油炸温度对鱼香羊肉丝水分分布与品质相关性的研究

The Relationship between Water Distribution and Quality of Fish-flavored Shredded Lamb as Affected by Different Frying Temperature

鱼香羊肉丝是川系著名代表菜肴,利用低温油炸工艺可以模拟鱼香羊肉丝的传统烹饪技术。主要探讨了不同油炸温度(120℃,130℃,140℃和150℃)对鱼香羊肉丝水分分布与品质之间的关系,分别测定了羊肉丝的出品率、水分含量、剪切力、T2弛豫时间、颜色和感官质量,并分析探讨了它们之间的相关性。结果表明,随着油炸温度的升高,羊肉丝的出品率、水分含量、L*-值、b*-值显著降低(p<0.05);剪切力和a*-值显著增加(p<0.05);而且油炸温度为130℃条件下获得的感官评价得分最高(p<0.05)。与此同时,通过低场NMR研究发现,拟合后的T2弛豫时间分布为2个主要的峰,随着油炸温度的升高会使主要峰T21和T22向慢的驰豫方向移动,同时峰面积A21和A22显著降低(p<0.05)。结合相关性分析可以得出T21的变化与羊肉丝水分含量和出品率之间存在正相关的线性关系。表明不同油炸温度对羊肉丝品质的影响主要是由于肉中水分的迁移所造成的。

Mainly investigate the relationship between water distribution and the quality of fish-flavored shredded lamb as affected by different temperatures of low-temperature frying（120 ℃,130 ℃,140 ℃ and 150 ℃）.The cooking yield,shearing force,water content,color,T2 relaxation time dynamic distribution of water and sensory properties were measured.The results showed that with the increasing of the frying temperature,the cooking yield,moisture content,L~＊-value and b~＊-value decreased significantly（p〈0.05）;While the shearing force and a~＊-value significantly increased（p〈0.05）;The best sensory valuation was acquired at 130 ℃（p〈0.05）.Meanwhile,the analysis of LF-NMR indicated that after fitting the distribution of T2 relaxation time were two major peaks and the major T（21） peak and T（22） peak shifted towards to slower relaxation times with the frying temperature increased.Simultaneously,the corresponding peak proportion of A（21） and A（22） decreased significantly（p〈0.05）.Positive linear correlations were obtained with the analysis of the relativity among the variation of T（21）,water content and cooking yield of shredded lamb.The results indicated that water migrating in meat was the main reason of the influence of different frying temperature on fish-flavored shredded lamb quality.