油炸温度对黑椒牛柳水分分布与品质相关性研究

The relationship between water distribution and quality of black pepper beef as affected by different deep- frying temperature

以中式传统菜肴"黑椒牛柳"为研究对象,通过对出品率、剪切力、水分含量、水分活度、T2弛豫时间、颜色和感官质量的测定,探讨了不同的油炸温度(130、140、150、160℃)对黑椒牛柳上浆油炸过程中水分分布及品质的影响。研究表明,随着油炸温度的升高,黑椒牛柳的出品率、水分含量、水分活度显著降低(p<0.05);剪切力和a*值显著增加(p<0.05);并在140℃的条件下获得了最佳的感官评价值(p<0.05)。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向慢的弛豫方向移动,同时对应的峰面积A21和A22显著降低(p<0.05)。综上所述,不同的油炸温度对黑椒牛柳上浆油炸后品质的影响主要是由于肉中水分的迁移所造成的。

This study mainly investigated the relationship between water distribution and the quality of black pepper beef as affected by different deep- frying temperature（ 130,140,150,160 ℃）. The cooking yield,shearing force,water content,water activity,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,water activity decreased significantly（P〈0.05）; while the shearing force and a＊- value significantly increased（P〈0.05）; the best sensory valuation was acquired at 140 ℃（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 T21 and T22peak shifted towards to slower relaxation times with the frying temperature increased. Simultaneously,the corresponding peak proportion of A21 and A22decreased significantly（P〈0.05）. The results indicated that water migrate in meat was the main reason of the influence of different frying temperature on black pepper beef＇s quality in the process of sizing fried.