炒制猪肉理化特性、食用品质和糖基化终产物对火候的响应分析

doi:10.3864/j.issn.0578-1752.2025.19.015

摘要/Abstract

摘要：

【目的】创建可视化方法控制猪肉片在炒制过程中受热均匀性，探究炒肉片理化特性、食用品质和糖基化终产物（advanced glycation end-products，AGEs）对火候的响应规律，为规范肉类炒制菜肴品质和推动传统菜肴工业化加工提供理论支持。【方法】基于红外热成像系统控制肉片在翻炒过程中的受热均匀性，探究不同火候下（小火和大火）肉片在炒制过程中水油含量、脂肪氧化和美拉德反应的变化规律，测定色泽和剪切力以评估炒肉的食用品质，并通过测定T₂弛豫时间和蛋白质二级结构解析肉片嫩度的演变原因；最后通过相关性分析揭示脂肪氧化和美拉德反应与AGEs的关联性。【结果】在相同的炒制时间下，小火组的水分含量和嫩度显著高于大火组，吸油量显著低于大火组。在炒制过程中，大火组肉片的硫代巴比妥酸值（thiobarbituric acid reactive substances，TBARS）、420 nm吸光度值（absorbance value at 420 nm，A₄₂₀）的变化幅度均高于小火组，说明火候的提高促进了脂肪氧化和美拉德反应。在炒制4 min后，大火组T₂₁弛豫时间下降的幅度是小火组的1.39倍，表明随着火候的提高，肌肉收缩加剧，肌原纤维间距进一步减小。与小火组相比，大火组中更多的有序β-折叠转变为无规则卷曲，说明大火组肉片的蛋白变性程度高于小火组。在相同的时间下，大火组肉片因经历更剧烈的收缩和蛋白变性导致其嫩度低于小火组。结合肉片的中心温度结果，对于加热到相同中心温度的样品，大火爆炒所需要的时间更短，蛋白的热变性程度更低，这使得大火爆炒比小火炒制更容易获得安全的咀嚼友好型炒制肉制品。此外，相关性分析表明脂肪氧化比美拉德反应对AGEs生成的贡献更大。【结论】红外热成像系统的应用解决了炒制过程中同锅不同熟带来的相关研究受限的问题。火候可以从时间和温度两个维度通过调节肉片的水油迁移、脂肪氧化、美拉德反应和蛋白结构来实现对产品食用品质的控制。

关键词: 红外热成像系统, 炒制猪肉片, 食用品质, 蛋白质二级结构, 糖基化终产物

Abstract:

【Objective】This study aimed to create a visualization method to control the heat uniformity of pork slices during stir-frying, and to investigate the response of physicochemical properties, edible quality and advanced glycation end-products (AGEs) of stir-fried pork to “Huohou” (low-level fire and high-level fire), which could provide the theoretical support for standardizing the quality of stir-fried meat dishes and promoting the industrialized processing of traditional dishes.【Method】The heat uniformity of the meat slices in the stir-frying process was controlled based on the infrared thermal imaging system, and the changing rules of water and oil content, lipid oxidation and Maillard reaction of meat slices in stir-frying process were investigated under different “Huohou”. The edible quality of the sample was assessed by determining the color and shear force. Subsequently, the reasons for the evolution of pork tenderness were analyzed by measuring T₂ relaxation time and protein secondary structure. Finally, correlation analyses were performed to reveal the correlations of lipid oxidization and the Maillard reaction with AGEs.【Result】At the same stir-frying time, the water content and tenderness of the low-level fire group were significantly higher than those of the high-level fire group, and the oil content was significantly lower than that of the high-level fire group. During the stir-frying process, the thiobarbituric acid reactive substances (TBARS) and absorbance value at 420 nm (A₄₂₀) of the meat slices from the high-level fire group were higher than those from the low-level fire group, indicating that increasing “Huohou” accelerated the lipid oxidation and the Maillard reaction. After stir-frying for 4 min, the decrease in T₂₁ relaxation time of meat slices from the high-level fire group was 1.39 times that from the low-level fire group, which indicated that muscle contraction was intensified, and the myofibrillar distance was further reduced with the increase of “Huohou”. Compared with the low-level fire group, the high-level fire group had more ordered β-sheets transformed into random coils, suggesting that the degree of protein denaturation in the meat slices from the high-level fire group was higher than that of the low-level fire group. Meanwhile, the meat slices from high-level fire group experienced more severe contraction and protein denaturation, resulting in lower tenderness than those from low-level fire group. Combined with the results of the center temperature of the meat slices, high-level fire stir-frying took less time for samples heated to the same center temperature. High-level fire-treated meat slices experienced shorter periods of oxidation and thermal denaturation, making it easier to obtain safer and chewing-friendly meat products compared with low-level fire-treated meat slices. In addition, correlation analysis showed that lipid oxidation contributed more to the generation of AGEs than the Maillard reaction.【Conclusion】The application of infrared thermal imaging system solves the problem of limited research related to the stir-frying process caused by different degrees of doneness in the same pot. “Huohou” could be used to achieve control of the product's edible quality by regulating the water-oil migration, lipid oxidation, Maillard reaction, and protein structure of the meat slices in both time and temperature dimensions.

Key words: infrared thermal imaging system, stir-fried pork slices, edible quality, protein secondary structure, advanced glycation end-products

徐颖, 季文彤, 魏文松, 胡小佳, 姜元荣, 杨平, 张春晖. 炒制猪肉理化特性、食用品质和糖基化终产物对火候的响应分析[J]. 中国农业科学, 2025, 58(19): 4000-4013.

XU Ying, JI WenTong, WEI WenSong, HU XiaoJia, JIANG YuanRong, YANG Ping, ZHANG ChunHui. Response of Physicochemical Properties, Edible Quality and Advanced Glycation End-Products of Stir-Fried Pork to “Huohou”[J]. Scientia Agricultura Sinica, 2025, 58(19): 4000-4013.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2025.19.015

https://www.chinaagrisci.com/CN/Y2025/V58/I19/4000

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指标 Index	时间 Time (min)	火候 Huohou
指标 Index	时间 Time (min)	小火Low-level fire	大火High-level fire
油温 Oil temperature (℃)	0	180.23±0.25bA	180.27±0.25eA
	1	80.67±2.61eB	220.43±3.18dA
	2	132.60±3.48dB	258.26±5.95cA
	3	168.73±5.69cB	289.99±3.71bA
	4	207.05±4.56aB	328.56±4.03aA
肉片中心温度 Center temperature of meat slices (℃)	0	20.53±0.55eA	20.87±0.32eA
	1	65.93±0.47dB	88.10±0.46dA
	2	83.10±0.30cB	99.83±0.91cA
	3	86.10±0.20bB	107.60±0.45bA
	4	96.60±0.36aB	110.20±0.36aA

指标 Index	时间 Time (min)	火候 Huohou
指标 Index	时间 Time (min)	小火Low-level fire	大火High-level fire
水分质量分数 Water content (%)	0	73.97±0.62aA	73.97±0.62aA
	1	66.91±0.74bA	65.44±0.70bA
	2	64.23±1.03cA	52.19±1.30cB
	3	61.20±0.91dA	39.27±1.84dB
	4	56.97±0.74eA	28.74±2.35eB
油脂质量分数 Oil content (%)	0	2.24±0.06eA	2.24±0.06eA
	1	3.80±0.19dB	4.85±0.34dA
	2	5.99±0.18cB	9.69±0.32cA
	3	7.90±0.58bB	15.70±0.52bA
	4	9.12±0.78aB	17.92±0.39aA

火候 Huohou	时间 Time (min)	T_2b(ms)	T₂₁ (ms)	T₂₂ (ms)
小火 Low-level fire	0	1.67±0.13aA	44.02±1.78aA	647.30±54.02aA
	1	0.59±0.09bB	32.41±1.34bA	358.52±14.80bA
	2	0.54±0.08bB	27.51±1.94cA	284.47±33.52bcA
	3	0.47±0.10bB	20.70±0.00dA	240.17±9.68cdA
	4	0.43±0.02bB	18.41±0.76dA	194.27±7.83dA
大火 High-level fire	0	1.67±0.13aA	44.02±1.78aA	647.30±54.02aA
	1	1.11±0.26bA	24.42±1.01bB	223.78±9.02bB
	2	1.41±0.10abA	18.09±2.55cB	185.54±13.11bcB
	3	1.10±0.21bA	10.26±1.30dB	124.36±9.90cdB
	4	0.98±0.21bA	8.30±1.05dB	113.48±13.37dB

火候 Huohou	时间 Time (min)	相对含量 Relative content (%)
火候 Huohou	时间 Time (min)	α-螺旋 α-Helix	β-折叠 β-Sheet	β-转角 β-Turn	无规则卷曲 Random coil
小火 Low-level fire	0	30.95±2.17aA	33.32±0.82abA	23.25±0.03aA	12.15±0.71cA
	1	27.30±2.29aA	36.09±0.64bA	20.19±0.67bB	16.42±1.83bA
	2	21.02±1.64bA	30.51±1.59bA	22.64±1.17abA	25.83±0.49aA
	3	21.37±1.01bA	30.44±0.71bA	22.55±0.76abA	25.64±0.95aB
	4	20.87±1.61bA	30.86±1.67bA	20.97±1.91bA	24.98±1.83aB
大火 High-level fire	0	30.95±2.17aA	33.32±0.82aA	23.25±0.03abA	12.15±0.71dA
	1	25.75±1.00bA	33.24±1.57aB	24.56±0.06aA	18.84±1.76cA
	2	20.34±1.78cA	32.74±2.32abA	21.39±1.24bcA	25.53±0.54bA
	3	19.37±0.16c	30.37±0.80abA	20.85±0.46bcB	29.42±1.42aA
	4	19.38±1.00cA	29.06±0.66bA	19.72±2.13cA	31.84±1.27aA