肉类研究2026，Vol.40Issue(10)：50-56,7.DOI:10.7506/rlyj1001-8123-20250924-294
油炸-热风烘烤加热对卡兹脆鸡排品质及风味的影响
Effects of Deep Frying Followed by Hot Air Roasting on the Quality and Flavor of Crispy Fried Chicken Steak
摘要
Abstract
To investigate the effects of low-oil,healthy heating methods on breaded,pre-cooked meat products,this study used crispy chicken steaks as the test subject and systematically analyzed the impact of a combined deep frying followed by hot air roasting process on their physicochemical properties,textural characteristics,and flavor quality.The results showed that compared with traditional deep frying,the combined cooking method significantly reduced the fat content(P<0.05)without significantly affecting the color,protein level,or sensory quality.In addition,it improved the compactness and crispness of the crust while maintaining the overall quality of the product.No significant variation was found between the two cooking methods in cooking loss rate or pH.The combined cooking method increased significantly the contents of sweet and bitter amino acids and decreased the content of umami amino acids(P<0.05),indicating higher degree of Maillard reaction during the cooking process.A total of 72 volatile compounds were identified in the samples cooked by deep frying followed by hot air drying,with an evident increase in the types and contents of ketones,alcohols,and esters contributing to pronounced roasted,creamy,and nutty notes compared with the samples cooked by traditional deep frying.Overall,the combined cooking technique effectively reduced the fat content of crispy fried chicken steak while maintaining desirable textural and flavor attributes,providing a promising strategy for the development of low-fat prepared chicken products.关键词
卡兹脆鸡排/油炸-热风烘烤/品质/风味物质/游离氨基酸Key words
crispy fried chicken steak/deep frying followed by hot air roasting/quality/flavor compounds/free amino acids分类
轻工纺织引用本文复制引用
张根生,杜一男,王军茹,祝传海,费英敏..油炸-热风烘烤加热对卡兹脆鸡排品质及风味的影响[J].肉类研究,2026,40(10):50-56,7.基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B05) （2021ZX12B05）
