摘要
为了探究不同的煮制中心温度对哈萨克熏马肉品质的影响.将各处理熏马肉分别加热到中心温度为60,65,70,75,80,85,90,95 ℃,测定其蒸煮损失、色泽、剪切力、硬度、弹性、黏聚性、咀嚼性和感官品质.结果表明,在整个煮制过程中,熏马肉的蒸煮损失率较大(p＜0.05).肉样的色泽a*、b*值、黏聚性和咀嚼性在70℃为最小值,L*值、剪切力、弹性和感官品质在70℃达到最大值.在整个过程中,硬度呈现明显增加的趋势(p＜0.05).由此得出,熏马肉在熟化期间,70 ℃是决定哈萨克熏马肉品质的重要温度.
Abstract
In order to explore the effect of different cooking center temperature on the quality of Kazak smoked horse meat.The smoked horse meat was heated to the central temperature of 60,65,70,75,80,85,90,95 ℃,and the cooking loss,color,shear force,hardness,elasticity,cohesiveness,chewability and sensory quality were measured.The results showed that the cooking loss rate of smoked horse meat was higher in the whole cooking process(p＜0.05).The a,b*values,cohesiveness and chewability of meat were the minimum values at 70℃,while the L*values,shear force,elasticity and sensory quality were the maximum values at 70 ℃.In the whole process,the hardness showed an obvious increase trend(p＜0.05).It could be concluded that 70 ℃ was an important temperature to determine the quality of Kazak smoked horse meat during curing.
万方数据