【作者】 张立彦； 兰佳玉；

【Author】 Zhang Liyan;Lan Jiayu;School of Food Science and Engineering,South China University of Technology;

【机构】 华南理工大学食品科学与工程学院；

【摘要】 研究了油炸条件(温度和时间)对广式红烧乳鸽品质(外观色泽、油炸损失、含水量、水分分布、质构参数及剪切力值、风味特性及感官评分)的影响,探讨油炸过程中红烧乳鸽关键品质指标的变化趋势,确定最优油炸条件,为该特色菜肴的标准化烹制提供科学依据。研究结果显示:油炸强度增加显著促进了呈色反应,红烧乳鸽表皮颜色逐渐加深,L~*值显著降低、a~*值和ΔE值显著升高(P<0.05),外观由光滑油亮变得略显粗糙;随油炸时间延长红烧乳鸽保水性显著降低(P<0.05),但乳鸽内部水分移动性增强,自由水不断向表层迁移,且自由水占比显著减少(P<0.05),不易流动水占比显著增加(P<0.05);油炸过程中,红烧乳鸽硬度和咀嚼性显著降低(P<0.05),但剪切力值呈现先降后升的趋势;电子鼻分析显示,油炸条件对鸽皮香气的影响较小,而鸽肉的挥发性风味物质受油炸温度影响较大。油炸条件显著影响红烧乳鸽的感官品质,高温短时(180℃、2 min)油炸得到的红烧乳鸽品质最佳。更多还原

【Abstract】 Effects of frying conditions(temperature and time) on the quality(appearance and color,frying loss,water content and distribution,textural parameters and shear force value,flavor profile and sensory evaluation) of Cantonese braised squab were studied.Changes in key quality indexes of braised squab during frying procedure were investigated and optimal frying condition was obtained,which provide scientific basis for the standardized cooking of this specialty dish.The results showed that:Increase of frying intensity enforced the color reaction,which made the appearance color of braised squab darker,and caused L~* value to decrease and a~*,ΔE values increase significantly(P<0.05),while appearance to chang from smoothness and oiliness to slight roughness.The water-holding capacity of braised squab declined obviously with extension of frying time(P<0.05),while the mobility of water in squab was enhanced and free water migrated constantly to the surface;the proportion of free water reduced,but the proportion of immobilized water increased significantly(P <0.05).Hardness and chewiness of braised squab decreased obviously(P <0.05),but shear force value first increased and then decreased during frying.Electronic nose analysis showed that frying conditions had less effect on the aroma of squab skin,while the volatile flavor substances of squab meat were more influenced by frying temperature.Sensory quality of braised squab was impacted by frying conditions and the braised squab obtained by deep-frying at 180℃ for 2 min showed the best comprehensive quality.更多还原