烹饪方式对糊辣风味牦牛酸醡肉食用品质的影响

Effect of cooking method on edible quality of spicy sour yak meat

以油炸、微波、水蒸三种方法制作糊辣风味牦牛酸醡肉,比较烹饪后菜肴质构、色差、水分及感官等食用品质的变化。结果表明:与烹饪前相比,酸醡肉的质构特性有不同程度的改变,其中微波处理组的弹性、胶粘性显著优于其他处理组(p<0.05);烹饪后的牛肉水分含量显著减小,各处理组差异显著p<0.05),且水蒸处理组水分含量约为微波处理的2倍;烹饪也导致牛肉的色泽特性有一定程度的改变,以油炸和微波处理呈现的色泽状态较佳。烹饪后的酸醡肉感官评分显著提高(p<0.05),其中微波组评分最高。综上所述,糊辣风味牦牛酸醡肉最适宜的烹饪方式为微波加热,其成品食用品品质最佳。

Deep-frying, microwave heating and steaming were used for comparing the effect of cooking method on the quality of spicy sour yak meat, moisture, texture, color, and sensory indices. The results showed that e- lasticity and tackiness in the group of microwave treatment was significantly better than other treated groups （p 〈 0. 05）. Significant differences were observed in moisture content （ p 〈 0. 05 ）. The deep-frying and microwave heating gave the products with good color. The highest sensory evaluation scored in the group of microwave heat- ing. In conclusion, microwave heating would be the best option for spicy sour yak meat processing.