Study On The Kinetics Of Meat And Vegetables In Cuisine Based On The Theory Of Maturity Value

Daily food cooked in traditional ways has reached the major diet form consumed by Chinese people,and the basic research of Chinese cuisine is in urgent need with the rapid industrial development. ‘Transfer process-kinetics reaction-changes of food quality’ is regarded as the core principle of Chinese cuisine because kinetic is a crucial subject when connecting temperature changes and cooking qualities and also an important link between technology and process of Chinese cuisine. Kinetics play an important role in the thermal treatment verification, numerical simulation and process optimization during cooking process, while kinetic parameters are primarily applied to analyze, evaluate and optimize process in the thermal treatment. This article determined the kinetic model and parameters of the quality change of pork loin and spinach during cooking process in thermal transfer process of oil, measured the MT(the termination maturity value) of different meats based on the verification of the M value theory in the existing literature, confirmed the M value theory further, and analyzed the relationship between the MT and the composition of raw meat.This article research the kinetics of color, shear force and cooking losses in pork loin with different heating temperatures and time under oil heat transfer process simulated by the oil bath. The results showed: during the oil heat treatment, the change of L*(lightness), W(whiteness) and a*(redness) of pork loin followed first-order reaction, the cooking loss followed the zero-order reaction while the fitting degree between the zero-order and first-order reaction was a little that the cooking loss also followed a frist-order reaction basically, and shear force followed a first-order reaction; for L*, W and a*, the activation energy Ea were 68.6 kJ·mol-1, 55.4 kJ· mol-1 and 86.8 kJ·mol-1, z values were 33.1℃, 41.0℃ and 26.1℃; Ea of cooking loss was 28.9 kJ·mol-1; Ea and z values of shear force were 127.1 kJ·mol-1 and 17.9℃. The cooking loss of pork loin belonged to the overheated quality factor, the color and shear force belonged to the maturation quality factors. z value characterizing maturation quality factors is less than the z value characterizing overheated quality factor, which is satisfied the different of z value between the maturation and overheated quality factors, is the precondition for cooking operation optimization.This article research the change of moisture content, chlorophyll, color of surface and average in spinach with different heating temperatures and time under oil heat transfer process simulated by the oil bath. The results showed that: with oil heat treatment, the change of moisture content followed a zero-order reaction; total chlorophyll content followed a first-order reaction; surface and average-a*(greenness) followed the first-order reaction; the Ea of moisture content is 72.1 kJ·mol-1; the z value of total chlorophyll content is 55.6℃, and Ea is 56.3kJ·mol-1. Moisture content, chlorophyll and greenness in spinach belonged to the overheated quality factor, the z values of which were substantially less than the z value of almost overall quality assessment.The article measured the MT of different meats based on the theory of maturity. With different kinds, species, and parts of the meat as raw material, with specific M values determined by the system of data acquisition and analysis on heat transfer and kinetics, the maturity one from a series of samples with different values is determined in MT according to color, odor and taste using the selection method of sensory evaluation test. Under these conditions, the corresponding MT of color, odor and texture were regarded as the average M of being fully cooked samples. Based on the color, odor and texture weight given by experts, an integrated MT was acquired by the weighted average. The test results confirmed that for different sources, color, odor and taste has no value on MT, the kinds, breeds and parts impacted greatly on MT, has confirmed the M value theory. The effect of the fat and protein content of the raw material on MT is a little, the bound water ratio, combined water and free water had an effect on MT.The article measured the MT of garlic-stem based on the theory of maturity. The maturity one from a series of samples with different values is determined in MT according to color, odor and taste using the selection method of sensory evaluation test. Under these conditions, the corresponding MT of color, odor and texture were regarded as the average M of being fully cooked samples. Based on the color, odor and texture weight given by experts, an integrated MT was acquired by the weighted average. The test results confirmed that for different sources, color, odor, taste and heating temperature has no value on MT, has confirmed the M value theory. Through different values with zM of the mature quality factor, the standard deviation of MT was obtained, and a corresponding z was the reasonable zM of cuisine being fully cooked when this set of MT standard deviation was minimum, while in the article the mature quality factor zM of garlic-stem was 30℃.