摘要
以三粉驴的不同部位为研究对象,比较煮制时间对其色泽、剪切力、质构特性及感官等食用品质的影响。结果表明:煮制时间对驴肉4个部位的食用品质产生了不同的影响。煮制7 min时,4个部位均具有较好的质构特性和较高的感官评价,腿肉、脖肉和脊肉表现出了较小的剪切力;同时,肋肉的感官评价得分相对较高,而脊肉得分相对较低。因此,为满足不同的需求,应根据不同肌肉的内在特性来选择合适的烹调方法。
The effects of stewing time on the color,shearing force,texture and sensory properties of Sanfen donkey were studied.The results showed that the cooking time affected the edible quality of the four parts of donkey meat.7 min of stewing gave all four parts better texture and higher sensory scores,and leg,neck,and ridge showed less shear force.The score of sensory evaluation of rib meat was relatively high,while that of ridge meat was relatively low.It suggested that proper cooking method should be selected according to the intrinsic characteristics of different muscles to satisfy the consumers.
作者
章海风
周晓燕
钤莉妍
梅娜娜
李旭
王东亮
ZHANG Haifeng;ZHOU Xiaoyan;QIAN Liyan;MEI Nana;LI Xu;WANG Dongliang(School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China;National Engineering Research Center for Gelatin-based Traditional Chinese Medicine,Liaocheng,Shandong 252201,China;Dong-E-E-Jiao Co.Ltd.,Liaocheng,Shandong252201,China)
出处
《美食研究》
北大核心
2018年第4期37-40,共4页
Journal of Researches on Dietetic Science and Culture
关键词
三粉驴
煮制时间
质构特性
品质
烹饪工艺
Sanfen donkey
stewing time
textural characteristics
quality
cooking process
