红烧肉炖制过程中的脂肪和脂肪酸变化-《中国调味品》

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摘要:: 本文研究了原料肉、煎制后、炖煮60min、炖煮90min、炖煮120min、炖煮150min和成品红烧肉中基本营养指标的变化、色泽、剪切力、脂肪氧化和脂肪酸的变化情况。结果表明，与原料肉相比成品肉水分显著下降7.53%（p<0.05），脂肪含量显著下降5.93%（p<0.05），蛋白质含量显著升高4.96%（p<0.05）。加工过程中红烧肉的瘦肉、肥肉和皮三部分颜色均发生变化，皮和肥肉部分L*值显著降低（p<0.05），瘦肉部分L*值显著升高；肥瘦皮三部分的a*值和b* 值显著上升（p<0.05）。硫代巴比妥酸值（ TBA）在煎制后显著增加（p<0.05），然后下降，成品红烧肉时又显著上升（ p<0.05），达到了 0.32 mg MDA/kg。亚油酸(C18:2)、棕榈酸(C16:0)和硬脂酸(C18:0)是肉中的主要脂肪酸，加工过程中饱和脂肪酸总体呈下降趋势，不饱和脂肪酸和脂肪酸比值（UFA/SFA）由1.45上升到1.53，提高了猪肉中油脂的营养价值。

Abstract:: In this paper, the change of basic nutrition index, color, shear stress, fat oxidation and fatty acid in raw meat, fried, stew 60min, stew 90min, stew 120min, stew 150min and finished pork were studied. The results showed that compared with the raw meat, the water content of finished meat decreased significantly by 7.53% (p <0.05), the fat content decreased by 5.93% (p <0.05) and the protein content increased by 4.96% (p <0.05). During the processing, the lean meat, fat meat and skin color of three parts changed, the L * value of skin and fat part decreased significantly (p <0.05), L * value of lean part increased significantly; the a * and b * values ??increased significantly (p <0.05). Thiobarbituric acid (TBA) increased significantly (p <0.05) after decoction and then decreased significantly (p <0.05) to 0.32 mg MDA / kg when finished braised pork. Linoleic acid (C18: 2), palmitic acid (C16: 0) and stearic acid (C18: 0) are the main fatty acids in meat. The saturated fatty acids in the whole process showed a downward trend. The ratio of unsaturated fatty acids to fatty acids / SFA) rose from 1.45 to 1.53, raising the nutritional value of pork fat