ZHU Wenzheng, ZHANG Yifan, SHA Wenxuan, et al. The Effects of Addition of Different Wines on Water Migration and Edible Quality of Braised Pork[J]. Science and Technology of Food Industry, 2021, 42(24): 104−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070284.
Citation: ZHU Wenzheng, ZHANG Yifan, SHA Wenxuan, et al. The Effects of Addition of Different Wines on Water Migration and Edible Quality of Braised Pork[J]. Science and Technology of Food Industry, 2021, 42(24): 104−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070284.

The Effects of Addition of Different Wines on Water Migration and Edible Quality of Braised Pork

More Information
  • Received Date: July 25, 2021
  • Available Online: October 24, 2021
  • In order to explore the effect of adding different wines on the eating quality and water migration of braised pork, braised pork cooked with rice wine, papaya wine, beer and mixed wine was taken as the research object, low-field nuclear magnetic resonance(lLF-NMR) and texture analyzers, calorimeters, etc. were used to detect changes in the edible quality, texture characteristics, nutritional content and internal moisture relaxation time of braised pork in this experiment. The results showed that through sensory evaluation, the overall acceptability of braised pork in the rice wine group was higher; the braised pork in papaya wine group had the highest fat, protein and calorie content, which were 51.95, 38.55 g/100 g and 623.50 kcal/100 g, respectively; the water content of beer group was the highest, up to 31.55 g/100 g; the hardness and shear force of braised meat in rice wine group were the lowest, which were 31.54 and 2.06 N, respectively, and the meat sample reached ideal taste and tenderness; the L*(brightness) value and a*(redness) value of the yellow wine group were higher, and the color was more red and bright. Through low-field NMR analysis, it was found that the beer group had the shortest relaxation time T21, and the water was more tightly bound to the substrate, and it was not easy to lose. The relaxation time(T22) and peak area T22 of papaya wine group were the longest, and the free water content of braised meat was the highest. To sum up, in the process of cooking braised pork, the braised pork with rice wine was the best in all aspects, followed by the mixed wine(rice wine+beer) group. The research results of this article would provide a reference for the standardized industrial production of braised pork, and also provide a basis for further exploring the mechanism of wine's influence on the texture and taste of traditional Chinese dishes.
  • [1]
    SEO S H, KIM E M, KIM Y B. Preferences and consumption patterns of consumer to develop processed pork products for export[J]. Korean Journal for Food Science of Animal Resources,2012,32(1):18−23. doi: 10.5851/kosfa.2012.32.1.18
    [2]
    DOMINGUEZ R, GOMEZ M, FONSECA S, et al. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat[J]. Meat Science,2014,97(2):223−230. doi: 10.1016/j.meatsci.2014.01.023
    [3]
    纪有华, 路新国. 红烧肉烹饪工艺及其影响因素研究[J]. 扬州大学烹饪学报,2010,27(2):31−36. [JI Y H, LU X G. Study on the cooking technology of braised pork and its influencing factors[J]. Culinary Journal of Yangzhou University,2010,27(2):31−36.
    [4]
    张根生, 郭洁, 石慧, 等. 红烧肉调味料配方的研究[J]. 中国调味品,2013,38(2):114−117. [ZHANG G S, GUO J, SHI H, et al. Study on the recipe of braised pork seasoning[J]. China Condiments,2013,38(2):114−117.
    [5]
    石奇磊, 任红涛, 余秋颖, 等. 二次正交旋转组合设计优化红烧肉酱汁加工工艺[J]. 中国调味品,2020,45(8):87−91. [SHI Q L, REN H T, YU Q Y, et al. Optimizing the processing technology of braised pork sauce with quadratic orthogonal rotation combination design[J]. China Condiments,2020,45(8):87−91.
    [6]
    史笑娜, 赵志磊, 黄峰, 等. 红烧肉加工过程中主要营养品质和食用品质的变化规律研究[J]. 食品工业科技,2016,37(13):86−91. [SHI X N, ZHAO Z L, HUANG F, et al. Study on the main nutritional quality and edible quality of braised pork during processing[J]. Science and Technology of Food Industry,2016,37(13):86−91.
    [7]
    顾伟钢, 张进杰, 姚燕佳, 等. 红烧肉制作过程中脂肪氧化和脂肪酸组成的变化[J]. 食品科学,2011,32(17):76−80. [GU W G, ZHANG J J, YAO Y J, et al. Fat oxidation and fatty acid composition changes during braised pork production[J]. Food Science,2011,32(17):76−80.
    [8]
    LV W, ZHANG M, BHANDARI B, et al. Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying[J]. Food and Bioprocess Technology,2017,10(11):2251−2260.
    [9]
    李鹏程, 刘宸, 王娇, 等. 低场核磁共振技术在食品品质分析中的研究进展[J]. 吉林医药学院学报,2017,38(6):465−467. [LI P C, LIU C, WANG J, et al. Research progress of low-field nuclear magnetic resonance technology in food quality analysis[J]. Journal of Jilin Medical College,2017,38(6):465−467.
    [10]
    BERTRAM H C, ERSEN H J. Applications of NMR in meat science[J]. Annual Reports on NMR Spectroscopy,2004,53:157−202.
    [11]
    杨赫鸿, 李沛军, 孔保华, 等. 低场核磁共振技术在肉品科学研究中的应用[J]. 食品工业科技,2012,33(13):400−405. [YANG H H, LI P J, KONG B H, et al. Application of low-field nuclear magnetic resonance technology in meat science research[J]. Science and Technology of Food Industry,2012,33(13):400−405.
    [12]
    HINRICHS R, GOTZ J, NOLL M, et al. Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance[J]. Food Research International,2004,37(7):667−676. doi: 10.1016/j.foodres.2004.02.005
    [13]
    盖圣美, 张中会, 邹玉峰, 等. 利用低场核磁共振检测分析注水猪肉水分子弛豫特性[J]. 食品安全质量检测学报,2017,8(6):1980−1986. [GAI S M, ZHANG Z H, ZOU Y F, et al. Analysis of the relaxation characteristics of water molecules in water-injected pork using low-field nuclear magnetic resonance detection[J]. Journal of Food Safety and Quality Inspection,2017,8(6):1980−1986.
    [14]
    孟舒雨, 赵改名, 李苗云, 等. 反复冻融过程中调理狮子头脂肪氧化与低场核磁共振弛豫特性的相关性[J]. 食品与发酵工业,2019,45(20):75−80. [MENG S Y, ZHAO G M, LI M Y, et al. The correlation between conditioning of lion’s head fat oxidation and low-field NMR relaxation characteristics during repeated freeze-thaw cycles[J]. Food and Fermentation Industries,2019,45(20):75−80.
    [15]
    长红. 料酒小档案[J]. 饮食科学,2009(9):23. [CHANG H. A small archive of cooking wine[J]. Diet Science,2009(9):23.
    [16]
    江玉祥. 从东坡肉到东坡肘子[J]. 文史杂志,2019(3):101−105. [JIANG Y X. From Dongpo meat to Dongpo pork[J]. Journal of Literature and History,2019(3):101−105. doi: 10.3969/j.issn.1003-6903.2019.03.025
    [17]
    王瑞花. 烹饪条件和配送方式对传统红烧猪肉品质的影响[D]. 杭州: 浙江大学, 2016.

    WANG R H. The effect of cooking conditions and delivery methods on the quality of traditional braised pork[D]. Hangzhou: Zhejiang University, 2016.
    [18]
    高庆, 汪志君. 啤酒的风味物质与啤酒烹饪[J]. 扬州大学烹饪学报,2004(2):13−19. [GAO Q, WANG Z J. Flavor substances of beer and beer cooking[J]. Culinary Journal of Yangzhou University,2004(2):13−19.
    [19]
    周帼萍, 张佑红, 汪芳安. 酿制木瓜果酒的工艺研究[J]. 酿酒,2005(6):51−53. [ZHOU W P, ZHANG Y H, WANG F A. Study on the technology of brewing papaya fruit wine[J]. Wine Making,2005(6):51−53.
    [20]
    朱文政, 严顺阳, 徐艳, 等. 顶空固相微萃取-气质联用分析不同烹制时间红烧肉挥发性风味成分[J]. 食品与发酵工业,2021,47(2):247−253. [ZHU W Z, YAN S Y, XU Y, et al. Analysis of volatile flavor components of braised pork with different cooking time by headspace solid PM-GC-MS[J]. Food and Fermentation Industries,2021,47(2):247−253.
    [21]
    朱小玲. 东坡肉的风味优化及成品的保鲜研究[D]. 扬州: 扬州大学, 2013.

    ZHU X L. Study on flavor optimization of Dongpo meat and preservation of finished products[D]. Yangzhou: Yangzhou University, 2013.
    [22]
    佚名. 中国烹饪古籍丛刊: 调鼎集[M]. 北京: 中国商业出版社, 1986.

    ANONYMOUS. Chinese culinary ancient books series: Tiao Ding Ji[J]. Beijing: China Commercial Publishing House, 1986.
    [23]
    王瑞睿. 过热蒸汽加工对猪肉品质影响研究[D]. 北京: 中国农业科学院, 2019.

    WANG R R. Study on the effect of superheated steam processing on pork quality[D]. Beijing: Chinese Academy of Agricultural Sciences, 2019.
    [24]
    KIM Y H, KEETON J T, SMITH B, et al. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions[J]. Food Chemistry,2008,115(1):272−278.
    [25]
    朱文政, 徐艳, 刘薇, 等. 烹制时间对狮子头营养品质和挥发性风味物质的影响[J]. 食品与发酵工业,2021,47(4):208−214. [ZHU W Z, XU Y, LIU W, et al. The effect of cooking time on the nutritional quality and volatile flavor compounds of lion head[J]. Food and Fermentation Industries,2021,47(4):208−214.
    [26]
    汤晓娟. 产胞外多糖酸面团发酵及其冷冻面团抗冻机理研究[D]. 杨凌: 江南大学, 2019.

    TANG X J. Study on the fermentation of extracellular polysaccharide-producing sourdough and the antifreeze mechanism of frozen dough[D]. Yangling: Jiangnan University, 2019.
    [27]
    谭悦, 王晓静, 陈光静, 等. 木瓜酒发酵过程中多酚类物质的高效液相色谱测定及含量变化分析[J]. 食品与发酵工业,2018,44(2):209−216. [TAN Y, WANG X J, CHEN G J, et al. Determination of polyphenols in papaya wine fermentation process by high performance liquid chromatography and content change analysis[J]. Food and Fermentation Industries,2018,44(2):209−216.
    [28]
    周惠健, 周瑞铮, 吴满刚, 等. 啤酒对红烧老鹅品质的影响[J]. 中国调味品,2019,44(2):20−31. [ZHOU H J, ZHOU R Z, WU M G, et al. The influence of beer on the quality of braised old goose[J]. China Condiments,2019,44(2):20−31.
    [29]
    赵笑颍, 秦雅莉, 沈圆圆, 等. 料酒腌制对油炸罗非鱼风味的变化分析[J]. 现代食品科技,2021,37(3):233−240. [ZHAO X Y, QIN Y L, SHEN Y Y, et al. The effect of cooking wine marinating on the flavor changes of fried tilapia[J]. Modern Food Science and Technology,2021,37(3):233−240.
    [30]
    赵越. 红烧肉在加工和储藏过程中的品质变化研究[D]. 杨凌: 江南大学, 2017

    ZHAO Y. Study on the quality changes of braised pork during processing and storage[D]. Yangling: Jiangnan University, 2017.
    [31]
    SHUIBI A M, ABDULLAH B M. Substitution of nitrite by sorbate and the effect on properties of mortadella[J]. Meat Science,2002,62(4):473−478. doi: 10.1016/S0309-1740(02)00041-4
    [32]
    黄明, 黄峰, 张首玉, 等. 热处理对猪肉食用品质的影响[J]. 食品科学,2009,30(23):189−192. [HUANG M, HUANG F, ZHANG S Y, et al. The effect of heat treatment on the eating quality of pork[J]. Food Science,2009,30(23):189−192. doi: 10.3321/j.issn:1002-6630.2009.23.042
    [33]
    ZHU X, RUUSUNEN M, GUSELLA M, et al. High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler pectoralis major muscles[J]. Meat Science,2011,89(2):181−188. doi: 10.1016/j.meatsci.2011.04.015
    [34]
    ISHIWATARI N, FUKUOKA M, SAKAI N. Effect of protein denaturation degree on texture and water state of cooked meat[J]. Journal of Food Engineering,2013,117(3):361−369. doi: 10.1016/j.jfoodeng.2013.03.013
    [35]
    赵钜阳, 石长波, 张琪. 微波复热功率及时间对速冻红烧肉品质的影响[J]. 食品安全质量检测学报,2017,8(9):3519−3525. [ZHAO J Y, SHI C B, ZHANG Q. The effect of microwave reheating power and time on the quality of quick-frozen braised pork[J]. Journal of Food Safety Quality Inspection,2017,8(9):3519−3525.
    [36]
    刘玲玲. 红烧肉加工过程中营养成分变化及丙烯酰胺抑制研究[D]. 南昌: 南昌大学, 2016.

    LIU L L. Study on the changes of nutrients and acrylamide inhibition during braised pork processing[D]. Nanchang: Nanchang University, 2016.
    [37]
    TORNBERG E. Effects of heat on meat proteins-Implications on structure and quality of meat products[J]. Meat Science,2005,70(3):493−508. doi: 10.1016/j.meatsci.2004.11.021
    [38]
    马志强, 钟艳, 魏雪林, 等. 不同冻藏时间的猪肉品质比较及其变化机制研究[J]. 食品工业科技: 1−15.

    MA Z Q, ZHONG Y, WEI X L, et al. Comparison of pork quality in different frozen storage time and its change mechanism[J]. Food Industry Science and Technology: 1−15.
    [39]
    姜晓文, 韩剑众. 生鲜猪肉持水性的核磁共振研究[J]. 食品工业科技,2009,30(7):128−130,133. [JIANG X X, HAN J Z. Nuclear magnetic resonance study on water holding capacity of fresh pork[J]. Science and Technology of Food Industry,2009,30(7):128−130,133.
    [40]
    HUGHES J M, OISETH S K, PURSLOW P P, et al. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness[J]. Meat Science,2014,98(3):520−532. doi: 10.1016/j.meatsci.2014.05.022
    [41]
    XIAO Q, TONG Q, LIM L T. Drying process of pullulan edible films forming solutions studied by ATR-FTIR with two-dimensional correlation spectroscopy[J]. Food Chemistry,2014,150(150):267−273.
  • Cited by

    Periodical cited type(13)

    1. 赖多,王德林,邵雪花,秦健,庄庆礼,肖维强. 余甘子果实斑点病菌LAMP可视化检测方法的建立. 西北农林科技大学学报(自然科学版). 2025(01): 69-79+90 .
    2. 吴紫彬,邹知静,刘亚男,吴雪辉. 基于模糊数学和响应面法优化余甘子果汁饮料生产工艺. 粮食与油脂. 2024(02): 100-105 .
    3. 姜加良,王雪丽,韩颖,张馨延. 响应面法优化石榴皮百香果果皮复合饮料发酵工艺及抗疲劳功能评价. 中国食品添加剂. 2024(03): 220-228 .
    4. 赖多,王德林,周国昌,邵雪花,秦健,庄庆礼,蔡时可,肖维强. 余甘子斑点病病原菌鉴定、生物学特性及防治药剂筛选. 南方农业学报. 2024(02): 479-488 .
    5. 唐勇琛,张洪平,毛桂福,樊玲凤,杨玉竹,张亚洲. 心脉舒一号口服液质量标准提升研究. 中国药业. 2024(14): 80-83 .
    6. 朱静,陈顺心,张一鸣,陈亚蓝. 不同酵母对圣女果果酒品质及挥发性风味物质的影响. 中国酿造. 2024(09): 177-184 .
    7. 刘一鸣,张运运. 酸枣果肉苦荞复合运动饮料的研制及其抗疲劳活性研究. 食品科技. 2024(12): 79-88 .
    8. 王紫菱,劳嘉,钟灿,贺炜,张水寒,金剑. 食疗中草药乳酸菌发酵与生物转化研究进展与展望. 食品与发酵工业. 2023(08): 318-324+334 .
    9. 蔡宁,于傲,佟永清. 百香果皮酵素饮料研制及对运动耐力的影响. 食品与发酵工业. 2023(10): 230-236 .
    10. 陈来凤,倪琳钰,邓成林,罗亚楠,李海燕,丰贵江,林秋叶. 乳酸菌发酵天麻口服液工艺优化. 食品工业科技. 2023(15): 193-202 . 本站查看
    11. 权树琳,张班,徐瑞豪,王慧慧. 灰树花子实体多糖的结构特性分析及提高小鼠的运动耐力. 现代食品科技. 2023(10): 25-34 .
    12. 雷露,余波,周景瑞,王川南,吴天祥. 天麻、苦荞醇提物对灰树花胞外多糖合成酶类的影响及天麻苦荞醇提物复配发酵液的抗疲劳作用. 现代食品科技. 2022(10): 33-39 .
    13. 李春峰,索文涛. β-环糊精-高良姜素复合物的制备及对小鼠运动疲劳的影响. 中国食品添加剂. 2022(12): 154-161 .

    Other cited types(3)

Catalog

    Article Metrics

    Article views (177) PDF downloads (28) Cited by(16)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return