高温加工方式对肉品质的影响

Effects of high temperature treatment on quality of meat

以猪肉(红肉)、鸡鸭肉(白肉)为原料,以色泽、全质构(TPA)等为指标,研究高温加工方式(煎制、炸制、烤制)对常见红、白肉食用品质的影响。结果表明:3种加工工艺对3种肉样的色泽、剪切力、TPA影响均显著(P<0.05)。经煎、炸、烤制工艺处理后,3种肉样L~*、b~*值均显著增大(P<0.05),猪肉a~*值减小(P<0.05),而鸡肉a~*值增大(P<0.05);3种高温工艺处理后,猪肉、鸭肉剪切力值显著增大(P<0.05),鸡肉剪切力变化均不显著(P>0.05);煎、炸、烤3种工艺均能显著增大猪肉硬度(P<0.05),对于白肉,除煎制2,3 min及炸制3min 3组外,肉样硬度均显著增大(P<0.05);经3种高温工艺处理后,猪肉、鸡鸭肉弹性均显著增大(P<0.05)。

In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research oh3eet. The meat color, texture profile analysis and shear force were deter- mined to evaluate the eating quality. Results indicated that pan- frying, frying and broiling had a significant influence on the eating quality of all the samples （P〈0.05）. After treatments, the L ＊ and b ＊ value of the three kinds of meat increased （P〈0.05）, the a ＊ val- ue of pork decreased （P〈0.05）, conversely, the a ＊ value of chicken increased （P〈0.05）; After the high temperature treatments, the shear force of pork and duck increased （P〉0.05）, nevertheless it had no influence on chicken （P〈0.05）; After treatments, the hard- ness of pork increased significantly （P〈 0.05）, for white meat, except pan-fried 2 min, 3 min, fried 3 min, the hardness has in- creased significantly （P〈0.05）. After the three kinds of high ternperature treatments, the springiness of red and white meat both in creased significantly （P〈0.05）. The results of these studies provide a theoretical basis for improving the eating quality of meat products, and laave a certain guiding signi{icance for consumers to choose scien- tific cooking time and temperature.