摘要
以牛里脊为研究对象,分别采用水煮、油煎和真空低温烹调三种烹调方法对牛里脊进行烹调,研究了不同烹调方法对牛里脊营养成分及感官品质的影响。结果表明,采用三种烹调方法烹制的牛里脊的菌落总数和大肠杆菌数均符合国家熟肉制品卫生要求,而采用真空低温烹调方法烹制的牛肉营养损失率和脂肪氧化程度最低,色泽和嫩度等感官品质最佳。综上所述,真空低温烹调方法作为一种新型的烹调方法,较传统烹饪方法而言,能更好地保留牛肉的营养成分和风味成分,具有较高的市场推广价值。
In this thesis, it focus on three cooking methods for cooking beef tenderloin such as boiling, frying and sous vide cooking,and their influences on nutritional and sensory quality of beef tenderloin.The results showed that the microbiological quality of all samples was analyzed in order to prove the safety particularly.The sous vide cooked beef tenderloin was with the lowest score of weight losses and the rate of fat oxidation, and the highest score of color and juiciness.Therefore, it is concluded that the sous vide cooking can be recommended as a innovative as optimal cooking method for beef tenderloin providing better nutritional and sensory quality,which has good market prospect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第22期144-149,共6页
Science and Technology of Food Industry
基金
浙江省教育厅资助科研项目(FW20130305)
关键词
烹饪方法
牛里脊
营养
感官品质
cooking methods
beef tenderloin
nutrition
sensory quality
