油炸时间对云南牛干巴煎炸过程中理化特性的影响  

Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef

作　　者：张亚蓉 康娇[1] 薛桥丽 钱开莉 农秀莲 胡永金[1] ZHANG Yarong;KANG Jiao;XUE Qiaoli;QIAN Kaili;NONG Xiulian;HU Yongjin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Editorial Department of Journal of Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学学报编辑部,云南昆明650201

出　　处：《肉类研究》2020年第6期58-63,共6页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31760496)。

摘　　要：以云南特色牛干巴为实验材料,对牛干巴油炸过程中水分、蛋白质、还原糖、氨基酸、脂肪酸含量及硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值、酸价、羰基价及过氧化值进行测定,分析其随油炸时间变化的动态规律。结果表明:牛干巴水分含量、还原糖含量和酸价与油炸时间呈极显著负相关(r分别为-0.791、-0.988、-0.933,P<0.01);牛干巴蛋白质含量与油炸时间呈极显著正相关(r=0.889,P<0.01);牛干巴TBARs值随油炸时间的延长呈先上升后下降的趋势,油炸8 min时达到最大值,为1.535 mg/100 g,TBARs值与油炸时间呈显著正相关(r=0.688,P<0.05);牛干巴氨基酸总量与油炸时间呈极显著正相关(r=0.727,P<0.01),主要以天冬酰胺、脯氨酸、谷氨酰胺、丙氨酸为主,呈味氨基酸含量也与油炸时间呈极显著正相关(r=0.763,P<0.01);牛干巴中的脂肪酸总量、羰基价、过氧化值与油炸时间的相关性不显著。In this paper,we analyzed the dynamic changes in the contents of moisture,protein,reducing sugar,amino acids,fatty acids and thiobarbituric acid reactive substances(TBARs)value,acid value(AV),carbonyl group value(CGV)and peroxide value(PV)during the deep frying of Yunnan dry-cured beef.The results showed that deep-frying time was significantly negatively correlated with moisture content,reducing sugar content and AV(r=-0.791,-0.988 and-0.933,respectively;P<0.01),but positively with protein content(r=0.889,P<0.01).TBARs value showed a trend of increasing first and then decreasing with deep-frying time,reaching a maximum value of 1.535 mg/100 g at 8 min,and was significantly positively correlated with deep-frying time(r=0.688,P<0.05).Deep-frying time was significantly positively correlated with the total amount of amino acids(r=0.727,P<0.01),dominated by asparagines,proline,glutamine and alanine,as well as with the content of taste amino acids(r=0.763,P<0.01).On the other hand,there was no significant correlation of deepfrying time with total fatty acid content,CGV or PV.

关 键 词：牛干巴 油炸时间 油炸过程 理化特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]