摘要
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.
出处
《食品与机械》
CSCD
北大核心
2017年第11期190-194,共5页
Food and Machinery
基金
陕西省科技统筹创新工程计划(编号:2016KTCL02-36)
中央高校基本科研业务费专项(编号:GK201502008)
陕西师范大学勤助科研创新基金(编号:KY2017YB034)
关键词
红肉
白肉
煎制
炸制
烤制
品质
Red meat
white meat
high temperature processing
eating quality