Study On The Seperation And Changes Of Braised Pork Bolus Emulsion During Oral Processing

When eating food containing fat,the fat in the food will be broken and mixed with saliva to produce aggregation and flocculation,active ingredients such as proteins in saliva are adsorbed on the surface of the fat particles to form a stable emulsion.Braised pork,which contains fat and lean meat and rich in fat,is the most suitable meat food for oral processing research.This article first takes braised pork produced by three different processes as the research object,monitors the change law of fat during processing,and selects the model carrier of braised pork suitable for subsequent research;Collect chewing lumps and obtained a method that can get a stable mixed emulsion without food residues and with good emulsification stability;The microstructure was used to investigate the changes of the mixed emulsion during oral processing in order to clarify the emulsification rules and influencing factors of braised pork at different oral processing stages.The main research contents and results are as follows:1.To study the effects of the process of braised pork on fat oxidation and fatty acid content changes during the production process,Shanghai Hongbang,Hunan Mao’s,and Northeast traditional braised pork were used as research objects,and the samples were taken at different cooking times(raw meat,stewed 0,30,60,90 min).Variation of fat content,peroxide value,thiobarbituric acid values and fatty acid composition in the fatty layer of braised pork samples were analyzed.The results showed that:(1)the fat content of the fatty meat layer decreased significantly during the production(p <0.05);the higher the cooking temperature,the more significant the fat content decreased;(2)the POV values increased at first and then decreased and reached the maximum at 30 min of stewing;(3)TBA values increased significantly during the stewing process(p <0.05);(4)Linoleic acid(C18: 2),oleic acid(C18: 1),palmitic acid(C16: 0)and stearic acid(C18: 0)are the main fatty acids in pork belly,accounting for more than 90% of the total fatty acids,the content of linoleic acid(C18: 2)decreased significantly,and the content of monounsaturatedfatty acids rose.Compared with the other two processes,the process of Mao’s braised pork has lower fat content,higher MUFA/SFA value,aroma and nutritious,so it is determined that Mao’s braised pork is braised pork oral Model carrier.2.After the recruitment,screening,and professional training,a group of 8 participants was finally constructed.The chewing parameters of the subject group individuals during oral processing were collected to determine the subject’s chewing parameters.In the course of the research,the braised pork was first peeled,and then the 8 professionally trained sensory judges were asked to chew the samples but not swallow,and the chewed masses were collected and the chewing parameters of the judges were recorded.The boluses were centrifuged,and the centrifugation time,speed and temperature were taken as single factor,and the emulsification stability was used as the result.The orthogonal test method was used to analyze the effect of different parameters on the separation of braised pork boluses.The results showed that the optimum conditions for the separation of food boluses were 25°C,1200 r/min and centrifugated for 9 min.The bolus supernatant obtained under these conditions had uniform color,good turbidity,and good stability.3.The oral processing process is divided into five oral processing stages based on the time from the entrance of the braised pork to swallowing,collect food boluses at different stages of oral processing,and separate the boluses by centrifugation to obtain a more stable mixed emulsion.The delamination index,emulsion composition,potential,surface tension,particle size,emulsion stability and other contents of the emulsion during oral cavity processing were dynamically tracked,and the change rule of its microstructure was analyzed by combining electron microscopy and laser confocal microscopy.The results showed that during oral processing,the content of emulsion in the boluses increased significantly(p <0.05);the content of fat in the emulsion increased significantly(p <0.05),and the moisture content increased significantly(p <0.05),indicating that the fat of braised pork continuously flowed into saliva during chewing,and the amount of saliva secretion gradually increased during oral processing;the potential of the emulsion showed a significant upward trend(p < 0.05),and the surface tension of the emulsion showed a significant downward trend(p < 0.05).It shows that the stability of the emulsion was enhanced;both the average surface diameter and volume average particle diameter of the emulsion showed a significant downward trend(p < 0.05),and reached the minimum at the swallowing point;microstructural analysis showed that the fat particles in the emulsion gradually became smaller,consistent with the results of particle size analysis,and all reached the minimum at the swallowing point.Therefore,during the oral processing,the emulsion became more and more stable with the progress of the oral processing,and reached the highest point at the time of swallowing.In addition,it can be found that the resultsof emulsion potential,surface tension,emulsion composition,and particle size all indicated that the third stage in oral processing is the most important stage in whole oral processing.