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加热温度和时间对真空低温烹饪鸡胸肉脂肪与蛋白质氧化的影响 预览

Effect of Different Temperature-Time Combinations on Lipid and Protein Oxidation of Sous-Vide Cooked Chicken Breast
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摘要 在不同温度(65~85℃)和时间(2~14 h)条件下对鸡胸肉进行真空低温烹饪,以处理后鸡胸肉的酸价(acid value,AV)、硫代巴比妥酸(thiobarbituric acid,TBA)值、共轭二烯烃过氧化物(conjugated diene hydroperoxide,CDHP)含量、蛋白质羰基和巯基含量为指标,分析加热温度和时间对真空低温烹饪鸡胸肉脂肪和蛋白质氧化的影响。结果表明:相同加热温度下,鸡胸肉的CDHP含量随时间的延长而增加,85℃加热时,随着时间的增加,鸡胸肉的CDHP含量增加最为显著(从0.51 mmol/kg增加到2.51 mmol/kg);TBA值在烹饪的起始阶段呈上升趋势,并且65、75℃加热条件下,鸡胸肉的TBA值上升速率明显大于85℃加热的样品,加热6~14 h过程中,TBA值呈现下降的趋势;随着加热温度的升高,鸡胸肉的AV上升速率显著增加(P<0.05),在75、85℃加热时,样品的AV远远大于65℃加热时的AV;在所有加热温度下,随着时间的延长,蛋白质巯基含量均不断下降,羰基含量均呈不断上升趋势,加热至14 h时,鸡胸肉中的蛋白质羰基含量接近烹饪之前的5倍。总之,加热温度的升高和加热时间的延长对真空低温烹饪鸡胸肉的脂肪和蛋白质氧化均有显著影响(P<0.05)。 Chicken breasts were subjected to sous-vide cooking at different combinations of temperature(65–85 ℃) and time(2–14 h). The acid value(AV), thiobarbituric acid(TBA) value, conjugate diene hydroperoxide(CDHP) content and protein carbonyl content and sulfhydryl content were determined to assess the effect of temperature and time on the oxidative stability of lipids and proteins of sous-vide cooked chicken breast. It was found that both temperature and duration had a significant effect on lipid and protein oxidation(P<0.05). At each temperature, the CDHP value increased with prolonged heating, and showed a dramatic increase in the samples cooked at 85 ℃(from 0.51 to 2.51 mmol/kg). The TBA value of chicken breast showed an upward trend during the initial stage of cooking, and the TBA values of the samples heated at 65 and 75 ℃ increased significantly faster than that at 85 ℃. During 6 to 14 h of heating, there was a decrease in TBA value. The rate of increase in acid value was significantly faster with the increase in temperature(P<0.05), and a sharp increase was observed upon heating at 75 or 85 ℃ compared with 65 ℃. At all tested temperatures, the content of protein sulfhydryl groups decreased with prolonged time while protein carbonyl content increased continuously, reaching a level 5 times higher than that of raw chicken after 14 h of heating. In summary, increased heating temperature and prolonged time both had a significant influence on lipid and protein oxidation in sous-vide cooked chicken breast(P<0.05).
作者 李梦琪 孙思远 刘敏 陈瑞霞 相悦 徐世明 孙承锋 LI Mengqi;SUN Siyuan;LIU Min;CHEN Ruixia;XIANG Yue;XU Shiming;SUN Chengfeng(College of Life Science,Yantai University,Yantai 264005,China;Yantai Xiwang Food Co. Ltd.,Yantai 264002,China)
出处 《肉类研究》 北大核心 2018年第10期6-11,共6页 Meat Research
基金 “十二五”国家科技支撑计划项目(2014BAD04B11) 山东省自然科学基金项目(ZR2014CL036) 山东省高等学校科技计划项目(J13LF01).
关键词 真空低温烹饪 鸡胸肉 脂肪氧化 蛋白质氧化 sous-vide cooking chicken breast fat oxidation protein oxidation
作者简介 第一作者:李梦琪(1994-),女,硕士研究生,研究方向为农产品加工及贮藏工程。E-mail:lmqym@126.com;通信作者:孙承锋(1971-),男,副教授,博士,研究方向为农产品加工贮藏及品质评价。E-mail:cfsun2013@126.com.
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