油炸条件对小酥肉食用品质的影响及工艺优化

Effects of Frying Conditions on the Edible Quality of Crispy Meat and Process Optimization

摘要:

为改善小酥肉的食用品质，该研究以鸡胸肉为原料，探究油炸过程中不同温度和时间对小酥肉水分含量、质量损失率、硫代巴比妥酸反应物（TBARS）值、色度、质构及感官评分的影响，并对油炸条件和品质指标进行相关性分析。以油炸温度和时间为自变量，以感官评分为响应值，采用Box-Behnken响应面法优化小酥肉的油炸条件。结果表明：油炸温度和时间与质量损失率、TBARS值、a*值、硬度和咀嚼性的相关性较强。小酥肉的最佳油炸条件为：一次油炸温度149 ℃，一次油炸时间40 s，二次油炸温度178 ℃，二次油炸时间107 s。该工艺条件下制作的小酥肉感官评分为95.50分，与预测值相比误差为0.54%，说明响应面回归模型具有可靠性。与3种市售产品相比，该小酥肉产品风味独特，口感酥脆，在满足食用品质的条件下，质量损失率较低，为59.37%；硬度处于适中水平，为26.29 N；TBARS值为0.41 mg MDA/kg，与市售产品相比分别降低了6.15%、3.29%和2.60%，具有更佳的适口性与安全性。该研究为小酥肉产品的工业化生产提供了一定的理论依据。

Abstract:

In order to improve the edible quality of crispy meat, this study investigated the effects of different temperature and time during frying on the moisture content, rate of mass loss, thiobarbituric acid (TBARS) value, color, texture, and sensory evaluation scores of crispy meat using chicken breasts as raw material, and evaluated the correlation between the frying conditions and the quality of crispy meat. The Box-Behnken response surface method was used to optimize the temperature and time during frying of the crispy meat. The response factors were different temperature and time for primary and secondary frying processes, and the response value was sensory evaluation scores. The results indicated that frying temperature and time showed strong correlation with rate of mass loss, TBARS value, a* value, hardness and chewiness. The optimal frying process conditions of crispy meat were: primary frying temperature was 149 ℃, primary frying time was 40 s, secondary frying temperature was 178 ℃, and secondary frying time was 107 s. The sensory evaluation score of crispy meat produced by this process was 95.50, with an error of 0.54% compared with the predicted value, which demonstrated that the response surface regression model was reliable. Comparing the sale of the three products, the crispy meat had unique flavor and crispy texture; the rate of mass loss was 59.37% for crispy meat at the condition of edible quality and the hardness was 26.29 N, which was at a moderate level. The TBARS value was 0.41 mg MDA/kg, which was reduced by 6.15%, 3.29% and 2.60% compared with that of the other varieties. The results indicated that crispy meat under optimal frying condition improved palatability and safety. This study provided some theoretical basis for the processing of crispy meat products in industrialized production.