油煎过程中猪排质构及感官品质的变化

研究加热过程中猪排质构和感官品质的动力学变化。将猪背最长肌沿垂直肌纤维方向切成1cm 左右厚度，在170～180℃油温下加热不同时间，冷却后比较各组质构和感官品质的变化。结果表明：随着加热时间的延长，肉块表面的亮度值显著下降，而中心亮度值明显增加；表面红度值显著增加，中心红度值则相反，并且在加热80s 时，肉块表面及中心红度值出现极点，高于前后红度值；加热过程中，肉块表面及中心黄度值均显著增加。样品中心温度和蒸煮损失增加，硬度呈阶段性增加，加热时间为100、120、140s 时，样品感官指标差异不明显。

Changes in Texture and Sensory Quality of Pork Chops during Frying Process

In order to investigate the dynamic changes in texture and sensory quality of pork chops during frying process, porcine longissimus dorsi were cut into approximately 1 cm in thickness along the vertical direction of muscle fibers and fried at 170－180 ℃ for different periods of time. Texture and sensory quality of pork chops were compared after cooling. Results indicated that as heating time was prolonged, the surface brightness of cooked pork chops significantly decreased, whereas the central counterpart of cooked pork chops significantly increased; the surface a* value of cooked pork chops exhibited a change trend opposite to that of the surface brightness, so did the central a* value. Moreover, an extreme point of surface brightness and red scale in the center of cooked pork chops was shown up after heating for 80 seconds. Throughout the whole heating process, both the surface and central b* values of cooked pork chops exhibited a significant increase As heating time was prolonged, core temperature and cooking loss exhibited an increase and hardness exhibited a phased increase; however, no obvious difference in sensory quality was observed among the samples at the heating time points of 100, 120 s and 140 s.