摘要
以感官品质、质构、游离氨基酸和挥发性风味物质含量为指标,考察在真空油炸温度为75℃时,不同真空油炸时间(4、7、10、13、16 min)对猪肉丝品质的影响,以期为工业化生产真空油炸肉丝类产品提供参考。结果表明,随着真空油炸时间的延长,硬度及咀嚼性呈上升的趋势,弹性呈先上升后下降的趋势,结合感官评定发现真空油炸时间为13 min时,肉丝的质构[硬度(8393±320)g,咀嚼性(5134±83.75)g,弹性(0.872±0.002)]较好;利用游离氨基酸的味觉活度值进行滋味分析,发现真空油炸后的肉丝整体滋味偏鲜,且真空油炸时间为13 min的肉丝整体滋味相对较好;对挥发性风味物质的含量进行比较发现,真空油炸时间为13 min时的醛类物质含量最高,种类较多。综合分析认为,真空油炸温度75℃条件下,油炸时间为13 min时的感官品质相对较好。
The objective of this study was to explore the effects of different vacuum frying times(4,7,10,13,and 16 min)at 75℃on the sensory quality,texture,free amino acid,and volatile flavor substance content of shredded meat.Results showed that with the extension of vacuum frying time,the elasticity increased first and then decreased,the hardness and chewiness showed an upward trend.Combined with sensory evaluation,the meat quality was better after vacuum frying for 13 min,with a hardness of(8393±320)g,chewiness of(5134±83.75)g and elasticity of 0.872±0.002.According to the taste activity value of free amino acid,it was found that the overall taste of shredded meat was relatively fresh after vacuum frying.Moreover,the overall taste of shredded meat after vacuum frying for 13 min was relatively good.At the same time,by comparing the contents of volatile flavor substances,the content of aldehydes was the highest when the vacuum frying time was 13 min.Comprehensive analysis shows that under the condition of vacuum frying temperature of 75℃,the sensory quality is better when the frying time is 13 min.
作者
杨爽
徐琳
黄锐函
许青莲
李煜洋
杨萍
邢亚阁
刘洪
YANG Shuang;XU Lin;HUANG Ruihan;XU Qinglian;LI Yuyang;YANG Ping;XING Yage;LIU Hong(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Key Laboratory of food nonthemal technology,Research Institute of Xihua University,Yibin 644000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第1期214-221,共8页
Food and Fermentation Industries
基金
四川省科技计划项目(2020YFN0151)
重庆市技术创新与应用发展专项-川渝联合实施重点研发项目(cstc2021jscx-cy1h0001)。
关键词
真空油炸
工业化
肉丝
游离氨基酸
风味物质
vacuum frying
industrialization
shredded meat
free amino acid
flavor substances
