体外模拟消化Key words
braised pork/wine/edible quality/protein oxidation/in vitro simulated digestion引用本文复制引用
槐雪,朱文政,周晓燕..酒对红烧肉蛋白质氧化和体外消化特性的影响[J].食品与发酵工业,2025,51(10):271-276,6.基金项目
扬州市-扬州大学市校合作创新计划项目(YZ2020267) （YZ2020267）
扬州大学高层次人才研究启动基金(137012607) （137012607）
中餐非遗技艺传承文化和旅游部重点实验室开放课题(WLB2201) （WLB2201）
