摘要
在食品烹饪的应用方面,微波加热技术具有节约时间、无异味和营养成分保留率高等特点,是一种理想的烹饪技术。本研究以猪背最长肌切成5 cm×5 cm×1.5 cm的方块为材料,用聚丙烯酰胺凝胶电泳(SDS-PAGE电泳)法对微波和水浴加热的样品进行蛋白变性终点温度鉴定,并对加热至终点温度之后的样品从蒸煮损失、色差、持水能力、剪切力及加热至终点所耗电量进行对比分析及方差分析和显著性分析。结果表明,对于变频微波炉,900 W与700 W加热均需70 s,500 W加热需120 s,而对于非变频品微波炉,100%功率加热需80 s,80%功率加热需100 s,50%功率加热需140 s。在此基础上,对加热至终点温度之后的样品品质及加热至终点所耗电量进行对比分析,得出700 W功率加热的样品质量最佳,消耗电能最少。
The application of microwave heating in food cooking can not only save time but also make food with more nutrition and less off-flavors, which is an ideal method for cooking. The longest back muscle of pig was cut into 5 cm× 5 cm × 1.5 cm cube, and three pieces of pork were studied each time, then the SDS-PAGE method was applied in appraising protein thermal denature. Meanwhile, cooking loss, chromatic aberration, water-holding capacity, sheafing force and power consumption during heating of the processed samples were analyzed. Variance and significant analysis of the results were also conducted. The results showed that for the variable frequency microwave oven, the heating time of the pork under the power of 900 W and 700 W were both 70 s, and the heating time for the power of 500 W was 120 s. For the non variable frequency microwave oven, heating time was 80 s, 100 s, 140s for the power of 100%, 80%, and 50%, respectively. Finally, it was concluded that the quality of the samples heated by the power of 700 W was best, and the consumption of electricity was the lowest.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第6期181-185,97,共6页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31301559)
中央高校科研业务项目(2013ZM0025)
华工大-美的微波食品联合研究项目
关键词
SDS-PAGE电泳
微波加热
终点温度
猪肉
polyacrylamide gelelectrophoresis
microwave heating
end-point temperature
pork
