不同熱加工方式對(duì)牛蛙腿肉食用品質(zhì)的影響

打開文本圖片集

Abstract：Objective：Toexplore theeffectsoffour thermal processingmethods，namely，steaming，boiling，roasting，and frying，ontheeatingqualityofbulfrog（Ranacatesbeiana）legmeatinordertolaythetheoreticalbasisfortheoptimization of its thermal processing.Methods： Thermally processed samples were obtained by steaming for 5min ，boilingfor 5min ，roasting for 5min ，and deep-frying for 3min ，and examined for processing yields，basic nutrientscontents，color， sensory qualitytexture characteristics，moisturedistribution，typeandcontents of volatile flavor compounds，and in vitro digestive properties.Results： The fried sample had the highest protein （26.12%） and fat （5.53%） contents.Both roasted andfriedsamples were harderand less tender.Boiling and roasting were more likely toresult in waterlossfrom bullfrog leg meat.Thermal treatments reduced the numberof volatile compounds and decreasedthe digestibilityof bulfrog leg meat. Conclusion： Boilingand steaming are more suitableforthe thermal procesing of bullfrog leg meat，which canbeter maintain the nutritional quality and tenderness of bulfrog leg meat while conferring it a beter flavor.

Keywords：bulfgleat;halprocess;utritoalomposio;olatilvrompouds; nosuladgs DOI：10.7506/rlyj1001-8123-20241028-286

中圖分類號(hào)：TS254.4 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）07-0049-08

引文格式：

溫欣怡，李晴，洪惠，等.不同熱加工方式對(duì)牛蛙腿肉食用品質(zhì)的影響[J].肉類研究，2025，39（7）：49-56.DOI：10.7506/rlyj1001-8123-20241028-286. http：//www.rlyj.net.cn

WEN Xinyi，LI Qing，HONG Hui，etal.Efectsofdiffrent thermal processing methods onthe eatingqualityofbullfrog （Rana catesbeiana） leg meat[J]. Meat Research，2025，39（7）： 49-56.DOI：10.7506/rlyj1001-8123-20241028-286. http：//www.rlyj.net.cn

收稿日期：2024-10-28

基金項(xiàng)目：農(nóng)產(chǎn)品質(zhì)量安全風(fēng)險(xiǎn)評(píng)估項(xiàng)目（14234031）

第一作者簡(jiǎn)介：溫欣怡（2001—）（ORCID：000-002-0393-682X），女，碩士研究生，研究方向?yàn)樗a(chǎn)品加工與貯藏。（剩余14488字）