食品与机械2017，Vol.33Issue(11)：190-194,5.
高温加工方式对肉品质的影响
Effects of high temperature treatment on quality of meat
摘要
Abstract
In order to study the effects of common high temperature treatment methods such as pan-frying,frying and broiling on eating quality of meat.pork,chicken and duck were used as research object.The meat color,texture profile analysis and shear force were determined to evaluate the eating quality.Results indicated that panfrying,frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05).After treatments,the L* and b * value of the three kinds of meat increased (P＜0.05),the a * value of pork decreased (P＜0.05),conversely,the a * value of chicken increased (P＜0.05);After the high temperature treatments,the shear force of pork and duck increased (P＞0.05),nevertheless it had no influence on chicken (P＜0.05);After treatments,the hardness of pork increased significantly (P＜ 0.05),for white meat,except pan fried 2 min,3 min,fried 3 min,the hardness has increased significantly (P＜0.05).After the three kinds of high temperature treatments,the springiness of red and white meat both in creased significantly (P＜0.05).The results of these studies provide a theoretical basis for improving the eating quality of meat products,and have a certain guiding significance for consumers to choose scientific cooking time and temperature.关键词
红肉/白肉/煎制/炸制/烤制/品质Key words
Red meat/white meat/high temperature processing/eating quality引用本文复制引用
钟华珍,刘永峰,甘斐,胡玉花..高温加工方式对肉品质的影响[J].食品与机械,2017,33(11):190-194,5.基金项目
陕西省科技统筹创新工程计划(编号:2016KTCL02-36) （编号:2016KTCL02-36）
中央高校基本科研业务费专项(编号:GK201502008) （编号:GK201502008）
陕西师范大学勤助科研创新基金(编号:KY2017YB034) （编号:KY2017YB034）
