3种传统中式高温烹饪工艺对牛肉食用品质的影响

Effects of three Chinese traditional high temperature cooking on the eating quality of beef

为研究烤、炸、煎3种传统中式烹饪工艺对牛肉食用品质的影响,采用分光测色仪、质构仪测定牛肉制品的色泽、剪切力和硬度、咀嚼性、弹性、内聚性、回复性等指标,从而综合评定其食用品质。结果表明：3种烹饪工艺对牛肉的食用品质影响显著（P〈0.05）。对于烤制工艺,牛肉的L＊与c＊值随烹饪时间的延长显著减小（P〈0.05）;160℃与180℃比200℃处理组的牛肉h°值大（P〈0.05）;160℃与200℃烤制的牛肉b＊值小于180℃处理的b＊值（P〈0.05）。对于剪切力,160℃与180℃处理组显著小于200℃处理组（P〈0.05）。烹饪温度对牛肉的硬度、咀嚼性、回复性有显著影响（P〈0.05）;160℃与180℃处理组的牛肉弹性、内聚性显著小于200℃的处理结果（P〈0.05）。对于炸制工艺,牛肉L＊、b＊值随烹饪时间的延长逐渐减小,c＊与h°值逐渐增大;3min处理组的牛肉L＊与c＊值显著不同4 min与5 min的处理结果;3 min与4 min处理组的牛肉b＊、h°值显著不同于5 min的处理结果（P〈0.05）。对于剪切力,3 min处理组显著小于5 min处理组（P〈0.05）。4 min与5min处理组比3 min处理组的牛肉硬度、咀嚼性大（P〈0.05）;4 min处理组的牛肉弹性、内聚性、回复性显著小于3 min与5 min的处理结果。对于煎制工艺,牛肉a＊值随烹饪时间的延长逐渐增大,其他肉色指标逐渐减小;2min与4 min处理组间的牛肉L＊、a＊、c＊值差异性显著（P〈0.05）;2 min与3 min处理组比4 min处理组的牛肉h°值大（P〈0.05）。对于剪切力,2 min与3 min处理组显著小于4 min处理组（P〈0.05）。2 min与3 min处理组比4 min处理组的牛肉咀嚼性小（P〈0.05）;2 min煎制的牛肉弹性显著小于3 min与4 min的处理结果（P〈0.05）。综合分析发现,牛肉在160℃下烤制40 min以及在226～228℃下炸制3 min、煎制2～3 min均具有较高的食用品质。

In order to study the effects of three Chinese traditional high temperature cooking ： broiling, frying, and pan-frying on quality of beef, meat color was measured by color measurement instrument, meanwhile the texture analyzer was used to measure shear force, hardness, chewiness, springiness, cohesiveness, and resilience. All meas- urement indexes are used in beef products comprehensive evaluation. The results showed that broiling, frying, and pan-frying had significant influence on the quality of beef products. For broiling, L＊ and c＊ values were decreased with time extended; about h° values , 160℃ and 180℃ significantly greater than 200℃ ; for b＊ values, 160℃ and 200℃ significantly smaller thanl80℃. The shear force values of 160℃ and 180℃ were less than 200℃ （P 〈 0.05）. The effect of cooking temperature on hardness, chewiness and resilience of beef had a significant difference （P 〈0.05）; for the springiness and cohesiveness, 160℃ and 1800C significantly less than that of 200℃ （P 〈 0.05 ）. For frying, the L＊ and b＊ value of beef decreased with time, while its c＊ and h~ values were increased with time. For shear force, the difference between 3min and 5min cooking were very remarkable（P 〈 0.05）. Hardness and chewiness of 3min cooking were significantly smaller than the other two groups（P 〈 0.05）; as for springiness, cohesiveness and resilience, cooking 4min were significantly less than 3min and 5min. For pan-frying, the a＂ value of beef increased with prolongation of time, other indicators are gradually decreased with time; the L＊ , a＊ and c＊ values between 2 min and 4min cooking treatment had a significant difference（P 〈0.05） ; for h° value , 2 min and 3min treatment groups were significantly less than 4min （P 〈 0.05）. The shear force value of cooking 2min and 3rain were significantly less than gmin （P 〈 0.05）. The chewiness of 2min and 3min were significantly less than 4min （P 〈0.05）; about springiness, 2min cooking significantly less than 3min and 4min. Comprehensive analysis showed that the raw beef broiled for 40min at 160℃ , fried 3min at 226 - 228℃ , and pan-fried for 2 - 3min all had higher quality. These results provided theoretical basis for improving quality of beef products for manufactures, and a scien- tific cooking and processing way of beef for consumers.