[1]王林.微波复热对预调理小酥肉食用品质的影响[J].中国调味品,2021,46(4):124-128.
 Effects of Microwave Reheating on The Edible Quality of Pre-conditioned Small Crispy Meat[J].CHINA CONDIMENT,2021,46(4):124-128.
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微波复热对预调理小酥肉食用品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
124-128
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Effects of Microwave Reheating on The Edible Quality of Pre-conditioned Small Crispy Meat
作者:
王林
文献标志码:
A
摘要:
实验研究了微波复热时间(30、60、90、120s)及复热功率(350、500、750W)对调理小酥肉系水力、剪切力、色差、感官及风味品质的影响。结果表明,当微波复热功率为750 W微波复热时间为60 s时,小酥肉的持水力为30.056%、剪切力为4 096 g、L*值为35.24、a*值为8.45、b*值为7.66、感官总分为5.51分,均显著优于其他实验组。在此微波复热条件下的小酥肉鲜嫩多汁,色泽金黄,香气最接近于刚熟制的小酥肉。
Abstract:
The effects of the time and power of microwave treatment on the properties of Pre-conditioned Small crispy meat, including water holding capacity, shear force , color ,sensory quality and flavor were studied in this experiment. The samples were treated at 30, 60, 90, 120 s and 350, 500, 750 W respectively. The results showed that the microwave re-heating parameters for Pre-conditioned Small crispy meat were 60 s and 750 W in which the dishes products showed the best quality characteristics, water holding capacity 30.056%, shear force 4096 g , L* value 35.24, a* value 8.45, b* value 7.66, sensory scoring 5.51. This experimental group was better than other experimental groups significantly . With the optimum microwave power and time,the conditioning small crispy pork was Fresh and juicy, golden color, aroma was closest to the freshly cooked small crispy meat.
更新日期/Last Update: 2021-04-09