Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 214 - 221

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029540

Effect of different vacuum frying time on quality of shredded meat

  • YANG Shuang ,
  • XU Lin ,
  • HUANG Ruihan ,
  • XU Qinglian ,
  • LI Yuyang ,
  • YANG Ping ,
  • XING Yage ,
  • LIU Hong
Expand
  • 1(School of Food and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Key Laboratory of food nonthemal technology, Research Institute of Xihua University, Yibin 644000, China)

Received date: 2021-09-27

  Revised date: 2021-11-16

  Online published: 2023-02-14

Fold

Abstract

The objective of this study was to explore the effects of different vacuum frying times (4, 7, 10, 13, and 16 min) at 75 ℃ on the sensory quality, texture, free amino acid, and volatile flavor substance content of shredded meat. Results showed that with the extension of vacuum frying time, the elasticity increased first and then decreased, the hardness and chewiness showed an upward trend. Combined with sensory evaluation, the meat quality was better after vacuum frying for 13 min, with a hardness of (8 393±320) g, chewiness of (5 134±83.75) g and elasticity of 0.872±0.002. According to the taste activity value of free amino acid, it was found that the overall taste of shredded meat was relatively fresh after vacuum frying. Moreover, the overall taste of shredded meat after vacuum frying for 13 min was relatively good. At the same time, by comparing the contents of volatile flavor substances, the content of aldehydes was the highest when the vacuum frying time was 13 min. Comprehensive analysis shows that under the condition of vacuum frying temperature of 75℃, the sensory quality is better when the frying time is 13 min.

Key words： vacuum frying; industrialization; shredded meat; free amino acid; flavor substances

Cite this article

YANG Shuang , XU Lin , HUANG Ruihan , XU Qinglian , LI Yuyang , YANG Ping , XING Yage , LIU Hong . Effect of different vacuum frying time on quality of shredded meat[J]. Food and Fermentation Industries, 2023 , 49(1) : 214 -221 . DOI: 10.13995/j.cnki.11-1802/ts.029540

References

[1] 沈艳奇. 低温真空油炸小黄鱼调理食品的研制[D].锦州:渤海大学, 2019.
SHEN Y Q.Development of ready-to-eat small yellow croaker by low temperature vacuum frying[D].Jinzhou:Bohai University, 2019.
[2] QIU L Q, ZHANG M, WANG Y C, et al.Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying[J].Journal of Food Process Engineering, 2018, 41(8):e12879.
[3] FANG Z X, WU D, YÜ D, et al.Phenolic compounds in Chinese purple yam and changes during vacuum frying[J].Food Chemistry, 2011,128(4):943-948.
[4] 祝银银. 以干豌豆为原料的真空油炸脆豆的加工工艺研究[D].无锡:江南大学, 2013.
ZHU Y Y.Study on processing technology of vacuum fried crispy peas using dried Pisum sativum linn as raw material[D].Wuxi:Jiangnan University, 2013.
[5] DEVI S, ZHANG M, LAW C L.Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality[J].Food Bioscience, 2018, 25:111-117.
[6] UDOMKUN P, INNAWONG B.Effect of pre-treatment processes on physicochemical aspects of vacuum-fried banana chips[J].Journal of Food Processing and Preservation, 2018, 42(8):e13687.
[7] ANDRÉS-BELLO A, GARCÍA-SEGOVIA P, MARTÍNEZ-MONZÓ J.Vacuum frying process of gilthead sea bream (Sparus aurata) fillets[J].Innovative Food Science & Emerging Technologies, 2010, 11(4):630-636.
[8] BLESSINGTON T, NZARAMBA M N, SCHEURING D C, et al.Cooking methods and storage treatments of potato:Effects on carotenoids, antioxidant activity, and phenolics[J].American Journal of Potato Research, 2010,87(6):479-491.
[9] AKINPELU O R, IDOWU M A, SOBUKOLA O P, et al.Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)[J].Food Science and Biotechnology, 2014, 23(4):1 121-1 128.
[10] 尹培, 楼乐燕, 陈虹霖, 等.真空油炸和常压油炸对紫甘蓝微观结构和生理活性物质的影响[J].食品科学, 2019, 40(9):41-47.
YIN P, LOU L Y, CHEN H L, et al.Effects of vacuum and atmospheric frying on the microstructure and bioactive compounds of red cabbage[J].Food Science, 2019, 40(9):41-47.
[11] 张风雪, 贾娜, 刘登勇.沟帮子烧鸡加工过程中的滋味及风味物质变化[J].肉类研究, 2018, 32(9):23-28.
ZHANG F X, JIA N, LIU D Y.Changes in taste and flavor substances during the processing of goubangzi roast chicken[J].Meat Research, 2018, 32(9):23-28.
[12] 张亚楠. 不同油炸技术对猪肉制品品质特性影响的研究[D].上海:上海海洋大学, 2018.
ZHANG Y N.Effects of different frying processes on the quality of pork products[D].Shanghai:Shanghai Ocean University, 2018.
[13] 沈清, 闻海珍, 王梦婷, 等.蒸制方式和时间对梅干菜扣肉感官和营养品质的影响[J].中国食品学报, 2019, 19(9):72-82.
SHEN Q, WEN H Z, WANG M T, et al.Effects of steaming methods and time on the sensory and nutritional qualities of steamed pork with pickled and dried mustard[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(9):72-82.
[14] 段虎. 高压处理对牛肉组织结构、腌制进程及酱牛肉贮藏特性的影响[D].新乡:河南科技学院, 2012.
DUAN H.Effect of high pressure treatment on texture, salt pickling process of beef and storage characteristic of spiced beef[D].Xinxiang:Henan Institute of Science and Technology, 2012.
[15] 王福田, 杨冰, 鲁玉凤, 等.不同蒸煮方式青蟹肌肉感官品质分析和比较研究[J].肉类研究, 2021, 35(6):28-36.
WANG F T, YANG B, LU Y F, et al.Analysis and comparative study of sensory qualities of muscle from the mud crab Scylla paramamosain cooked by different methods[J].Meat Research, 2021, 35(6):28-36.
[16] 孙鲁浩, 毛伟杰, 张伟鸿, 等.不同加热方式下凡纳滨对虾品质的比较分析[J].现代食品科技, 2018, 34(9):165-170;69.
SUN L H, MAO W J, ZHANG W H, et al.Comparative analysis of the quality of Litopenaeus vannamei subjected to different heat treatments[J].Modern Food Science and Technology, 2018, 34(9):165-170;69.
[17] 宋福香, 计红芳, 江开欣, 等.油炸对鹅肉理化性质、质构与微观结构的影响[J].食品科学, 2017, 38(3):136-141.
SONG F X, JI H F, JIANG K X, et al.Effect of deep frying on physicochemical properties, texture and microstructure of goose meat[J].Food Science, 2017, 38(3):136-141.
[18] 马菲, 郇延军, 刁欣悦.酱制时间对传统酱卤猪肉制品风味及质构变化规律的影响[J].食品与机械, 2019, 35(9):55-63.
MA F, HUAN Y J, DIAO X Y.Effect of sauce time on the flavor and texture change of traditional sauce and braised pork products[J].Food & Machinery, 2019, 35(9):55-63.
[19] 夏军军, 李洪军, 贺稚非, 等.不同腌制方式对牛肉品质特性的影响[J].西南大学学报(自然科学版), 2016, 38(2):12-19.
XIA J J, LI H J, HE Z F, et al.Effects of different curing strategies on quality characteristics of beef[J].Journal of Southwest University (Natural Science Edition), 2016, 38(2):12-19.
[20] 王逸鑫, 吴涵, 黄海源, 等.超声波辅助腌制对青鱼腌制品品质的影响[J].食品与发酵工业, 2020, 46(22):142-146;160.
WANG Y X, WU H, HUANG H Y, et al.Effect of ultrasonic-assisted pickling on the quality of black carp (Mylopharyngodon piceus) pickled products[J].Food and Fermentation Industries, 2020, 46(22):142-146;160.
[21] 任国艳, 曹利, 王玉琴, 等.不同烹调方式对羊肉品质的影响[J].食品科学, 2016, 37(19):24-30.
REN G Y, CAO L, WANG Y Q, et al.Effect of different cooking methods on the quality of lamb meat[J].Food Science, 2016, 37(19):24-30.
[22] 蒋晨毓, 邱伟强, 贠三月, 等.草鱼油爆前后风味物质的变化分析[J].食品科学, 2019,40(2):192-199.
JIANG C Y, QIU W Q, YUN S Y, et al.Changes in flavor compounds during processing of deep-fried grass carp[J].Food Science, 2019,40(2):192-199.
[23] 刘建林, 孙学颖, 张晓蓉, 等.GC-MS结合电子鼻/电子舌分析发酵羊肉干的风味成分[J].中国食品学报, 2021, 21(5):348-354.
LIU J L, SUN X Y, ZHANG X R, et al.Analysis of flavor components of fermented mutton jerky by GC-MS combined with electronic nose/electronic tongue[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(5):348-354.
[24] 唐春红, 陈旭华, 张春晖, 等.不同卤制方法对鸡腿肉中挥发性风味化合物的影响[J].食品科学, 2014,35(14):123-129.
TANG C H, CHEN X H, ZHANG C H, et al.Effects of different marinating methods on volatile flavor compounds of chicken thigh[J].Food Science, 2014, 35(14):123-129.
[25] 杨进军, 胡金祥, 王林, 等.气质联用技术结合电子鼻分析红酸汤挥发性风味差异[J].食品与发酵工业, 2020, 46(14):234-242.
YANG J J, HU J X, WANG L, et al.Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS[J].Food and Fermentation Industries, 2020, 46(14):234-242.
[26] 王蒙, 侯莉, 曹长春, 等.清炖猪肉汤香气物质的分析鉴定[J].食品科学, 2015, 36(24):105-111.
WANG M, HOU L, CAO C C, et al.Characterization of the aroma compounds in stewed pork broth[J].Food Science, 2015, 36(24):105-111.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.