【摘要】 以猪后腿肉为试验材料,探讨了远红外辅助油炸对挂糊油炸猪肉片的水分、脂肪含量、表观色泽和猪肉嫩度等食用品质的影响。结果表明,与普通热传导式油炸相比,远红外辅助油炸挂糊猪肉片外壳水分含量随油炸时间延长均匀下降,明度降低,红度和黄度增加。当油炸时间为210 s时,远红外辅助油炸产品外壳脂肪含量为16.39 g/(100 g),猪肉剪切力值为15.29 N,均低于普通热传导式油炸外壳脂肪含量17.35 g/(100 g)与剪切力16.74 N(P<0.05)。远红外辅助油炸能促进挂糊猪肉片呈色更好,降低脂肪含量,有助于油炸食品品质的提高。更多还原

【Abstract】 Effects of far-infrared assisted frying on the edible quality(moisture and oil content, surface color, and meat tender) of battered and fried pork slices were investigated using the lean pork hams as materials. Results showed that compared with the common frying, far-infrared assisted frying decreased product lightness(L*), increased redness(a*) and yellowness(b*). When the frying time was 210 s, the oil content of crusts treated with far-infrared assisted frying was 16.39 g /(100 g), much lower than that of the common frying [17.35 g /(100 g)](P<0.05). The shear value of meat treated with far-infrared assisted frying was 15.29 N, much lower than that of the common frying(16.74 N)(P<0.05), too. Far-infrared assisted frying promoted the change of color, reduced the oil content, and had a beneficial effect on characteristics during frying.更多还原