Method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree

Abstract

The invention discloses a method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree. The method mainly comprises the following steps: designing different cooking process parameters to respectively carry out low-temperature long-time cooking processing on meat products to prepare a plurality of groups of samples to be discriminated, and discriminating suitable process parameters for low-temperature long-time cooking by utilizing a classical rule classification discrimination method according to the protein thermal denaturation degree of each group of samples to be discriminated. The low-temperature long-time cooking process parameters suitable for the meat sample can be judged only by measuring the thermal denaturation degree of the protein in the meat sample, and the method has the advantages of simple judgment process, low sample consumption, high judgment rate and the like.

Description

technical field [0001] The invention relates to the field of agricultural product quality analysis and detection. More specifically, the present invention relates to a method for judging suitable process parameters for low-temperature long-time cooking based on the degree of protein thermal denaturation. Background technique [0002] Skeletal muscle is mainly composed of muscle fibers and intramuscular connective tissue. In the process of low-temperature and long-term cooking, the protein of muscle fiber and intramuscular connective tissue is denatured by heat, which causes the structure of muscle fiber to be destroyed and the quality of meat products such as water holding capacity to change. Changes in the structure of muscle fibers and intramuscular connective tissue directly affect the processing quality of meat products, but there is no report on judging the appropriate process parameters for low-temperature and long-term cooking of raw meat by the degree of thermal den...

AI Technical Summary

Problems solved by technology

Changes in the structure of muscle fibers and intramuscular connective tissue directly affect the processing quality of meat products, but there is no report on the process parameters for judging the appropriate process parameters for low-temperature and long-term cooking of raw meat based on the degree of thermal denaturation of muscle fibers and intramuscular connective tissue proteins

The existing method for judging the suitable process parameters for low-temperature and long-term steaming of raw meat is to heat the raw meat and perform sensory evaluation on the processed meat products. To evaluate whether the raw meat meets the appropriate process parameters, the process of identification is cumbersome and the amount of samples is large

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