【摘要】 研究了水浴复热(water bath heating, WH)、微波复热(microwave heating, MH)、蒸汽复热(steam heating, ST)3种不同复热方式对糖醋排骨水分含量、离心损失率、质构、色泽以及挥发性风味的影响。结果表明,复热均会使糖醋排骨产品的品质下降。其中WH对产品品质失真影响最小,水分含量损失最小,为8.00%,硬度增加最少,为13.69%,ST次之,MH对产品品质损害最大。气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)显示:共鉴定出60种挥发性风味成分,其中醛类14种,醇类8种,酯类7种,酚类3种,酸类10种,烃类10种,酮类2种,醚类1种,杂环类化合物5种。在WH、MH、ST 3种复热方式中分别检测到57,56,53种挥发性风味成分,总相对含量最高的均为醛类和醚类,其中WH两者之和总量达66.76%,且对气味物质影响较小。因此,在家庭式复热方式中推荐以WH来加工糖醋排骨产品。更多还原

【Abstract】 The effects of three different reheating methods such as water bath heating(WH), microwave heating(MH), steam heating(ST) on moisture content, centrifugal loss rate, texture, color and volatile flavor of sweet and sour pork ribs are studied. The results show that reheating would decrease the quality of sweet and sour pork ribs. Among them, WH has the least effect on product quality distortion, the loss of moisture content is the least, which is 8.00%, and the hardness increase is the least, which is 13.69%, followed by ST, MH has the largest damage to product quality. The gas chromatography-mass spectrometry(GC-MS) analysis shows that a total of 60 volatile flavor components are identified, including 14 aldehydes, 8 alcohols, 7 esters, 3 phenols, 10 acids, 10 hydrocarbons, 2 ketones, 1 ether and 5 heterocyclic compounds. 57, 56, 53 volatile flavor components are detected by the three reheating methods of WH, MH and ST respectively. The total relative content of aldehydes and ethers is the highest, and the total amount of aldehydes and ethers by WH is 66.76%,which has little effect on flavor components.Therefore, WH is recommended to process sweet and sour pork ribs in the family reheating method.更多还原