热加工工艺对调理里脊肉色泽和质构特性的影响  

Effect of Thermal Processing on Color and Texture Properties of Prepared Tenderloin

作　　者：昝博文 白婷[1] 唐丽 翁德晖 张佳敏[1] 王卫[1] 张崟[1] ZAN Bo-wen;BAI Ting;TANG Li;WENG De-hui;ZHANG Jia-min;WANG Wei;ZHANG Yin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Goldkinn Industrial Group Co.,Ltd.,Suining 629000,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]四川高金实业集团股份有限公司,四川遂宁629000

出　　处：《中国调味品》2022年第12期53-60,共8页China Condiment

基　　金：四川省科技厅基础项目(2022NSFSC1644);成都市技术创新研发项目(2021-YF05-00206-SN);四川大学-遂宁校市合作专项(2020CDSN-19);国家现代农业产业体系四川生猪创新团队(scsztd-2022-08-07)。

摘　　要：以调理里脊肉为对象,探究热加工工艺(煮、蒸、炸、炒)对其失重率(烹饪损失)、色泽和质构的影响。结果显示,不同热加工工艺对失重率、色泽、硬度、咀嚼性的影响均显著(P<0.05),经煮、蒸、炸、炒工艺处理后,失重率、L^(*)、b^(*)、硬度、咀嚼性均显著增大(P<0.05),而a^(*)减小(P<0.05)。最适工艺参数一致,分别为90℃煮制40 min和煮制90℃蒸制40 min,油炸和炒制分别为160℃油炸50 s和170℃炒制50 s。蒸制工艺具有最高的L^(*),为74.52,油炸工艺具有最高的硬度和咀嚼性,分别为5080.76 g和4594.61,炒制工艺具有最低的失重率和最高的a^(*),分别为10.60%和10.96,蒸制工艺可作为湿热加工的首选条件,而干热加工可优选炒制工艺。该研究结果为里脊类调理肉制品的热加工工艺选择提供了参考。With prepared tenderloin as the object,the effect of thermal processing(boiling,steaming,frying and stir-frying)on the weight loss rate(cooking loss),color and texture of prepared tenderloin is investigated.The results show different thermal processing technologies all have significant effects on the weight loss rate,color,hardness and chewiness(P<0.05).After the treatment of cooking,steaming,frying and stir-frying,the weight loss rate,L^(*),b^(*),hardness and chewiness increase significantly(P<0.05),while a^(*) decreases(P<0.05).The optimal process parameters are the same,which are boiling at 90℃for 40 min and steaming at 90℃for 40 min,frying at 160℃for 50 s and stir-frying at 170℃for 50 s respectively.The steaming process has the highest L^(*) of 74.52,the frying process has the highest hardness and chewiness of 5080.76 g and 4594.61 respectively.The stir-frying process has the lowest weight loss rate and the highest a^(*) of 10.60%and 10.96 respectively.The steaming process can be as the first choice for wet thermal processing,while stir-frying process can be as the first choice for dry thermal processing.The results of this study can provide references for the selection of thermal processing technology of prepared tenderloin products.

关 键 词：热加工 调理里脊肉 失重率 色泽 质构 

分 类 号：TS205.9[轻工技术与工程—食品科学]