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Interaction of different sugars and roasting methods on the physical and chemical properties of Chinese-style pork jerky

机译：不同糖分和烘烤方法对中式猪肉干理化特性的影响

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摘要

Six different treatments made up of three roasting methods (commercial oven, charcoal, and far-infrared grill) and different added sugars (glucose and sucrose) were analyzed for their effect on the physical and chemical attributes of Chinese-style pork jerky. Pork jerky treated with sucrose had a lower moisture content and water activity (a_w) than product treated with glucose. Those samples roasted using a far-infrared grill also had a lower moisture content and a_w than those roasted using a commercial oven or charcoal grill. The protein solubility of pork jerky with glucose was lower than with sucrose and pork jerky roasted using a commercial oven had higher protein solubility than the product made by far-infrared or charcoal grill. Glucose incorporated into pork jerky showed a slightly higher non-enzymatic browning than with sucrose and the non-enzymatic browning of pork jerky roasted by charcoal grill was higher for roasting using a commercial oven or far-infrared grill. The panel test foundsignificant differences between the sugar treatments with respect to the following attributes: chewiness, hardness, sweetness and, appearance. However, the panel test for the pork jerky showed no significantly preference among the roasting methods. Thechanges in extractability of myosin heavy chain showed that this was lower with glucose than with sucrose.
机译：分析了由三种烘烤方法（商用烤箱，木炭和远红外线烧烤）和不同添加的糖分（葡萄糖和蔗糖）组成的六种不同处理方法对中式猪肉干的理化特性的影响。用蔗糖处理的猪肉干比用葡萄糖处理的产品具有较低的水分含量和水分活度（a_w）。与使用市售烤箱或木炭烧烤炉烧烤的样品相比，使用远红外烧烤炉烧烤的样品的含水量和水分含量也较低。葡萄糖对猪肉干的蛋白质溶解度低于蔗糖，用市售烤箱烘烤的猪肉干的蛋白质溶解度比远红外线或木炭烧烤的产品高。掺入猪肉干的葡萄糖显示出比蔗糖略高的非酶褐变，而用木炭烤架烤制的猪肉干的非酶褐变更高，以商业烤箱或远红外烤架进行烘烤。面板测试发现糖处理之间在以下属性方面存在显着差异：咀嚼性，硬度，甜度和外观。但是，对猪肉干的面板测试显示，在烘烤方法中没有明显的偏爱。肌球蛋白重链可萃取性的变化表明，葡萄糖比蔗糖低。

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