油炒温度对猪肉水分的影响

Effect of oil frying temperature on the moisture content of pork

在选定试验条件下,以猪里脊肉为研究对象,选择水分及衍生品质因子作为品质评价指标,利用低场核磁共振技术研究不同温度处理下达到相同成熟度的猪里脊肉水分分布及变化规律,并结合蒸煮损失及剪切力测定,确定最优烹饪油温。研究显示,不同烹饪温度下,猪里脊肉不易流动水和自由水T_2弛豫时间与峰面积变化显著,100℃加热时,其蒸煮损失及剪切力最小,为试验条件下的最优油温。结合显著性分析及NMR成像发现,不易流动水和自由水的变化、以及表面蒸发的存在是导致油炒烹饪猪里脊肉品质变化的重要因素。试验获得的最优油温与预测结果相同,验证了成熟值理论的烹饪优化模型,解释了存在烹饪品质最优油温的原理。

Pork loin was taken as the research, water and derivative quality factor was chosen as the quality evaluation index under the selected experimental conditions. Then, using low field nuclear magnetic resonance technique was used to study the water distribution and variation of pork loin with the same maturity at different temperatures. The optimal cooking temperature was eventually determined by analyzing the measurement results of cooking loss and shear force. Results indicated that the relaxation time T2 and the shearing force was minimal when the temperature under the experimental conditions. Based on saliency analysis and NMR imaging results, the immobilized water, free water and surface evaporation were important factors resulting oil fried pork loin quality changes. Furthermore, the same results of optimal temperature for experiment and prediction, verified the cooking optimization model of maturity value theory and revealed that the optimal temperature was existing in cooking.