油炸温度和时间对小酥肉品质的影响
Effect of Frying Temperature and Time on the Quality of Small Crispy Meat
张璐 1熊双丽 2李安林 2熊得全 3唐丹3
作者信息
- 1. 西南科技大学生命科学与工程学院,四川绵阳 621010
- 2. 四川旅游学院教务处,四川成都 610100
- 3. 成都武侯实验中学,四川成都 610100
- 折叠
摘要
本文研究了不同的油炸时间和温度对小酥肉品质的影响.分析了 150、160、170、180、190℃条件下油炸 150、170、190、210 s后小酥肉的含水率、含油率、质构、色泽、硫代巴比妥酸值(TBARs值),胃蛋白酶消化率的变化情况.结果表明,随着油炸温度的升高和油炸时间的延长,小酥肉整体水分含量显著降低(P＜0.05),而油脂含量显著升高(P＜0.05),硬度、咀嚼性、胶粘性、弹性均显著增加(P＜0.05),TBARs值呈现逐渐增加的趋势,胃蛋白酶消化率随着油炸时间的延长呈现逐渐升高的趋势,随着油炸温度的升高呈逐渐降低的趋势.170℃条件下油炸 170 s的小酥肉整体的含水率为 44.15%,肉芯的含水率为 64.19%,整体的含油率为50.77%,肉芯的含油率为28.97%,硬度适中,色泽金黄,外酥里嫩,口感最佳.
Abstract
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat.The changes in moisture content,oil content,sensory characteristics,color,thiobarbituric acid value(TBARs value),and pepsin digestibility of small crispy meat were analyzed at 150,160,170,180 and 190℃for 150,170,190 and 210 s,respectively.The experimental results showed that with the increase of frying temperature and frying time,the moisture content of small crispy meat significantly decreased(P＜0.05),while the oil content significantly increased(P＜0.05).The hardness,chewiness,viscosity and elasticity significantly increased(P＜0.05),and the value of thiobarbituric acid reactants showed a gradually increasing trend.The digestibility of gastric protease gradually increased with increasing frying time and decreased with increasing frying temperature.The overall moisture content of the small crispy meat for 170 s at 170℃was 44.15%,the moisture content of the meat core was 64.19%,the overall oil content was 50.77%,and the oil content of the meat core was 28.97%.Under this condition,the small crisp meat had moderate hardness,golden color,crisp outside and tender inside,and the best taste.
关键词
油炸温度/油炸时间/小酥肉/油脂氧化/蛋白质消化率Key words
frying temperature/frying time/small crispy meat/oil oxidation/protein digestibility引用本文复制引用
基金项目
四川旅游学院科研团队项目(21SCTUTY03)
出版年
2024
国家科技期刊平台
NSTL
万方数据