预熟制对油炸猪肉丸品质的影响

探讨煮制、蒸制和微波3 种预熟制处理的加入对油炸猪肉丸品质的影响。以直接160 ℃油炸6 min的猪肉丸为对照，测定经过煮制、蒸制和微波预熟制加热处理10 min后160 ℃油炸2 min的猪肉丸的品质指标。结果表明：与对照组相比，煮制和微波预熟制显著影响油炸猪肉丸的色泽（P＜0.05），蒸制处理对肉丸色泽影响不显著（P＞0.05）；不同预熟制处理对油炸猪肉丸的弹性和内聚性没有显著影响（P＞0.05）；微波预熟制后油炸猪肉丸的含水率和脂肪含量均显著下降（P＜0.05），而煮制后油炸的猪肉丸含水率和脂肪含量均显著上升 （P＜0.05），蒸制后油炸的猪肉丸含水率和脂肪含量变化不显著（P＞0.05）；经感官评定，煮制后油炸猪肉丸感官评分显著降低（P＜0.05），蒸制和微波预熟制对油炸肉丸感官评分无显著影响（P＞0.05）。微波预熟制可用于生产低脂肪含量油炸制品。

Effects of Pretreatment Techniques on Quality of Deep-Fat Fried Pork Balls

In the present study, the effects of three different pretreatment techniques such as boil cooking, steam cooking and
microwave cooking on the quality of deep-fat fried pork balls were explored. Frying of pretreatment samples was carried out
at 160 ℃ for 2 min. After heated 10 min by pretreatment techniques, the control samples were immediately fried at 160 ℃
for 6 min. The results showed that in comparison to the control, the pretreatment of boil and microwave cooking had a
significant effect on the color of deep-fat fried pork balls (P < 0.05), and the pretreatment of steam cooking had no significant
effect on the color of deep-fat fried pork balls (P > 0.05). Different pretreatment techniques had no significant effect on
the springiness and cohesiveness of deep-fat fried pork balls (P > 0.05). The pretreatment of microwave cooking could
reduce moisture content and fat content of deep-fat fried pork balls (P < 0.05), while the pretreatment of boil cooking could
increase moisture content and fat content of deep-fat fried pork balls (P < 0.05). The pretreatment of steam cooking had no
significant effect on moisture content and fat content of deep-fat fried pork balls (P > 0.05). Pretreatment techniques had no
significant effect on the sensory acceptability of deep-fat fried pork balls (P > 0.05), except boil cooking. The pretreatment
of microwave cooking could develop fried products containing low fat content.