罗汉果甜苷对炖煮五花肉品质及贮藏稳定性的影响

张瑛; 张宇晴; 杨铭铎; 何志贵; 崔莹莹; 王敬涵; 李欣

doi:10.13386/j.issn1002-0306.2022070172

罗汉果甜苷对炖煮五花肉品质及贮藏稳定性的影响

doi: 10.13386/j.issn1002-0306.2022070172

张瑛^{1, 2, 3,},
张宇晴^{1, 3},
杨铭铎^{1, 2, 3},
何志贵^1,*, ,,
崔莹莹^{1, 3},
王敬涵¹,
李欣²

1.
桂林旅游学院休闲与健康学院，广西桂林 541006
2.
哈尔滨商业大学旅游烹饪学院，黑龙江哈尔滨 150076
3.
哈尔滨商业大学，中式快餐研究发展中心博士后科研基地，黑龙江哈尔滨 150076

基金项目: 广西壮族自治区本级财政科技计划项目广西重点研发计划（2018AB49021）。

详细信息

作者简介:
张瑛（1997−），女，硕士研究生，研究方向：烹饪科学，E-mail：zhangying7854@163.com

通讯作者:
何志贵（1980−），男，博士，教授，研究方向：植物与功能食品，E-mail：906260300@qq.com

中图分类号: TS251.5⁺1
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出版历程
- 收稿日期: 2022-07-18
- 刊出日期: 2023-05-15

Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly

ZHANG Ying^{1, 2, 3
,},
ZHANG Yuqing^{1, 3},
YANG Mingduo^{1, 2, 3},
HE Zhigui^{1,*
, ,},
CUI Yingying^{1, 3},
WANG Jinghan¹,
LI Xin²

1.
College of Leisure and Health, Guilin Tourism University, Guilin 541006, China
2.
College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China
3.
Post-doctoral Research Base, Center for Chinese Fast Food and Development, Harbin University of Commerce, Harbin 150076, China

摘要

摘要: 探究不同添加量的罗汉果甜苷（0%、0.1%、0.3%、0.5%）对炖煮五花肉的品质及贮藏稳定性的影响。通过测定炖煮五花肉的感官、质构、色泽，以及贮藏期间的pH、TBARS值、菌落总数的变化。结果表明：当添加0.3%罗汉果甜苷时，炖煮五花肉口感最佳，色泽光亮，具有罗汉果香甜味，抑制脂肪氧化效果显著（P<0.05）；与空白组相比，炖煮五花肉贮藏12 d时，添加0.5%罗汉果甜苷的样品TBARS值下降47.10%，菌落总数下降19.57%，pH较稳定，脂肪层的L^*值和a^*值下降程度小，b^*值变化不显著。经相关性分析，添加罗汉果甜苷炖煮五花肉的TBARS值与贮藏过程中的指标变化存在显著相关性（P<0.05），说明适量的罗汉果甜苷可以有效提高炖肉品质，改善肉质弹性、内聚性等，能够抑制脂肪氧化及微生物生长，适当延缓贮藏期，起到护色、抗氧化、抗菌等作用。由此可见，罗汉果甜苷作为天然非糖甜味剂能够改善肉制品品质，在天然抗氧化剂方向也具有一定应用前景。
- 罗汉果甜苷 /
- 猪五花肉 /
- 天然甜味剂 /
- 抗氧性活性 /
- 抑菌活性
Abstract: In order to explore the effects of different amounts of mogroside (0%, 0.1%, 0.3%, 0.5%) on the quality and the storage stability of stewed pork belly. By measuring the sensory, texture, color of the stewed pork belly, as well as the pH value, TBARS value, total number of bacterial colonies and other indicators during storage, the analysis showed: When 0.3% mogroside was added, the stewed pork belly had the best taste, bright color, aroma and sweetness of Siraitia grosvenorii, and obvious effect of inhibiting fat oxidation (P<0.05). Compared with the blank group, when the stewed pork belly was stored for 12 days, the TBARS value of the samples added with 0.5% mogroside decreased by 47.10%, the total number of colonies decreased by 19.57%, the pH was relatively stable, and the L^* value and a^* value of the fat layer decreased slightly, and the b^* value did not change significantly. Correlation analysis showed that there was a significant (P<0.05) correlation between the TBARS value of pork belly stewed with mogroside and the index changes during storage, indicating that an appropriate amount of mogrosides could effectively improve the quality of stewed meat, improve meat elasticity, cohesion, etc. It could also inhibit fat oxidation and microbial growth, appropriately delay the storage period, and play the role of color protection, anti-oxidation, and antibacterial. It could be seen that mogroside as a natural non-sugar sweetener could improve the quality of meat products, and also had certain application prospects in the direction of natural antioxidants.
- mogroside /
- pork belly /
- natural sweetener /
- antioxidant capacity /
- antibacterial activity

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图 1 罗汉果甜苷添加量对炖煮五花肉TBARS值的影响

注：R为生肉；不同小写字母表示各组间差异显著（P<0.05）。

Figure 1. Effects of different amounts of mogrosides on TBARS value of stewed pork belly

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图 2 罗汉果甜苷添加量对炖煮五花肉贮藏期间pH的影响

注：不同大写字母代表同一贮藏时间不同处理组的差异显著（P<0.05）；不同小写字母代表同一处理组不同贮藏时间的差异显著（P<0.05）；图3同。

Figure 2. Effects of mogrosides amounts on pH value of stewed pork belly during storage

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图 3 罗汉果甜苷添加量对炖煮五花肉贮藏期间TBARS值的影响

Figure 3. Effects of mogrosides amounts on TBARS value of stewed pork belly during storage

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图 4 罗汉果甜苷添加量对炖煮五花肉贮藏期间菌落总数的影响

注：不同大写字母代表同一处理组不同贮藏时间的差异显著（P<0.05）；不同小写字母代表同一贮藏时间不同处理组的差异显著（P<0.05）。

Figure 4. Effects of mogrosides amounts on total bacterial counts of stewed pork belly during storage

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表 1 感官评定标准

Table 1. Sensory evaluation criteria

指标	具体描述	分值
色泽（25分）	色泽光亮、润泽	20~25
	色泽光亮，光泽一般	14~19
	色泽暗淡，无光泽	1~13
香气（25分）	肉香浓郁，香味持久，含罗汉果香甜	20~25
	肉香良好，罗汉果味较淡或较浓	14~19
	无明显香气特征，或有异味	1~13
滋味（25分）	滋味较好，口感独特	20~25
	滋味、口感适中	14~19
	滋味较差，口感欠佳	1~13
质地（25分）	质地良好，肉质弹性较好	20~25
	质地适中，肉质一般	14~19
	质地软烂，肉质无弹性	1~13

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表 2 罗汉果甜苷添加量对炖煮五花肉感官评价的影响

Table 2. Effects of mogroside amounts on sensory evaluation of stewed pork belly

指标	罗汉果苷添加量
指标	0%	0.1%	0.3%	0.5%
色泽	19.13±0.32^c	21.57±0.60^b	22.67±0.21^b	24.25±0.28^a
香气	13.36±0.31^d	20.27±0.30^b	22.19±0.88^a	17.17±0.29^c
滋味	19.85±0.79^b	22.26±0.37^a	23.41±0.36^a	22.04±0.90^a
质地	18.37±0.24^c	19.80±0.52^b	21.69±0.81^a	22.03±0.06^a
总分	70.71	83.90	89.96	85.49
注：同行不同小写字母表示各组间差异显著（P<0.05）；表3~表5同。

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表 3 罗汉果甜苷添加量对炖煮五花肉瘦肉层质构的影响

Table 3. Effects of different amounts of mogrosides on the texture of lean layer of stewed pork belly

罗汉果甜苷添加量（%）	硬度（N）	弹性（mm）	咀嚼性（mJ）	内聚性	粘附性（N·mm）
0	28.82±0.32^a	3.69±0.45^a	45.64±1.49^ab	0.42±0.03^a	0.10±0.01^b
0.1	27.43±0.87^a	3.43±0.17^a	46.76±0.62^a	0.40±0.02^ab	0.11±0.01^b
0.3	25.70±1.98^a	3.09±0.08^a	45.19±1.20^ab	0.35±0.03^b	0.12±0.03^b
0.5	28.14±1.38^a	3.38±0.49^a	43.75±1.03^b	0.36±0.01^b	0.15±0.02^a

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表 4 罗汉果甜苷添加量对炖煮五花肉脂肪层质构的影响

Table 4. Effects of different amounts of mogrosides on the texture of fat layer of stewed pork belly

罗汉果甜苷添加量（%）	硬度（N）	弹性（mm）	咀嚼性（mJ）	内聚性	粘附性（N·mm）
0	9.36±0.03^a	3.37±0.56^b	11.86±1.18^a	0.69±0.01^a	0.06±0.01^a
0.1	9.86±0.76^a	4.09±0.40^ab	12.16±0.41^a	0.66±0.02^ab	0.09±0.01^a
0.3	8.61±0.57^a	4.12±0.03^ab	13.96±2.44^a	0.65±0.05^ab	0.10±0.03^a
0.5	8.01±1.72^a	4.36±0.32^a	13.44±1.18^a	0.62±0.01^b	0.08±0.02^a

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表 5 罗汉果甜苷添加量对炖煮五花肉色泽的影响

Table 5. Effects of different amounts of mogrosides on the color of stewed pork belly

部位	指标	罗汉果甜苷添加量（%）
部位	指标	0	0.1	0.3	0.5
瘦肉层	L^*	53.91±0.19^b	54.70±0.29^ab	56.95±0.37^a	57.12±0.24^a
	a^*	1.55±0.31^a	1.33±0.27^a	2.23±0.52^a	2.18±0.69^a
	b^*	10.01±0.46^b	11.39±0.19^a	11.55±0.14^a	12.22±0.90^a
脂肪层	L^*	60.60±0.49^a	61.16±0.44^a	60.29±0.05^a	60.44±0.64^a
	a^*	2.42±0.28^a	1.38±0.78^b	1.24±0.19^b	1.62±0.50^ab
	b^*	14.70±0.29^a	14.28±0.11^a	13.27±0.26^a	14.54±0.80^a

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表 6 罗汉果甜苷添加量对炖煮五花肉贮藏期间色泽的影响

Table 6. Effects of mogrosides amounts on the color of stewed pork belly during storage

指标	贮藏时间（d）	部位		罗汉果苷添加量（%）
指标	贮藏时间（d）	部位	0	0.1	0.3	0.5
L^*	1	瘦肉层	52.49±0.54^Ba	53.11±0.95^Ba	56.30±0.07^Aa	56.99±0.11^Aa
	1	脂肪层	60.23±0.25^Ba	61.08±0.08^Aa	60.24±0.07^Ba	60.35±0.09^Ba
	3	瘦肉层	51.15±0.13^Bb	52.60±0.79^Bab	55.27±0.50^Aab	56.57±0.59^Aa
	3	脂肪层	60.10±0.18^Ba	61.02±0.02^Aa	60.12±0.10^Bab	60.14±0.12^Ba
	6	瘦肉层	50.20±0.09^Bb	52.13±0.15^Cab	55.10±0.40^Bab	56.62±0.35^Aa
	6	脂肪层	58.70±0.27^Bb	60.23±0.07^Aab	60.04±0.05^Aab	60.23±0.15^Aab
	9	瘦肉层	49.07±0.21^Bc	51.10±0.10^Cbc	54.57±0.49^Bbc	56.00±0.20^Aa
	9	脂肪层	59.10±0.10^Bb	59.73±0.11^Ab	59.53±0.30^ABab	59.07±0.12^Bb
	12	瘦肉层	47.47±0.64^Bd	49.67±0.42^Cc	52.43±0.35^Bbc	54.63±0.50^Ab
	12	脂肪层	59.30±0.17^Bb	59.53±0.05^Abb	59.40±0.52^ABb	60.23±0.25^Aa
a^*	1	瘦肉层	1.50±0.04^Ba	1.61±0.03^Ba	2.29±0.07^Aa	2.20±0.10^Aa
	1	脂肪层	2.44±0.05^Aa	1.40±0.13^Cb	1.37±0.12^Ca	1.70±0.02^Ba
	3	瘦肉层	1.39±0.02^Cb	1.59±0.01^Ba	2.16±0.02^Ab	2.17±0.05^Aa
	3	脂肪层	1.85±0.05^Ab	1.56±0.12^Bab	1.38±0.11^Ba	1.59±0.09^Ba
	6	瘦肉层	1.23±0.02^Cc	1.53±0.01^Bb	2.14±0.04^Abc	2.11±0.01^Aab
	6	脂肪层	1.82±0.21^Ab	1.64±0.16^Aab	1.43±0.10^Aa	1.48±0.33^Aa
	9	瘦肉层	1.16±0.03^Cd	1.46±0.02^Bc	2.11±0.03^Abc	2.08±0.03^Aab
	9	脂肪层	1.75±0.18^Ab	1.64±0.14^Aab	1.45±0.21^Aa	1.54±0.11^Aa
	12	瘦肉层	1.02±0.03^Ce	1.38±0.03^Bd	2.10±0.01^Ac	2.12±0.03^Ab
	12	脂肪层	1.75±0.26^Ab	1.78±0.12^Aa	1.47±0.06^Aa	1.45±0.09^Aa
b^*	1	瘦肉层	11.84±0.07^Bd	11.35±0.14^Cd	11.57±0.08^Ce	12.20±0.02^Ae
	1	脂肪层	14.36±0.23^Aa	14.45±0.15^Aa	13.33±0.11^Ba	14.66±0.20^Aab
	3	瘦肉层	11.93±0.06^Bcd	11.60±0.13^Ccd	11.86±0.11^Bd	12.76±0.04^Ad
	3	脂肪层	14.24±0.23^Aa	14.47±0.16^Aa	13.43±0.12^Ba	14.69±0.06^Ab
	6	瘦肉层	12.05±0.04^BCc	11.87±0.07^Cc	12.61±0.10^Bc	13.82±0.07^Ac
	6	脂肪层	14.31±0.10^Aba	14.51±0.18^Aa	13.70±0.21^Ba	14.72±0.03^Aab
	9	瘦肉层	12.34±0.04^Cb	12.41±0.10^BCb	12.61±0.10^Bb	12.61±0.06^Ab
	9	脂肪层	14.16±0.19^Ba	14.42±0.10^Ba	13.49±0.24^Ca	14.72±0.03^Aab
	12	瘦肉层	12.79±0.03^Ca	12.81±0.05^Ca	13.13±0.03^Ba	14.19±0.04^Aa
	12	脂肪层	14.05±0.18^Ba	14.60±0.24^Aa	13.72±0.15^Ba	14.78±0.01^Aab
注：不同大写字母代表同一贮藏时间不同处理组的差异显著（P<0.05）；不同小写字母代表同一处理组不同贮藏时间的差异显著（P<0.05）。

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表 7 各指标间的Pearson相关系数

Table 7. Pearson's correlation coefficient between each index

相关系数	X₁	X₂	X₃	X₄	X₅	X₆	X₇
X₁	1	0.838^**	0.755^**	0.854^**	−0.881^**	−0.824^**	−0.814^**
X₂		1	0.917^**	0.982^**	−0.965^**	−0.994^**	−0.719^**
X₃			1	0.967^**	−0.876^**	−0.882^**	−0.558^*
X₄				1	−0.953^**	−0.962^**	−0.684^**
X₅					1	0.967^**	0.834^**
X₆						1	0.734^**
X₇							1
注：X₁表示炖煮五花肉的TBARS值，X₂、X₃、X₄表示炖猪五花肉在贮藏12 d的TBARS值、菌落总数、pH，X₅、X₆、X₇表示贮藏12 d时炖煮五花肉瘦肉层的L^、a^、b^值；表示P<0.05，显著相关，**表示P<0.01，极显著相关。

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