解冻方式对新疆干辣椒炒牛肉预制菜品质的影响

Effect of Thawing Methods on the Quality of Xinjiang Dried Chili Fried Beef Prepared Dish

为探究解冻方式对新疆干辣椒炒牛肉预制菜品质的影响,本研究选取自然解冻、流水解冻、超声波解冻、微波解冻和低温解冻作为解冻方式,分析5种解冻方式对新疆干辣椒炒牛肉预制菜pH值、色泽、质构特性、挥发性盐基氮(TVB-N值)、硫代巴比妥酸值(TBARS值)和挥发性风味物质品质指标的影响。结果表明,与空白对照组相比,低温解冻在维持新疆干辣椒炒牛肉预制菜pH值(5.19)和色泽方面表现最佳,超声波解冻的质构特性最好且TVB-N值最低(7.35 mg·100 g^(-1)),微波解冻的TBARS值最低(0.36 mg·kg^(-1)),微波解冻和低温解冻后新疆干辣椒炒牛肉预制菜的感官评分较好,流水解冻各项指标处于中间位置。D-柠檬烯、苯甲醛、苯乙醛、壬醛、芳樟醇、苯乙醇、α-松油醇、3-甲基-苯酚、萘、茴香脑、草蒿脑等挥发性风味物质对新疆干辣椒炒牛肉预制菜总体风味的形成有重要贡献,低温解冻后的挥发性风味物质最接近空白对照组。本研究可为新疆干辣椒炒牛肉预制菜的解冻工艺提供支撑。

To explore the effect of thawing methods on the quality of Xinjiang dried chili fried beef prepared dishes(XBD),the prepared dishes were thawed by natural thawing,water thawing,ultrasonic thawing,microwave thawing and low temperature thawing.The pH value,color,texture characteristics,volatile base nitrogen(TVB-N value),thiobarbituric acid value(TBARS value)and volatile flavor substances of XBD were analyzed.The results showed that compared with the control group,low temperature thawing were the best for maintaining the pH value(5.19)and color of XBD.The texture characteristics of XBD thawed by ultrasonic thawing were the best and the TVB-N value was the lowest(7.35 mg·100 g^(-1)).The TBARS value of XBD thawed by microwave thawing was the lowest(0.36 mg·kg^(-1)).After microwave thawing and low temperature thawing,the sensory scores of XBD were better,and the indexes of water thawing were in the middle position.Volatile flavor components such as D-limonene,benzaldehyde,benzeneacetaldehyde,nonanal,linalool,phenylethyl alcohol,α-terpineol,3-methyl-phenol,naphthalene,anisole,and estragole had an important contribution to the formation of the overall flavor of XBD.The volatile flavor substances of XBD thawed by low temperature thawing were closest to the control group.This study can provide guidance for the thawing process of XBD.