Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity
Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity
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DOI：
10.1016/j.jfoodeng.2017.10.008
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发表时间：
2017-10
影响因子：
5.5
通讯作者：
E. B. Ozvural;G. Bornhorst
中科院分区：
文献类型：
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作者：
E. B. Ozvural;G. Bornhorst
烹饪过程影响食物的结构特性，并可能导致食物产品消化行为的差异。研究了蒸煮方法、蒸煮强度和蒸煮时间对法兰克福香肠水分、pH值、质构（硬度）、微观结构和有效扩散系数的影响。将煮沸（3、6、9、12和15分钟）和油炸（3、6和9分钟）的牛肉法兰克福香肠切成立方体，并在模拟口腔和胃条件下消化长达240分钟。蒸煮方法、蒸煮强度和消化时间对水分和pH值有显著影响（p< 0.05）。烹饪强度降低了样品的硬度值（p< 0.05）。SEM图像显示，生熟样品在模拟胃消化240 min前后彼此不同。水进入煮沸和油炸样品的估计有效扩散系数低于生法兰克福香肠。这些结果可以帮助提供有关导致特定消化结果的肉类产品烹饪方案的建议。
Cooking processes influence structural properties of foods, and may lead to differences in digestive behavior of food products. In this study, the effects of cooking method, cooking severity and digestion time on moisture, pH, texture (hardness), microstructure and effective diffusivity of frankfurters were investigated. Boiled (3, 6, 9, 12 and 15 mins) and fried (3, 6 and 9 mins) beef frankfurters were cut into cubes and digested in simulated oral and gastric conditions for up to 240 mins. Cooking method, cooking severity, and digestion time significantly influenced the moisture and pH values (p< 0.05). Cooking severity lowered the hardness values of the samples (p< 0.05). SEM images showed that raw and cooked samples were different from each other before and after 240 min of simulated gastric digestion. The estimated effective diffusivity of water into the boiled and fried samples were lower than that of the raw frankfurter. These results can help provide recommendations on cooking protocols of meat products that result in specific digestive outcomes.