油炸温度对孜然羊肉片品质与水分分布相关性的研究

The Relationship between Quality and Water Distribution of Cumin Lamb as Affected by Different Frying Temperature

孜然羊肉是新疆特色菜肴,利用低温油炸工艺可以模拟孜然羊肉片的传统烹饪技术。本研究主要探讨不同油炸温度(120、130、140、150℃)对孜然羊肉片水分分布与品质之间的关系,分别测定羊肉片的出品率、水分含量、剪切力、T2弛豫时间、颜色和感官质量,并分析探讨它们之间的相关性。研究结果表明,随着油炸温度的升高,羊肉片的出品率、水分含量、L*-值、b*-值显著降低(P<0.05);剪切力值和a*-值显著增加(P<0.05);而且油炸温度为140℃条件下获得的感官评价得分最高(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)。结合相关性分析可以得出T21的变化与羊肉片水分含量和出品率之间存在正相关的线性关系。上述结果表明,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。

This study mainly investigated the relationship between water distribution and the quality of cumin sliced lamb as affected by different low-temperature frying （120,130,140,150 ℃）. 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 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 peak and T22 peak shifted towards to slower relaxation times with the frying temperature increased. Simultaneously, the corresponding peak proportion of A21 and A22 decreased significantly （P〈0.05）. Positive linear correlations were obtained with the analysis of the relativity among the variation of T21, water content and cooking yield of sliced lamb. The results indicated that water migrating in meat was the main reason of the influence of different frying temperature on cumin sliced lamb quality.