Changes of Physicochemical Indexes During Processing of Braised Bovine Tripe and Effects of Stewing Methods on Its Flavor
Taking braised bovine tripe as the research object,the changes of moisture content,pH vlaue,texture properties,free amino acids and TBARS at key cooking points including raw bovine tripe,blanching,tenderizing,frying and stewing during the processing are investigated,and the effects of high-pressure and atmospheric stewing on the flavor of braised bovine tripe are studied.The results show that the moisture content of braised bovine tripe increases firstly and then decreases,and pressure has no significant effect on the moisture content.The change of pH value is irregular.The shear force,hardness and adhesiveness decrease,while the elasticity and chewiness increase after blanching and decrease after tenderizing and frying.The decrease of texture parameters during high-pressure stewing is more significant than that during atmospheric stewing.Overall,the total amount of free amino acids decreases in the processes of blanching,tenderizing and frying.Stewing process significantly increases the total amount of amino acids.The content of free amino acids increases with the extension of stewing time under high-pressure condition,but decreases under atmospheric condition.The content of TBARS increases during the processing of braised bovine tripe.A total of 47 volatile flavor substances are detected in the samples of braised bovine tripe stewed under atmospheric condition for 40 min and high-pressure condition for 20 min,among which,aldehyde compounds are the flavor substances that contribute the most in braised bovine tripe,followed by heterocyclic,ester and alcohol compounds.The content of most volatile flavor substances is higher in the sample under the condition of high-pressure stewing for 20 min,indicating that short-term high-pressure stewing makes braised bovine tripe more flavorful.This study has provided a theoretical basis for the formation law of the quality of braised bovine tripe,and laid a foundation for its standardized production and quality control.
NETL
NSTL
万方数据
维普
