摘要
为探究不同复热方式对小酥肉食用品质及风味的影响,将油炸小酥肉置于-18℃条件下贮藏48 h,采用微波、油炸与空气炸锅3种复热方式进行复热处理,通过水分含量、色泽测定和感官评价确定最优复热方式,同时探究最佳复热方式条件下小酥肉的质构特性、脂质氧化情况、脂肪含量及挥发性风味物质组成。结果表明:油炸复热(180℃-100 s)小酥肉硬度最大(83.42 N),外壳脂肪质量分数最高(37%),硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值(0.75 mg/kg)和过氧化值(0.44%)最高。微波复热(500 W-60 s)小酥肉胶黏性最大(32.66 N),外壳脂肪质量分数最低(30%),TBARS值(0.48 mg/kg)和过氧化值(0.30%)最低。空气炸锅复热(190℃-90 s)小酥肉硬度、咀嚼性、胶黏性和弹性均为最小,仅为48.2 N、39.1 mJ、14.4 N、2.58 mm。从微波、油炸、空气炸锅复热小酥肉中分别检出40、35、41种挥发性风味物质,均高于对照组(28种),3种复热方式均使醛类物质相对含量增加,复热过程中新出现的物质包括正己醛、2,4-癸二烯醛、正十四醛、1-辛烯-3-醇、3-蒈烯、(Z)-石竹烯、正十七烷,这些物质通过协同作用构建出复热小酥肉的特征风味轮廓。本研究可为预制小酥肉的复热方式选择提供理论依据。
To explore the influence of different reheating methods on the eating quality and flavor of deep-fried battered meat strips(Xiaosurou in Chinese),this study evaluated the moisture content,color and sensory attributes of Xiaosurou stored at-18℃for 48 h and reheated by three different methods:microwave,re-frying and air fryer.The texture characteristics,lipid oxidation,oil content and volatile flavor composition of Xiaosurou were investigated under optimal reheating treatment.The results showed that Xiaosurou re-fried at 180℃for 100 s had the highest hardness(83.42 N),oil content of crust(37%),thiobarbituric acid reactive substances(TBARS)value(0.75 mg/kg)and peroxide value(POV,0.44%).The sample microwaved at 500 W for 60 s had the highest adhesiveness(32.66 N),lowest oil content of crust(30%),TBARS value(0.48 mg/kg)and POV(0.30%).The sample reheated by air fryer at 190℃for 90 s had the lowest hardness(48.2 N),chewiness(39.1 mJ),adhesiveness(14.4 N)and elasticity(2.58 mm).A total of 40,35 and 41 volatile flavor compounds were detected in the samples reheated by microwave,re-frying and air fryer,respectively,while only 28 in the control.All three reheating methods increased the relative content of aldehydes,and new substances including hexanal,2,4-decadienal,tetradecanal,1-octen-3-ol,3-carene,(Z)-caryophyllene,and heptadecane appeared during the reheating process,which jointly contributed to the characteristic flavor profile of Xiaosurou.These findings provide a theoretical basis for the selection of reheating methods for Xiaosurou.
作者
詹珺
曹蒙
陈森
宋福香
ZHAN Jun;CAO Meng;CHEN Sen;SONG Fuxiang(School of Tourism,Xinxiang Vocational and Technical College,Xinxiang 450003,China;College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 664000,China)
出处
《肉类研究》
北大核心
2025年第11期16-24,共9页
Meat Research
基金
河南省科技攻关项目(242102110112)。
关键词
复热方式
预制小酥肉
品质
风味
reheating method
prepared deep-fried battered meat strips
quality
flavor
作者简介
第一作者:詹珺(1985-)(ORCID:0009-0002-2684-4247),女,讲师,硕士,研究方向为食品营养及安全。E-mail:15937372937@163.com;通信作者:宋福香(1979-)(ORCID:0009-0006-1114-0297),女,副教授,硕士,研究方向为食品加工与安全。E-mail:songfuxiang@126.com。
