摘要
分析不同烹饪方式对猪五花肉品质的影响。选择猪五花肉作为研究对象,采用红烧和油炸两种工艺对食物进行烹饪,测定猪五花肉质构及TBARS值情况,通过对比TBARS值分析烹饪方式对猪五花肉品质的影响。两种烹饪模式下,经150 min烹制的五花肉制品,油炸烹饪模式的硬度值最大,红烧烹饪模式的肉品TBARS值较低,抑制了猪肉脂肪氧化,而油炸烹饪模式在10 min的硬度值最大。红烧烹饪30 min时肉品蛋白质含量最高,油炸10 min时肉品蛋白含量最高。
To analyze the effect of different cooking methods on the quality of pork belly.Pork belly was selected as the object of study,and the food was cooked by both braising and deep-frying processes,and the texture and TBARS values of pork belly were measured to analyze the effect of cooking modes on the quality of pork belly by comparing the TBARS values.In both cooking modes,the hardness value of the pork products cooked for 150 min was the highest in the deep-fried cooking mode,and the TBARS value of the meat in the braised cooking mode was lower,which inhibited the oxidation of pork fat,while the hardness value in the deep-fried cooking mode was the highest at 10 min.The highest protein content of the meat products was found at 30 min of red-roasting cooking,and the highest protein content of the meat products was found at 10 min of deep-frying.
作者
江云涛
JIANG Yuntao(Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China)
出处
《现代食品》
2023年第9期86-88,共3页
Modern Food
关键词
烹饪方式
五花肉
质构分析
脂肪氧化
蛋白质含量
cooking method
pork belly
texture analysis
fat oxidation
protein content
作者简介
江云涛(1981-),男,硕士,副教授,研究方向为烹饪教育。
