不同切割方式及壓力鍋烹調時間對肉類蛋白質、磷及鐵含量之影響

Effects of Cutting Methods and Boiling Times of Pressure Cooker on Meat Protein, Iron, and Phosphorus Contents

10.6200/TCMJ.202409_21(3).0003

何宜蓁(Yi-Jhen Ho)；杜秀容(Hsiu-Jung Tu)

慢性腎臟病 ； 磷 ； 鐵 ； 水煮 ； 切割方式 ； chronic kidney disease ； phosphorus ； iron ； boiling ； cutting method

北市醫學雜誌

21卷3期（2024 / 09 / 30）

235 - 242

繁體中文;英文

目的：比較肉類經過不同切割方式及烹調時間後，其蛋白質、磷和鐵含量變化，以釐清如何製備食物較適合慢性腎臟病人。方法：分析其水煮前後豬肉和雞胸肉蛋白質、磷及鐵含量。用壓力鍋以片、絲及絞肉的切割方式和10、20及30分鐘的時間進行水煮。結果：蛋白質部分，熟豬肉片增加較多達51.7%；雞肉片增加59.6%，雞肉絲56.8%，均高於雞絞肉44.7%。磷含量經烹煮皆減少，豬肉部分：肉絲42.6%，絞肉47.6%，10分鐘38.5%，20分鐘38.3%，30分鐘42.8%；雞肉部分，絞肉21.8%，幅度最高；20分鐘19.9%，30分鐘24%。鐵質無論切割方式及烹調時間皆無明顯差異。結論：蛋白質經烹調後皆上升；為達最佳降磷效果，豬肉選肉絲或絞肉並烹調10分鐘以上，雞肉選絞肉並烹調20分鐘以上；鐵質經烹調後無明顯差異。

Objective: This study compared the effects of different cutting methods and boiling times on meat protein, phosphorus, and iron contents to establish a cookery favoring diet control in chronic kidney patients. Methods: We analyzed the contents of protein, phosphorus, and iron in pork and chicken breast before and after boiling. A pressure cooker was used to boil the meat cut using different methods (sliced, shredded, and minced) and boiling times (10, 20, and 30 minutes). Results: The protein contents of cooked pork slices increased by 51.7% compared with the raw pork (p < 0.001), while increased by 56.8% in chicken slices and 59.9% in chicken shreds compared with raw chicken (p < 0.001). The protein contents increased regardless of boiling time for the same weight sample. Overall, phosphorous contents were reduced by 43.7% in pork shreds and 46.6% in pork minces after boiling (p < 0.001). Phosphorus contents in pork differed between boiling times and decreased by 38.5%, 38.4%, and 42.9% after boiling for 10, 20, and 30 minutes (p < 0.001). For chicken, phosphorus contents decreased by 23.8% in minces after boiling and had the largest decrement among others (after boiling (p < 0.001); the phosphorous contents decreased by 19.8% and 24% after 20 and 30 minutes boiling (p < 0.001). There were no significant differences in iron contents in pork and chicken breast prepared with different cutting methods and boiling times. Conclusion: Protein contents of the same weight cooked meats increase after boiling. For the best phosphorous-reducing effects in pork, minced and shredded forms with a minimum of 10 minutes boiling is recommended. For chicken, minced form with a minimum of 20 minutes boiling is recommended. There was no significant difference in iron contents after boiling.

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