油炸时间对云南牛干巴煎炸过程中理化特性的影响

以云南特色牛干巴为实验材料，对牛干巴油炸过程中水分、蛋白质、还原糖、氨基酸、脂肪酸含量及硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值、酸价、羰基价及过氧化值进行测定，分析其随油炸时间变化的动态规律。结果表明：牛干巴水分含量、还原糖含量和酸价与油炸时间呈极显著负相关（r分别为－0.791、－0.988、－0.933，P＜0.01）；牛干巴蛋白质含量与油炸时间呈极显著正相关（r=0.889，P＜0.01）；牛干巴TBARs值随油炸时间的延长呈先上升后下降的趋势，油炸8 min时达到最大值，为1.535 mg/100 g，TBARs值与油炸时间呈显著正相关（r=0.688，P＜0.05）；牛干巴氨基酸总量与油炸时间呈极显著正相关（r=0.727，P＜0.01），主要以天冬酰胺、脯氨酸、谷氨酰胺、丙氨酸为主，呈味氨基酸含量也与油炸时间呈极显著正相关（r=0.763，P＜0.01）；牛干巴中的脂肪酸总量、羰基价、过氧化值与油炸时间的相关性不显著。

Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef

In this paper, we analyzed the dynamic changes in the contents of moisture, protein, reducing sugar, amino acids, fatty acids and thiobarbituric acid reactive substances (TBARs) value, acid value (AV), carbonyl group value (CGV) and peroxide value (PV) during the deep frying of Yunnan dry-cured beef. The results showed that deep-frying time was significantly negatively correlated with moisture content, reducing sugar content and AV (r = -0.791, -0.988 and -0.933, respectively; P < 0.01), but positively with protein content (r = 0.889, P < 0.01). TBARs value showed a trend of increasing first and then decreasing with deep-frying time, reaching a maximum value of 1.535 mg/100 g at 8 min, and was significantly positively correlated with deep-frying time (r = 0.688, P < 0.05). Deep-frying time was significantly positively correlated with the total amount of amino acids (r = 0.727, P < 0.01), dominated by asparagines, proline, glutamine and alanine, as well as with the content of taste amino acids (r = 0.763, P < 0.01). On the other hand, there was no significant correlation of deepfrying time with total fatty acid content, CGV or PV.