| The high temperature cooking condition was selected in this experiment by adjusting the temperature and time of broiling,frying and pan-frying.On this basis,effects of eight Chinese cuisine methods on the quality of beef were compared and analyzed,which provides a theoretical basis for consumers to choose a reasonable cuisine method with better eating quality,higher nutritional quality and less harmful substances.The TPA,shear force content,color,protein content,fat content,amino acids content,fatty acids,mineral content,moisture content,PAHs,trans-oleic acids(C18:1 trans-9)and nitrite content were respectively measured in this experiment.All measurement indexes were evaluated the effects of different cooking methods on the eating quality,nutritional quality and harmful substances of beef products comprehensively.And finally determine the optimal cooking process,analysis of the benefits of beef products.The results of the study laid a solid foundation for the diversification of beef.(1)Effects of cuisine methods on eating quality of beef.The shear force value increased significantly with the increase of the broiling temperature and pan-frying time,the shear force value of flying 3 min were lowest.The shear force value of eight Chinese cuisine methods were decreased(P<0.05).TPA,broiling temperature had significant impact on beef hardness,chewiness and resilience(P<0.05),about springiness and cohesiveness,160-180? treatment were significantly less than 200 ?(P<0.05).The hardness and chewiness values in process of frying and pan-frying were increased with time(P<0.05);as for springiness,cohesiveness and resilience,frying 4 min was lowest,the springiness value of pan-frying was decreased with time(P<0.05).Among eight Chinese cuisine methods,chewiness value in the process of drying was increased significantly,and different treatments had significant influence on springiness and resilience(P<0.05).L*and c*values in the process of broiling were decreased with the time extended.The L*and b*value in the process of frying were decreased with time,while its c*and h° values were increased with time.a*value in the process of pan-frying was increased with prolongation of time,other indicators are gradually decreased with time;the L*,a*and c*values between 2 min and 4 min cooking treated had a significant difference(P<0.05);for h° value,2 min and 3 min treatment groups were significantly less than 4 min(P<0.05).Among eight Chinese cuisine methods,the a*values were decreased,while h° values were increased,and cooking methods had different effect on b*and a*values.Considering the eating quality of beef,the high temperature cooking conditions of roasting 160?180?,frying 3 min,pan-frying 2?3 min,and the processes of steaming,braising,frying were recommended.(2)Effects of cuisine methods on nutritional quality of beef.Moisture content,in the process of broiling 160? and 180? were significantly higher than 200?,while protein content were considerably lower than 200?(P<0.05);Frying 4 min and pan-frying 3 min could better retain moisture and protein contents compared(P<0.05).The protein contents among eight Chinese cuisine methods were increased,meanwhile moisture contents were lost.The fat contents of broiling were insignificantly compared with control group.The MUFA,n-3 and part of n-6 PUFAs contents of 160? cooking groups were significantly greater than 180?,while lower than 200?(P<0.05).The content of fat and SFA content of in process of pan-frying 2min was lower,the content of PUFA and MUFA were higher(P<0.05).Fat content in the process of boiling,braising,frying,and pan-frying were all increased,the content of SFA,MUFA and PUFA in the process of steaming,boiling,drying and pickling were decreased(P<0.05).The eight Chinese cuisine methods had significant effect on amino acids content.About mineral content,compared with the control group,the Fe content were decreased while the Zn content increased significantly among eight Chinese cuisine methods.Considering the nutritional quality of beef,the high temperature cooking conditions of roasting 160?,frying 3 min,pan-frying 2 min,and the processes of steaming,boiling,roasting,drying were recommended.(3)Effects of cuisine methods on hazardous substance of beef.Four PAHs were detected in control group.PAHs content in the process of broiling 160-180 ?,frying 3-4 min and pan-frying 2-3 min were lower.Among eight Chinese cuisine methods,the process of frying and pan-frying had the highest number of PAHs species.The benzo[b]fluoranthene content in the process of frying and pickling were higher;the chrysene content in the process of steaming and pan-frying were higher;the benzo[b]fluoranthene content in the process of broiling,frying and pan-frying were higher;the content of benzo[k]fluoranthene,benzo[a]pyrene,Dibenz[a,h]anthracene in frying and pan-frying treatments were higher.The C18:i trans-9 content in the process of frying 3 min and pan-frying 2 min were lower(P<0.05).And the effect of broiling temperature on its content was not significant.The C18:1 trans-9 content in frying and pan-frying were higher than other cuisine methods(P<0.05).The nitrite content in the process of broiling 160? and 180? were lower,frying 3 min and pan-frying 2 min were the lowest.The nitrite content in frying,pan-frying and pickling were higher than other methods(P<0.05).Considering hazardous substance of beef,the high temperature cooking conditions of roasting 160?180?,frying 3 min,pan-frying 2?3 min,and the processes of steaming,boiling,braising,pickling,drying were recommended.(4)Material Cost Analysis of Traditional Chinese cuisine methods for preparing meat products.The effects of eight kinds of processes on beef quality were optimized and the cooking process flow was optimized.The cost of raw materials needed for the production of 100? such as roasted,fried,pan-fried and dried meat,is 1054,1551,949,855 million,which is based on the material cost and the quality value of the meat products.100g reference pricing followed by 26,30,25,23 yuan/bag.Production of plastic flexible packaging of steamed,boiled and stewed meat products 100 t need the cost of raw materials were 1102,1055,1038 milliona,combined with,the cost of materials and meat quality value,given the packaging specifications for the 100 g reference pricing are 27,26,26 yuan/bag.The cost of raw materials needed for the production of vacuum and transparent packaging 100 t is 616 million yuan,combined with the cost of materials and the quality of meat products,and given the packaging specifications for the 100g reference price is 21 yuan/bag. |
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