【作者】 张勉；

【导师】 刘忠义；

【作者基本信息】 湘潭大学 ， 生物化工， 2011， 硕士

【摘要】 公共营养配餐的发展,对于居民膳食的均衡和健康水平的提高具有积极促进作用。但对营养配餐用肉制品的营养成分、加工及储藏等营养配餐的基础研究进行的比较少,对公共营养配餐体系的建立和推广造成了严重的影响。本论文对广东地区常用的配餐用肉制品进行了分析和评价,对广式卤猪肉加工过程中营养成分、质构和挥发性风味物质的变化进行研究,对盐水鸡腿的盐渗透规律和防腐进行了探讨。主要研究结果如下:1白切鸡、蒸鱼、烧鹅、卤猪肉、卤牛肉和叉烧等广东地区常用配餐的肉制品的EAA/TAA值都超过FAO/WHO推荐的氨基酸组成理想模式,是营养价值较高的食物蛋白。蛋氨酸+半胱氨酸是第一限制性氨基酸。2卤制时间对广式卤猪肉的硬度、咀嚼性、蒸煮损失、硫代巴比妥酸（TBA）值和可溶性蛋白的影响最大,煮制时间、肉的厚度分别对广式卤猪肉的弹性和黏聚性有最大影响。广式卤猪肉的硬度、弹性、咀嚼性、蒸煮损失、可溶性蛋白和TBA互相之间相关性显著。通过固相微萃取和气相色谱-质谱（SPME-GC/MS）分析,不同工艺条件下的广式卤猪肉中共发现34种挥发性风味物质,其中醇类11种、醛类8种、酮类3种、烃类5种、酯类1种、醚类1种、酚类2种、芳香类2种、杂环类1种。并且确定了广式卤猪肉的主体挥发性风味物质为己醛、苯甲醛、壬醛、肉桂醛、1-辛烯-3-醇、按叶醇和3-辛酮。3盐水鸡腿中层和内层的模型中渗透率和时间、盐水浓度的线性关系显著,渗透回归模型分别为B=0.149A1-0.007A2-0.078和B=0.057A1-0.005A2+0.68。根据苹果酸、柠檬酸、Nisin和乳酸钠对盐水鸡腿的单因素防腐效果,通过旋转正交实验,得到有效的回归方程为:Y=0.003X₁-0.003333X₂+ 0.003333X₃+0.001167X₄-0.00675X₁²- 0.006X₂²-0.00525X₃²-0.004X₄²-0.00075X₁*X₂-0.002X₁*X₃-0.00025X₁*X₄-0.00125X₂*X₃-0.0035X₂X₄+0.993667。经过对方程的进一步分析得到复合防腐剂最优配比为苹果酸1.7 g/100g、柠檬酸1.2 g/100g、Nisin 0.18 g/100g和乳酸钠2.6 g/100g。更多还原

【Abstract】 The development of public nutritional diet has a positive effect on dietary balance and the improvement of residents’health. But the basic research on the nutritional content、processing and storage of meat products was relatively rarely carried out, so it badly affected the establishment of public nutritional diet system and promotion. The common meat products in GuangDong province was investigated in this study, the variation of nutritional composition, texture and volatile flavor compounds were studied in the processing of Cantonese-style stewed pork, the osmotic law of salt and antisepsis of brine chicken leg was also studied.The major findings are as following:（1） The EAA/TAA of boiled chicken, steamed fish, roasted goose, stewed pork, stewed beef and char siew of meat products of nutritious meals in Guang Dong were more than the FAO / WHO amino acid composition of the ideal model, the nutritional value of their protein were relatively high. Met and Cys was the first restricted amino acid.（2） Bittern time has the strongest influence on the hardness、chewiness、loss of cooking、TBA、and soluble protein of Cantonese-style stewed pork, while blanching time and thickness mainly impacts the Cantonese-style stewed pork springiness and cohesiveness.Hardness、elasticity、chewiness、soluble protein、cooking loss and TBA of Cantonese-style stewed pork was significantly related to each other. Thirty-four species of volatile flavor compounds were identified from various process parameters of Cantonese-style stewed pork with SPME-GC/MS. There were 11 alcohols, 8 aldehydes, 3 Ketones, 5 alkanes, 1 ester, 2 Phenols, 2 Aromatics, 1 Heterocyclic. And the main volatile flavor compounds of Cantonese-style stewed pork were Hexanal, Benzaldehyde, Nonanal, Cinnamaldehyde, 1-Octen-3-ol , Eucalyptol and 3-Octanone.（3） The osmotic law of the middle and inner layers of brine chicken leg was determined, showing that there was an obvious linear relationship between the osmotic rate and cooking time and the concentration of salt solution, the osmotic model were: B=0.149A1-0.007A2-0.078 and B=0.057A1-0.005A2+0.68, respectively. According to the antisepsis effect of 4 preservative: malic acid, citric acid, Nisin, sodium lactate on brine chicken leg , experiments designed by the orthogonal rotation, the effective regression equation:Y=0.003X₁-0.003333X₂+0.003333X₃+0.001167X₄-0.00675X₁2-0.006X₂²-0.00525X₃²-0.004X₄²-0.00075X₁*X₂-0.002X₁*X₃-0.00025X₁*X₄-0.00125X₂*X₃- 0.0035X₂X₄ +0.993667. After further analysis on the equation, the optimal ratio of complex preservative: malic acid 1.7 g/100g, citric acid 1.2 g/100g, Nisin 0.18 g/100g and sodium lactate 2.6 g/100g.更多还原