熟化方式对酱卤风味牛肉品质及多环芳烃含量的影响

Effects of Cooking Methods on the Quality and Polycyclic Aromatic Hydrocarbon Content of Sauce-Marinated Beef

比较蒸制、煮制、炸制、煎制、烤制和微波6种熟化方式对酱卤风味牛肉品质(感官评分、色泽、质构、水分含量、pH值、脂肪氧化)和化学危害物多环芳烃(polycyclic aromatic hydrocarbons,PAHs)含量的影响。结果表明:烤制、蒸制、煮制熟化酱卤风味牛肉色泽品质较好;烤制、煎制和炸制熟化酱卤风味牛肉水分含量偏低,且与其他组有显著差异(P<0.05);蒸制熟化酱卤风味牛肉很好地保持了水分含量,具有较好的质构特性;烤制、炸制熟化酱卤风味牛肉的脂肪氧化程度偏高(P<0.05),而蒸制熟化酱卤风味牛肉的脂肪氧化程度最低;与其他熟化方式相比,蒸制熟化酱卤风味牛肉的感官评分较高;烤制、煎制、炸制熟化酱卤风味牛肉中苯并(a)芘、苯并(a)蒽、苯并(b)荧蒽及μ4种PAHs的总含量均高于7.0μg/kg,蒸制、微波熟化组约为3.1μg/kg。综合评估得出,蒸制是一种有效的酱卤风味牛肉熟化加工方式,牛肉品质与传统卤煮牛肉更为接近。

In this work,we compared the effects of six cooking methods(steaming,boiling,deep-frying,pan-frying,roasting and microwaving)on the quality(sensory evaluation score,color,texture,moisture content,pH value,and thiobarbituric reactive substances value)and polycyclic aromatic hydrocarbons(PAHs)content of sauce-marinated beef.The results showed that roasted,steamed,and boiled beef products had better color quality;the moisture content of roasted,fried,and pan-fried beef products was lower,with significant differences being observed compared to the other groups(P<0.05).Steamed sauce-marinated beef maintained its moisture content well,and it had good texture characteristics;roasted and deep-fried beef had a high degree of fat oxidation(P<0.05),while steaming resulted in the lowest degree of fat oxidation;compared with the other groups,the sensory evaluation score of the steamed beef group was higher.The total content of the four PAHs,benzo(a)pyrene,benzo(a)anthracene,benzo(b)fluoranthene and chrysene was higher than 7.0μg/kg in roasted,deep-fried and pan-fried beef,and about 3.1μg/kg in steamed and microwaved beef.In general,steaming could be an effective cooking method for sauce-marinated beef as the quality of steamed sauce-marinated beef was closer to that of traditional braised beef.