CAJ | 학술논문

孜然羊肉是新疆特色菜肴，利用低温油炸工艺可以模拟孜然羊肉片的传统烹饪技术。本研究主要探讨不同油炸温度（120、130、140、150℃）对孜然羊肉片水分分布与品质之间的关系，分别测定羊肉片的出品率、水分含量、剪切力、T2弛豫时间、颜色和感官质量，并分析探讨它们之间的相关性。研究结果表明，随着油炸温度的升高，羊肉片的出品率、水分含量、L*-值、b*-值显著降低（P<0.05）；剪切力值和a*-值显著增加（P<0.05）；而且油炸温度为140℃条件下获得的感官评价得分最高（P<0.05）。通过低场NMR研究发现，拟合后的T2弛豫时间分布为2个主要的峰，随着油炸温度的升高会使主要峰T21和T22向慢的弛豫方向移动，同时对应的峰面积A21和A22显著降低（P<0.05）。结合相关性分析可以得出T 21的变化与羊肉片水分含量和出品率之间存在正相关的线性关系。上述结果表明，不同油炸温度对羊肉丝品质的影响主要是由于肉中水分的迁移所造成的。
자연양육시신강특색채효，이용저온유작공예가이모의자연양육편적전통팽임기술。본연구주요탐토불동유작온도（120、130、140、150℃）대자연양육편수분분포여품질지간적관계，분별측정양육편적출품솔、수분함량、전절력、T2이예시간、안색화감관질량，병분석탐토타문지간적상관성。연구결과표명，수착유작온도적승고，양육편적출품솔、수분함량、L*-치、b*-치현저강저（P<0.05）；전절력치화a*-치현저증가（P<0.05）；이차유작온도위140℃조건하획득적감관평개득분최고（P<0.05）。통과저장NMR연구발현，의합후적T2이예시간분포위2개주요적봉，수착유작온도적승고회사주요봉T21화T22향만적이예방향이동，동시대응적봉면적A21화A22현저강저（P<0.05）。결합상관성분석가이득출T 21적변화여양육편수분함량화출품솔지간존재정상관적선성관계。상술결과표명，불동유작온도대양육사품질적영향주요시유우육중수분적천이소조성적。
This study mainly investigated the relationship between water distribution and the quality of cumin sliced lamb as affected by different low-temperature frying (120,130,140,150 ℃). The cooking yield, shearing force, water content, color, T2 relaxation time dynamic distribution of water and sensory properties were measured. The results showed that with the increasing of the frying temperature, the cooking yield, moisture content, L*-value and b*-value decreased significantly (P<0.05);while the shearing force and a*-value significantly increased (P < 0.05); the best sensory valuation was acquired at 140 ℃ (P < 0.05). Meanwhile, the analysis of LF-NMR indicated that after fitting the distribution of T2 relaxation time were two major peaks and the major T21 peak and T22 peak shifted towards to slower relaxation times with the frying temperature increased. Simultaneously, the corresponding peak proportion of A21 and A22 decreased significantly (P<0.05). Positive linear correlations were obtained with the analysis of the relativity among the variation of T21, water content and cooking yield of sliced lamb. The results indicated that water migrating in meat was the main reason of the influence of different frying temperature on cumin sliced lamb quality.