摘要
目的:探究干制方式对藏香猪肉干食用品质的影响.方法:以藏香猪肉为原料,采用油炸、预煮—油炸、烘烤、预煮—烘烤4种干制方式对藏香猪肉干进行处理.结果:不同干制方式对藏香猪肉干色泽、质构、营养组分等品质均有显著影响.其中,油炸组感官评分最高、色泽均匀、肉香味浓郁、硬度适中、食用品质佳;烘烤组肉干硬度较大,咀嚼性较差;预煮处理后肉干色泽呈灰棕色,肉质变硬.此外,预煮还会导致大量脂肪酸损失,影响藏香猪肉干原有的营养价值.结论:油炸可作为一种生产藏香猪肉干的潜在干制方法.
Abstract
Objective:This study aimed to investigate the effect of different drying methods on the edible quality of dried Tibetan pork.Methods:The effects of four drying methods,namely frying,pre-cooking-frying,baking,and pre-cooking-baking,on the edible quality of Tibetan pork jerky were investigated using Tibetan pork as raw material.Results:Different drying methods had significant effects on the quality indexes of dried Tibetan pork such as color rendering,textural characteristics,and nutrient component.Among them,the frying group had the highest sensory score,uniform color,rich meat flavor,moderate hardness,and good eating quality.The baking group had a higher hardness of jerky and poor chewability;And the pre-cooking treatment showed a grayish-brown color of jerky and hardened meat.In addition,pre-cooking led to a significant loss of fatty acids,affecting the original nutritional value attributes of Tibetan pork jerky.Conclusion:Frying can be used as a potential drying method to produce Tibetan pork jerky.
维普
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