油炸时间对鱼香羊肉丝水分分布与品质相关性的研究

摘要

This study mainly investigated the relationship between water distribution and the quality of fish-flavored shredded lamb as affected by different frying time (15, 35, 55 s, and 75 s) at the temperature of 140℃. The cooking yield, shearing force, water content, color, T2 relaxation time dynamic distribution of water and sensory properties were measured. The results showed that with the increasing of the frying time , the cooking yield, moisture content, L*-value and b*-value decreased significantly (P<0.05);while the shearing force and a*-value significantly increased (P<0.05);the best sensory valuation was acquired at 35 s (P<0.05). Meanwhile, the analysis of LF-NMR indicated that after fitting the distribution of T2 relaxation time were two major peaks and the major T21 peak and T22 peak shifted towards to slower relaxation times with the frying time increased. Simultaneously, the corresponding peak proportion of A21 and A22 decreased significantly (P<0.05). Positive linear correlations were obtained with the analysis of the relativity among the variation of T21, water content and cooking yield of shredded lamb. The results indicated that water migrating in meat was the main reason of the influence of different frying time on fish-flavored shredded lamb quality.%鱼香羊肉丝是名扬海外的特色菜肴，利用低温油炸工艺可以模拟鱼香羊肉丝的传统烹饪技术。本研究主要探讨了在140℃油炸温度下，不同油炸时间（15、35、55、75 s）对鱼香羊肉丝水分分布与品质之间的关系，分别测定了羊肉丝的出品率、水分含量、剪切力、T2弛豫时间、颜色和感官质量，并分析探讨了它们之间的相关性。研究表明，随着油炸时间的延长，羊肉丝的出品率、水分含量、L*值、b*值显著降低（P<0.05）；剪切力和a*值显著增加（P<0.05），在油炸时间35 s时，各项感官评价得分最高（P<0.05）。低场NMR研究发现，拟合后的T2弛豫时间分为2个主要的峰，随着油炸时间的延长会使主要峰T21和T22向慢的弛豫方向移动，同时峰面积A21和A22显著降低（P<0.05）。结合相关性分析可以得出T21的变化与羊肉丝水分含量和出品率之间存在正相关的线性关系。上述结果表明，不同油炸时间对羊肉丝品质的影响主要是由于肉中水分的迁移所造成的。