| In this paper,we choose three kinds of small animal meat such as pork,chicken and duck meat which consumers eating in daily life as the raw material,and selecting several processing methods.The high temperature methods of pan-frying,frying,roasting were studied and carried out gradient test.At 226-228 ℃,pan-fried for 2 min,3 min,4 min,fried for 3 min,4 min,5 min,while roasted at 160℃,180℃,200℃continued 40 min.Through the determination and analysis of eating quality(color,TPA,shear force),nutrition quality(moisture,protein,amino acids,fat,fat acids),hazardous substances(trans fatty acids,PAHs)of pork,chicken and duck meat at high temperature,then selecting the best processes among the high temperature treatments.Finally,combined the optimum high temperature processes with the other five treatments such as steaming,poaching,braising,drying and pickling.The changes of eating,nutritional and safety quality of pork,chicken and duck meat processed by these treatments were studied,the comprehensive analysis of the experimental results for consumers to recommend the processing technology of healthy meat and meat products.The color,texture and shearing force of pork,chicken and duck meat which processed by different processes were measured through the colorimeter and texture analyzer.The study found that the L*value of pork,chicken and duck meat increased significantly after processing,furthermore,in the process of pan-frying,frying and roasting,the L*value of pork and chicken and duck meat gradually decreased with the prolongation of processing time and the increase of processing temperature;After high temperature treatments,the shear force of pork,chicken and duck meat increased with processing time and temperature,in the different processes,the shear force was bigger in dried group,while the shear force of steaming,poaching and braising was smaller.After different processes,except the pickling group,the hardness of pork,chicken and duck meat increased significantly,and the hardness reached the maximum in the drying processes,during the high temperature processes,the hardness increased with the processing time and temperature.For the determination of nutritional quality,direct drying,Automatic Kjeldahl nitrogen analyzer,automatic amino acid analyzer,fat analyzer and GC-MS were used to measure the moisture,protein,amino acids,fat and fatty acids of processed pork,chicken and duck meat.The results showed that in high temperature processes,the moisture content of three kinds of meat were significantly decreased,and roasted at 180℃ and 200 ℃ reduced drastically,in the different processes,except pickling treatment,the moisture content of other groups has decreased,the dried group had the lowest moisture content;The protein content of three kinds of meat increased significantly after high temperature processing,and the content was the largest when roasting at 180℃ and 200℃ among the various processing methods;It was found that the amino acid composition of three kinds of meat was not changed significantly after different treatments,and 15 kinds of amino acids were detected,but the content of the amino acids changed significantly;In the high temperature treatments,the fat content of pork,chicken,duck meat was higher when fried 4 min and 5 min,however,among the different treatments,the fat content of pork and chicken meat decreased significantly when pickling,steaming and poaching,while the other treatment groups was higher than that of the control group,and the frying group has the highest fat content;In all processing treatments,the content of fatty acids increased in the three kinds of meat except for the pickling group.The content of trans fatty acids and PAHs of pork,chicken and duck meat were determined by GC-MS and HPLC.The results showed that the content of trans fatty acid in the high temperature treatment groups increased significantly,especially pan-fried 4 min and fried 5 min,the content was the highest,however,there was no difference among the steaming,poaching and braising processes.Under the condition of high temperature processes,the content of PAH4 was the highest when the three kinds of meat were fried 5 min,but not exceed the prescribed maximum limit of PAH4.In the different processing methods,the content of PAHs in pan-frying,frying and roasting were much more than that in steaming,poaching,braising and drying processes,however the content of BaP and PAH4 in all processes did not exceed the maximum limit.The eating,nutrition and safety quality of pork,chicken and duck meat was analysed processed by different treatments.It is recommended nutritional health processing methods to consumers,at the same time provide a theoretical basis for automated production of meat products. |
