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
昝博文,白婷,唐丽,翁德晖,张佳敏,王卫,张崟
摘要(Abstract)：
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。
关键词(KeyWords)： 热加工;调理里脊肉;失重率;色泽;质构
基金项目(Foundation): 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)
作者(Author): 昝博文,白婷,唐丽,翁德晖,张佳敏,王卫,张崟
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