摘要
以横山羊肉为研究对象,通过调控处理时间和温度,进行煎、炸、烤三种工艺处理,采用质构仪测定肉样的全质构和剪切力,用测色仪测定肉色,进而对肉样的食用品质进行综合评价。结果表明：对于煎制处理,2min和3min处理的肉样硬度、咀嚼性及回复性显著小于4min（P〈0.05）;2min和3min处理的肉样剪切力显著小于4min（P〈0.05）;肉样L＊值随处理时间的延长逐渐减小（P〈0.05）,2 min和3 min处理的肉样a＊值小于4min（P〈0.05）,而b＊、c＊及h°值大于4min（P〈0.05）。对于炸制处理,3 min处理的肉样硬度和内聚性显著小于4 min和5 min（P〈0.05）,咀嚼性、弹性及回复性显著小于5min（P〈0.05）;3 min处理的肉样剪切力显著小于4min和5min（P〈0.05）;3min处理的肉样a＊值小于5min（P〈0.05）,其他肉色指标对不同的处理时间差异不显著（P〉0.05）。对于烤制处理,160℃处理的肉样硬度、内聚性和回复性小于180℃（P〈0.05）,弹性小于200℃（P〈0.05）;160℃处理的肉样剪切力显著小于200℃（P〈0.05）;160℃处理的肉样L＊值小于180℃和200℃（P〈0.05）,a＊和c＊值小于200℃（P〈0.05）,h°值大于200℃（P〈0.05）,b＊值对不同的烤制温度无显著差异（P〉0.05）。综合分析表明：煎、炸、烤三种高温处理对横山羊肉食用品质有较大影响,肉样在226~228℃的温度下煎制处理3 min和炸制处理3min、在160℃的温度下烤制处理40min,均具有较高的食用品质。该研究结果对于人们选择合理的羊肉高温处理方式及工艺条件具有一定的指导意义。
The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan muttonby regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 rain treatment （P〈0.05）, and the shear force was significantly less than 4 rain treatment （P〈0.05）. With the extension of treatment time, the L value decreased gradually （P〈0.05）, processed for 2 rain and 3 min, the a value of mutton sample was less than that of 4 rain treatment （P〈0.05）, while b , c and h value significantly were greater than that of 4 min treatment （P 〈C 0. 05）. For frying, the result of 3 min treatment processing showed that the hardness and cohesiveness sig- nificantly were less than those of 4 min and 5 min treatments （P〈 0.05 ）, and the chewiness, springiness and resilience were significantly less than 5 min treatment （P〈 0.05）, the shear force was significantly less than those of 4 rain and 5 min treatments （P〈0.05）. The result of 3 min treatment processing showed that a value was significantly less than those of 5 min treatment （P〈0.05）, while other color parameters have no significant difference for differ- ent processing time （P〉0.05）. For broiling, processing at 160 ℃, the hardness, cohesiveness and resilience significantly were less than those at 180 ℃ （P-~0.05）, and springiness was less than that at 200 ℃ （P%0.05）. 160 ℃ processing temperature the shear force sig nificantly less than that atd 200 ℃ （P〈C0.05）. Under the 160 ℃ pro cessing temperature the L ＊ value was less than those at 180 ℃ and 200 ℃ （P%0.05）, a ＊ and c＊ values were less than those at 200 ℃ （P〈0.05）, while hvalue was greater than that at 200 ℃ （P〈 0.05）, there were no significant differences for b ＊ value among the different processing temperature （P〉0.05）. Comprehensive analyses showed that Pan-frying, frying and broiling had a great influence on the eating quality of Hengshan mutton. At the temperature of 2264 228 ℃, the mutton sample were Pan-fried 3 min and fried 3 min, broiled 40 min at the temperature of 160 ℃, which had higher eating quality. These results provided a theoretical basis and guidance sig nificance for choosing the reasonable high-temperature treatment methods and processing conditions of mutton.
出处
《食品与机械》
CSCD
北大核心
2016年第9期17-21,83,共6页
Food and Machinery
基金
陕西省科技统筹创新工程计划项目(编号:2015KTTSNY04-07)
中央高校基本科研业务费专项(编号:GK201502008)
农业部农产品加工重点实验室开放课题项目(编号:2015002)
关键词
横山羊肉
高温处理
食用品质
Hengshan mutton
high temperature treatment
eatingquality
