传统中式烤、炸、煎工艺对牛肉营养品质的影响

Effect of Chinese Traditional Cooking of Broiling,Frying,and Pan-Frying on Nutritional Quality of Beef

通过调控温度和时间,分别对牛肉进行烤、炸、煎3种高温处理,筛选出较优的高温烹饪条件,为消费者选择营养物质含量较高的烹饪工艺提供理论参考。研究测定了肉样的水分、粗蛋白质、粗脂肪及脂肪酸质量分数,从而综合评价其营养品质。结果表明,烤、炸、煎3种传统中式高温处理方式对牛肉营养品质影响显著(P<0.05)综合分析发现,在160℃下烤制40 min以及在226~228℃下炸制3 min、煎制2~3 min的牛肉具有较高营养品质。

The study was conducted to regulate the cooking time and temperature of broiling,frying,pan-frying process so as to select the optimal conditions of high temperature.The purpose of the present study was to provide a theoretical basis for consumers to choose a reasonable cuisine method with less harmful substances.The measurement indexes of moisture,protein,fat and fatty acids contents are used to evaluate the nutritional quality of beef products comprehensively.The results show that broiling,frying and pan-frying have a significant influence on the nutritional quality respectively(P<0.05).A comprehensive analysis revealed that the raw beef maintained higher nutritional quality being broiled for 40 min under the temperature of 160℃,at the temperature of226~228℃,fried 3 min and pan-fried 2~3 min.