高温水煮和酸煮对猪骨硬度及化学成分的影响

doi:10.7506/spkx1002-6630-201713004

摘要/Abstract

摘要： 为研究高温水煮和酸煮对猪骨硬度及化学成分的影响。以猪骨为实验对象，研究120 ℃条件下猪骨在水中煮制不同时间（40、50、60、70、80 min）和不同体积分数（0.0%、0.2%、0.4%、0.6%、0.8%、1.0%）的醋酸溶液中煮制80 min后猪骨硬度的变化。用凯氏定氮法和电感耦合等离子体原子发射光谱法测定未煮制猪骨、120 ℃条件下水中和1.0%醋酸溶液中煮制80 min后猪骨蛋白含量、钙、磷元素含量和钙、磷元素溶出量，用扫描电子显微镜观察猪骨粉碎后微观结构，测定猪骨红外吸收光谱，探究煮制后猪骨成分和结构的变化。结果表明，高温煮制能使猪骨硬度下降，水煮时间从40 min延长到80 min，猪骨硬度从（16 445±867） g下降到（10 995±546） g，醋酸溶液体积分数从0.0%增加到1.0%，猪骨硬度从（10 995±546） g下降到（6 003±153） g。高温煮制能使猪骨蛋白含量降低，猪骨表观钙、磷含量增加，钙、磷溶出量增加。水煮后猪骨蛋白含量为（28.5±2.3） g/100 g，降低了7.4%；猪骨表观钙、磷元素含量分别为（210.0±8.2） mg/g和（96.0±4.0） mg/g，分别增加了11.8%和8.9%；猪骨钙、磷含量溶出量分别为（0.57±0.04） mg/g和（0.17±0.01） mg/g。1.0%醋酸煮后猪骨蛋白含量为（25.9±0.9） g/100 g，降低了10.0%；猪骨表观钙、磷元素含量分别为（230.0±6.4） mg/g和（100.0±2.3） mg/g，分别增加了18.3%和14.8%；猪骨钙、磷元素溶出量分别为（1.73±0.01） mg/g和（0.75±0.01） mg/g。经扫描电子显微镜观测发现，煮制后的猪骨易粉碎，1.0%醋酸煮后的猪骨最容易粉碎。红外光谱发现，煮制后猪骨成分发生了变化，图谱的峰比未煮制简单，成分比未煮制猪骨单一，而加水煮制和加酸煮制后猪骨图谱的峰相似，煮制后猪骨红外光谱图更接近人工合成的羟基磷灰石晶体。高温水煮和酸煮均能引起猪骨蛋白、钙元素和磷元素等化学成分含量的变化，导致猪骨硬度显著下降（P＜0.05）。

关键词: 猪骨, 醋酸, 煮制, 硬度, 化学成分

Abstract: The effect of high temperature cooking in water and acetic acid solution on the hardness of pork bones was studied under the conditions of 120 ℃ and different cooking times (40, 50, 60, 70 and 80 min) in water, and different acetic acid concentrations (0.0%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, V/V) and 80 min in acetic acid solution. The protein content of raw and cooked pork bones were determined by the Kjeldahl method, and calcium and phosphorus contents as well as the amount of calcium and phosphorus release by inductively coupled plasma atomic emission spectrometry (ICP-AES). The microstructure of comminuted bones was examined by scanning electron microscope (SEM), and the structure of chemical components in bone powder samples was characterized by infrared spectroscopy. It was found that high temperature cooking resulted in a decrease in bone hardness, which decreased from (16 445 ± 867) to (10 995 ± 546) g with increasing the cooking time from 40 to 80 min, and from (10 995 ± 546) to (6 003 ± 153) g with increasing the acetic acid concentration from 0.0% to 1.0%. After cooking in water, the protein content in pork bone decreased by 7.4% to (28.5 ± 2.3) g/100 g, the apparent contents of calcium and phosphorus increased by 11.8% and 8.9% to (210.0 ± 8.2) and (96.0 ± 4.0) mg/g, respectively, and the amounts of calcium and phosphorus released were (0.57 ± 0.04) and (0.17 ± 0.01) mg/g, respectively. After cooking in acetic acid solution, the protein content decreased by 10.0% to (25.9 ± 0.9) g/100 g, the apparent contents of calcium and phosphorus increased by 18.3% and 14.8% to (230.0 ± 6.4) and (100.0 ± 2.3) mg/g, respectively, and the amounts of calcium and phosphorus released were (1.73 ± 0.01) and (0.75 ± 0.01) mg/g, respectively. Cooked pork bone was easily ground, especially the one cooked in acetic acid. The mid infrared absorption spectrum of cooked pork bone was simpler than that of the untreated one, with the former being similar to synthesized hydroxyapatite. Thus, the chemical components of pork bone were changed after cooking. We concluded that high temperature cooking in both water and acetic acid solution can change the contents of protein, calcium and phosphorus in pork bone, leading to a significant decrease in hardness (P < 0.05).

Key words: pork bone, acetic acid, cooking, hardness, chemical composition

中图分类号:

TS251.94

刘建华，陈新华，丁玉庭. 高温水煮和酸煮对猪骨硬度及化学成分的影响[J]. 食品科学, 2017, 38(13): 20-25.

LIU Jianhua, CHEN Xinhua, DING Yuting. Effect of High Temperature Cooking in Water and Acetic Acid Solution on Hardness and Chemical Composition of Pork Bones[J]. FOOD SCIENCE, 2017, 38(13): 20-25.

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高温水煮和酸煮对猪骨硬度及化学成分的影响

Effect of High Temperature Cooking in Water and Acetic Acid Solution on Hardness and Chemical Composition of Pork Bones

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