Effects of Different Thermal Sterilization Conditions on Quality of Prepared Steamed Pork Rib Dishes
In order to investigate the effects of different thermal sterilization conditions on the quality of prepared steamed pork rib dishes,with pork ribs as the raw materials,the edible quality and nutritional quality of prepared steamed pork rib dishes treated with different sterilization conditions(115 ℃/36 min,121 ℃/14 min,127 ℃/7 min)at the same sterilization intensity are compared and analyzed.The results show that at the sterilization intensity of 5 min,the cook value(C)decreases continuously with the increase of sterilization temperature,the color of pork ribs slightly deteriorates,but the tenderness and texture increase.The nutrition loss rate decreases,among which,the total content of essential amino acids of 127 ℃ group is significantly higher than that of 115 ℃ group and 121 ℃ group(P＜0.05),which is 9.73 g/100 g.The total volatile basic nitrogen(TVB-N)content decreases significantly from 8.66 mg/100 g at 115 ℃ to 7.36 mg/100 g at 127 ℃(P＜0.05).Electronic nose principal component analysis could reflect the differences of volatile odors under different sterilization conditions.With the extension of sterilization time,the response values of flavor substances such as methyl compounds,sulfides,alcohols,aldehydes and ketones in pork ribs increase continuously.Overall,appropriately increasing sterilization temperature and shortening sterilization time are more conducive to the retention of texture,nutritional quality of prepared steamed pork rib dishes.
万方数据
维普
