- 期刊
長時間烹煮對盤克夏豬與三品系雜交豬豬肉品質之影響
Effect of Long-term Cooking on the Pork Quality of Berkshire and Crossbred LYD Swine
摘要
豬肉是大眾經常食用的畜產品，已經發展出多種料理方式。料理過程常會經過長時間的水煮，然而不同品種的豬肉，或者不同的部位的豬肉，肌肉和結締組織的組成結構會有所不同，因此所需的烹調方法會有差異。本研究目的為探討盤克夏豬及三品系雜交豬的里肌肉和腹脅肉經過長時間烹煮過程中品質的變化情形。結果顯示，生鮮盤克夏豬里肌肉剪切力值較三品系雜交豬小，經過加熱烹煮30 分鐘，三品系雜交豬里肌肉的剪切力值增加量比盤克夏豬大；烹煮210 分鐘後，三品系雜交豬里肌肉測得的剪切力值較盤克夏豬小。生鮮盤克夏豬腹脅肉的剪切力值較三品系雜交豬大，經過210 分鐘加熱烹煮後，兩品種腹脅肉剪切力值下降並趨於一致。里肌肉烹煮後肌原纖維變性，導致肌纖維收縮，肌纖維間的液體被擠壓出，造成烹煮失重，因此肉質變硬；持續烹煮里肌肉，造成肌纖維排列變鬆散，可能導致毛細現象而吸水，因此水分含量回升，因此肉質變軟。腹脅肉脂肪比例較高，肉質受脂肪組織影響較大，烹煮過後脂肪組織外層結締組織膜受破壞，脂肪分散於肌纖維中導致肉質軟化。因此，盤克夏豬里肌肉經長時間烹煮，肉質變化較小；而盤克夏豬和三品系雜交豬的腹脅肉經過長時間烹煮，肉質變軟但品種間並沒有太大差異。
並列摘要
Pork is the most frequently consumed livestock product. Therefore, several different cooking methods for pork have been developed and long-term cooking is a common process. Pork from different breeds or different parts consists of different composition or structure of muscle and connective tissue, thus, different cooking methods might be applied. The aim of this study was to investigate the effect of long-term cooking on the quality of loin and belly from Berkshire and crossbred LYD swine. The results showed that the shear force of raw LYD loin was higher than that of Berkshire loin. The increment of shear force of LYD loin after 30 min of cooking was higher than Berkshire loin, but the shear force of LYD loin became lower than Berkshire loin after 210 min of cooking. The shear force of raw Berkshire belly was higher than that of raw LYD belly. The shear force of belly decreased after 210 min of cooking, and the shear force of cooked Berkshire belly and LYD belly was similar. The myofibrils in pork loin denatured after cooking, resulting in the contraction of muscle fibers. The fluid within muscle fibers was then squeezed out, leading to the increase of cooking loss. Thus, the meat quality became harder. The muscle fibers in pork loin became looser after long-term cooking. This might lead to the capillarity of muscle fibers to absorb water. Therefore, the moisture content of cooked loin increased and the meat quality became softer. Pork belly was high in fat, so the meat quality was affected mostly by the adipose tissues. The membrane of connective tissue of adipose tissue was ruptured after cooking and then the fat was dispersed in the muscle fibers, resulting in the softening of meat quality of belly. In conclusion, after long-term cooking, the changes in meat quality of Berkshire loin was minor. The meat quality of Berkshire and LYD belly became softer after long-term cooking, but there was no significant difference between breeds.