摘要
将牛肉绞碎,每5 g肉中添加0.4 mL 10μg/mL沙拉沙星(SAR)和二氟沙星(DIF)混合标品,以添加0.4 mL蒸馏水的牛肉(肉丸未油炸)为对照,制成10 g大小的牛肉丸,分别在140、160、180℃下进行油炸,研究不同油炸温度对牛肉品质及SAR和DIF兽药残留消除的影响。结果表明,随着油炸温度的升高,牛肉的水分含量和水分活度明显降低,粗蛋白和灰分的含量升高,油炸牛肉的pH和TBARS值均比新鲜牛肉正常值高,但不同油炸温度处理牛肉的pH呈逐渐降低趋势;油炸后牛肉中SAR和DIF含量均有所下降,SAR的降解程度较DIF高。其中采用180℃油炸,牛肉的品质最佳,且兽药残留量最低。
The beef was minced and added with and then made into 10 g meatballs, fried at 140 0.4 mL 10 μg/mL SAR and DIF mixed standard solutions per 5 g, , 160 ℃ and 180℃, respectively. While beef balls （not fried） with 0.4 mL distilled water added to 5 g beef as control. The effects of different frying temperatures on the quality of beef and the elimination of the residues of SAR and DIF were studied. The results indicated that with the increase of frying temperature, the water content and water activity decreased significantly, but crude protein and ash con- tents increased. The pH and TBARS of fried beef samples were higher than fresh beef, while pH values showed a downward trend at different frying temperature. The contents of SAR and DIF lowered after frying; the degradation rate of SAR was significantly higher than that of DIF. Therefore, the beef ball fried at 180℃ had the best quality and the lowest SAR and DIF residues.
作者
姚尧
毕晓彤
赵瑞
王綪
闫师杰
YAO Yao1, BI Xiao-tong1, ZHAO Ruil, WANG Qian2, YAN Shi-jie1,3(1. College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 2. College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China; 3. Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin 300384, Chin)
出处
《保鲜与加工》
CAS
北大核心
2018年第2期61-65,73,共6页
Storage and Process
基金
天津农学院研究生培养质量提升项目(2017YPY018)
天津农学院研究生培养质量提升项目(2017YAL015)
天津市大学生创新创业训练计划项目(201410061070)
