微波复热时间和微波功率对预油炸牛肉串品质的影响  

Effects of the time and power of microwave-reheating on the quality of preprocessing fried beef kebabs

作　　者：刘世欣[1] 夏秀芳[1] 孔保华[1] 赵钜阳[1] 于彩凤[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第8期249-252,共4页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项(200903012-02);东北农业大学科技创新基金(CXZ011)

摘　　要：研究了微波加热时间(30、40、60、90、120s)和微波功率(350、490、700W)对预油炸牛肉串出品率、剪切力、色差和感官评价的影响。结果表明,在不同微波复热条件下,牛肉串的出品率、剪切力、色差变化和总体可接受性存在明显差异(p<0.05)。在同一微波功率条件下,随着微波加热时间的延长,肉串的出品率逐渐下降,亮度L*值降低,红色度a*值升高;除微波加热30s外,随着微波加热时间的延长,肉串的剪切力值增加,嫩度下降。牛肉串在700W加热40s、490W加热40s和60s时,不仅明显提高了肉串的出品率,而且改善了牛肉串的色泽,并使肉串保持较低的剪切力值。The effects of the time and power of microwave treatment on the properties of preprocessing fried beef kebabs,including product yield,shear force,color and sensory quality,were studied in this paper. The samples were treated at 350,490 and 700W from 30 to 120s,respectively. The results showed that product yield,shear force and color of beef kebabs revealed a significant change during different microwave-reheated condition. With the extending of microwave time,L＊ value and product yield decreased ,but the shear force （exception of 30s） and a＊ value increased in the same microwave power. The product yield and color were promoted significantly,and the shear force was decreased after being treated at 700W for 40s,and at 490W for 40s and 60s, respectively.

关 键 词：微波复热时间 微波复热功率 预油炸牛肉串 质量 

分 类 号：TS201.1[轻工技术与工程—食品科学]