锅包肉短期贮存过程中的脆性劣变研究

Crispness Deterioration of Pot-wrapped Meat in Short-term Storage

中文关键词: 锅包肉  脆性  油炸  挂糊  贮存

英文关键词: pot-wrapped meat  crispiness  deep-fried  paste  storage

中文摘要:

      目的 通过优化锅包肉的保脆技术和工艺，分析其在短期贮存过程中的脆性变化机制，进而延缓其在贮存过程中的脆度劣变程度。方法 筛选锅包肉裹糊淀粉种类，并优化锅包肉的油炸工艺，对不同贮存条件下锅包肉内部肉质的水分含量和外壳脆性进行测定，分析锅包肉在短期贮存过程中的脆性变化规律。结果 采用红薯淀粉裹糊，当初炸温度为190 ℃，初炸时间为100 s，复炸温度为205 ℃，复炸时间为45 s时，锅包肉具有良好的脆性和感官质量；在短期贮存过程中（0~8 h），锅包肉内部水分含量先减少后上升，外壳糊水分含量和脆度先下降后升高，最终趋于稳定。结论 在贮存初期，锅包肉外壳糊的水分向外扩散，脆度升高，之后吸收内部肉质的水分，使脆度逐渐下降，最终与外界环境趋于平衡，说明其脆性劣变受到其自身水分迁移和外界环境的双重影响。

英文摘要:

      The work aims to analyze the crispness change mechanism of pot-wrapped meat in short-term storage by optimizing the technology and process of preserving the crispness of pot-wrapped meat, so as to delay the crispness dete-rioration during storage. The types of starch were selected and the frying technology used in making pot-wrapped meat was optimized. Moreover, the moisture content of the meat and the shell crispness under different storage conditions were tested, and the changes in the crispness of the pot-wrapped meat were analyzed. When sweet potato starch was used to paste the meat, the initial frying temperature was 190 ℃ and the initial frying time was 100 s, including the refrying temperature of 205 ℃ and refrying time of 45 s respectively, the meat had good sensory quality and crispness protection. In the short-term storage process (0-8 h), the moisture inside the meat decreased firstly and then increased. Furthermore, the moisture and crispness of shell paste decreased firstly and then increased, and finally tended to be stable. In the initial storage period, the moisture of the shell paste of the pot-wrapped meat diffuses outwards with the crispness increasing, and then the moisture of the internal meat is absorbed, leading to the decline of the crispness. Finally, the crispness tends to balance with the external environment, indicating that the crispness of pot-wrapped meat is deteriorated by its own moisture migration and the external environment.