摘要
试验模拟快餐店生产模式,将肉饼煎制后采用65℃保温贮藏,跟踪检测其品质变化情况,探究保温贮藏对煎制肉饼品质的影响。试验将煎制好的猪肉饼于65℃条件下保温贮藏,考察保温第0、30、60、90、120、180分钟时肉饼的pH值、硫代巴比妥酸反应物(thiobarbituric acid resctive subastances,TBARS)、挥发性盐基总氮值(total volatile basic nitrogen,TVB-N)、过氧化值、感官评价等指标的变化,确定肉饼可接受的最长保鲜时间。试验结果表明:在保温贮藏过程中,煎制肉饼色pH值、TBARS值、TVB-N值、过氧化值、酸价等不断上升,L*、a*和感官评分不断下降。前90 min内,TVB-N值、TBARS值、酸价值、过氧化值、感官评价变化不显著(P>0.05),90 min后与前期相比差异显著(P<0.05)且感官评价为不可接受。因此,在65℃保温贮藏条件下,煎制肉饼的最长保鲜时间是90 min。
The production mode of fast food restaurants was simulated in this experiment.The minced pork patty were stored at 65℃for keep-warming after fried and their quality changes were tracked.After frying 0,30,60,90,120,180 min,the pH value,the thiobarbituric acid reactant(thiobarbituric acid resctive subastances,TBARS),the total nitrogen value of the volatile base(TVB-N),the peroxide value,and sensory evaluation were tested.The effect of keep-warming storage on the quality of fried patty was investigated and the longest shelf life was determined.The results showed that the pH value,TBARS,TVB-N,peroxide value,acid value and other indicators were rising,meanwhile,L^*,a^*and sensory scores were decreasing during the storage.The changes of TVB-N value,TBARS value,acid value,peroxide value and sensory evaluation were not significant in the first 90 min(P>0.05).But after 90 min,the difference was significant(P<0.05)and the sensory evaluation was unacceptable.Therefore,the longest fresh-keeping time of the fried minced pork patty was 90 min at storage of 65.
作者
闫玉雯
朱迎春
刘隆刚
YAN Yu-wen;ZHU Ying-chun;LIU Long-gang(College of Food Science and Engineering,Shanxi Agriculture University,Jinzhong 030801,Shanxi,Chin)
出处
《食品研究与开发》
CAS
北大核心
2019年第3期87-92,共6页
Food Research and Development
基金
山西省重点研发计划项目(201703D221027-2
201703D221027-1)
山西省自然科学基金项目(201701D121104)
关键词
煎制肉饼
保温贮藏
油脂氧化
品质变化
最长保鲜时间
fried minced pork patty
keep-warming storage
oil oxidation
quality change
longest preservation time
