熟化方式对酱卤风味牛肉品质及多环芳烃含量的影响

比较蒸制、煮制、炸制、煎制、烤制和微波6 种熟化方式对酱卤风味牛肉品质（感官评分、色泽、质构、水分含量、pH值、脂肪氧化）和化学危害物多环芳烃（polycyclic aromatic hydrocarbons，PAHs）含量的影响。结果表明：烤制、蒸制、煮制熟化酱卤风味牛肉色泽品质较好；烤制、煎制和炸制熟化酱卤风味牛肉水分含量偏低，且与其他组有显著差异（P＜0.05）；蒸制熟化酱卤风味牛肉很好地保持了水分含量，具有较好的质构特性；烤制、炸制熟化酱卤风味牛肉的脂肪氧化程度偏高（P＜0.05），而蒸制熟化酱卤风味牛肉的脂肪氧化程度最低；与其他熟化方式相比，蒸制熟化酱卤风味牛肉的感官评分较高；烤制、煎制、炸制熟化酱卤风味牛肉中苯并(a)芘、苯并(a)蒽、苯并(b)荧蒽及?4 种PAHs的总含量均高于7.0 μg/kg，蒸制、微波熟化组约为3.1 μg/kg。综合评估得出，蒸制是一种有效的酱卤风味牛肉熟化加工方式，牛肉品质与传统卤煮牛肉更为接近。

Effects of Cooking Methods on the Quality and Polycyclic Aromatic Hydrocarbon Content of Sauce-Marinated Beef

In this work, we compared the effects of six cooking methods (steaming, boiling, deep-frying, pan-frying, roasting and microwaving) on the quality (sensory evaluation score, color, texture, moisture content, pH value, and thiobarbituric reactive substances value) and polycyclic aromatic hydrocarbons (PAHs) content of sauce-marinated beef. The results showed that roasted, steamed, and boiled beef products had better color quality; the moisture content of roasted, fried, and pan-fried beef products was lower, with significant differences being observed compared to the other groups (P < 0.05). Steamed sauce-marinated beef maintained its moisture content well, and it had good texture characteristics; roasted and deep-fried beef had a high degree of fat oxidation (P < 0.05), while steaming resulted in the lowest degree of fat oxidation; compared with the other groups, the sensory evaluation score of the steamed beef group was higher. The total content of the four PAHs, benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene was higher than 7.0 μg/kg in roasted, deep-fried and pan-fried beef, and about 3.1 μg/kg in steamed and microwaved beef. In general, steaming could be an effective cooking method for sauce-marinated beef as the quality of steamed sauce-marinated beef was closer to that of traditional braised beef.