不同烹饪方式下烹饪时间对牛肉丝品质的影响

Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods

为研究烹饪方式及时间对牛肉丝食用品质的影响,以130℃炒制(2、3、4、5 min)、160℃油炸(2、2.5、3、3.5 min)、190℃空气油炸(6、8、10、12 min)处理牛肉丝(8 cm×0.4 cm×0.4 cm),测定牛肉丝的感官评分、烹饪损失率、质构特性、色度值(亮度值(L^(*))、红度值(a^(*))和黄度值(b^(*)))、能量及营养成分含量。结果表明:随着烹饪时间的延长,牛肉丝的烹饪损失率、硬度、咀嚼性、胶黏性及能量逐渐增大,L^(*)整体呈下降趋势,感官评分、a^(*)、b^(*)、蛋白质含量先升后降;结合聚类分析法发现采用空气油炸8 min与传统炒制3 min的牛肉丝品质接近,但感官评分不高;油炸3 min和传统炒制4 min的品质接近,且a^(*)更高,感官品质更好,营养成分含量有所提高,烹饪时间缩短25%。因此,牛肉丝采用160℃油炸3 min可以达到传统炒制效果,获得较好的感官品质,且可有效提高生产效率。

To investigate the effects of cooking methods and time on the eating quality of shredded beef(8 cm×0.4 cm×0.4 cm),the sensory characteristics,cooking loss rate,texture,chromatic value(brightness value(L^(*)),redness value(a^(*))and yellowness value(b^(*))),energy value and nutritional composition of shredded beef treated with different cooking methods and time:stir frying at 130℃(2,3,4 and 5 min),deep frying at 160℃(2,2.5,3 and 3.5 min),and air frying at 190℃(6,8,10 and 12 min)were determined.The results showed that with the increase in cooking time,the cooking loss rate,hardness,chewiness,stickiness,and energy value gradually increased,while the L^(*)continued to decrease.Sensory scores,a^(*),b^(*)and protein content first increased and then decreased.Furthermore,through clustering analysis,it was found that the quality of shredded beef cooked by air frying for 8 min was similar to that of traditional stir frying for 3 min,but the sensory score was not so high.The quality of shredded beef cooked by deep frying for 3 min was similar to that of traditional stir frying for 4 min,but the former had higher a^(*),better sensory quality and increased nutrient content and exhibited a 25%reduction in cooking time.Therefore,deep frying shredded beef at 160℃for 3 min can achieve the same effect as traditional stir frying,obtaining good sensory quality while improving production efficiency.