油炸温度和时间对猪肉块品质的影响  

Effects of Deep-fat Frying Temperature and Time on the Quality of Pork Nuggets

作　　者：张亚楠 包香香 樊玉霞[1] 黄轶群[1] 赖克强[1] ZHANG Ya- nan;BAO Xiang- xiang;FAN Yu- xia;HUANG Yi- qun;LAI Ke- qiang(College of Food Science and Technology, Engineering Research Center of Food Thermal- Processing Technology, Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院,上海海洋大学食品热加工工程技术研究中心,上海201306

出　　处：《食品工业科技》2018年第13期19-24,共6页Science and Technology of Food Industry

基　　金：十三五国家重点研发计划项目(2017YFC1600706).

摘　　要：本文研究了不同油炸温度和时间对猪肉块品质的影响,分析了150、165和180℃条件下油炸不同时间后猪肉块的色泽、硬度、水分含量、脂肪含量、蛋白质羰基含量、硫代巴比妥酸值(TBARS值)和挥发性醛类物质的变化情况。实验结果表明,油炸后猪肉块的亮度降低,红度和黄度升高;硬度在油炸过程中变化显著(p<0.05),150℃油炸470 s时达到最大值37.59 kg;150、165和180℃分别油炸470、330和230 s后猪肉块的水分含量减少了56.25%、52.82%和48.92%(p<0.05),高温短时油炸条件下水分损失较少;脂肪含量在150、165℃时随时间变化不显著,180℃油炸时随时间的延长显著增加(p<0.05);蛋白质羰基含量随油炸时间的延长而增大,180℃油炸150 s时猪肉块的蛋白质羰基含量为2.17 nmol/mg;TBARS值和己醛含量在油炸后迅速增大,之后呈现先减小后均大的趋势,180℃油炸150 s的TBARS值为0.71 mg MDA/kg;挥发性醛类物质中己醛与TBARS值相关性显著,150、180℃条件下的相关系数分别为0.962和0.997。180℃油炸150 s时的猪肉块具有金黄的色泽,硬度适中,脂肪和蛋白质氧化程度较小,具有较好的品质。The effects of deep-fat frying temperature and time on pork nuggets＇ quality were evaluated in this research.Changes of pork nuggets＇ quality after fried at 150,165 and 180 ℃, respectively, for different times were analyzed by the indexes including color, hardness, moisture content, fat content, protein carbonyls content, thiobarbituric reactive substances （ TBARS ） value and volatile aldehydes.The results showed that after frying,the brightness of pork nuggests decresed and the redness and yellowness increased,the decreasing of moisture content fried at 150,165 and 180 ℃ for 470,330 and 230 s were 56.25% , 52.82% ,48.92% （p 〈 0.05 ）, the moisture loss was less at high temperature in short time. Changes of fat content was not significantly when the frying temperature was 150 and 165 ℃, but it increased significantly when the pork nuggets were fried at 180 ℃ （p 〈 0.05 ）.Long cooking time increased protein carbonyls, it was 2.17 nmol/mg protein of pork nuggets fried at 180 ℃ for 150 s.TBARS values and hexanal increased significantly after frying.TBARS values of pork nuggets fried at 180 ℃ for 150 s were 0.71 mg MDA/kg.A highly significant correlation coefficients of fried pork nuggets treated with 150 ℃ （r = 0.962 ）and 180 ℃ （r = 0.997）were observed between TBARS values and hexanal content.Frying at 180 ℃ for 150s was the best condition for pork nuggets with golden color, good texture and low protein and lipid oxidation.

关 键 词：油炸 温度 时间 品质 蛋白质氧化 脂肪氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]