食品工业科技2024，Vol.45Issue(7)：68-75,8.DOI:10.13386/j.issn1002-0306.2023050031
油炸温度和时间对小酥肉品质的影响
Effect of Frying Temperature and Time on the Quality of Small Crispy Meat
摘要
Abstract
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat.The changes in moisture content,oil content,sensory characteristics,color,thiobarbituric acid value(TBARs value),and pepsin digestibility of small crispy meat were analyzed at 150,160,170,180 and 190℃for 150,170,190 and 210 s,respectively.The experimental results showed that with the increase of frying temperature and frying time,the moisture content of small crispy meat significantly decreased(P＜0.05),while the oil content significantly increased(P＜0.05).The hardness,chewiness,viscosity and elasticity significantly increased(P＜0.05),and the value of thiobarbituric acid reactants showed a gradually increasing trend.The digestibility of gastric protease gradually increased with increasing frying time and decreased with increasing frying temperature.The overall moisture content of the small crispy meat for 170 s at 170℃was 44.15%,the moisture content of the meat core was 64.19%,the overall oil content was 50.77%,and the oil content of the meat core was 28.97%.Under this condition,the small crisp meat had moderate hardness,golden color,crisp outside and tender inside,and the best taste.关键词
油炸温度/油炸时间/小酥肉/油脂氧化/蛋白质消化率Key words
frying temperature/frying time/small crispy meat/oil oxidation/protein digestibility分类
轻工纺织引用本文复制引用
张璐,熊双丽,李安林,熊得全,唐丹..油炸温度和时间对小酥肉品质的影响[J].食品工业科技,2024,45(7):68-75,8.基金项目
四川旅游学院科研团队项目(21SCTUTY03). （21SCTUTY03）
