| In today's fast-paced life,frozen pre-fried battered foods are gradually attracting widespread attention from consumers because of their convenience in cooking,time and effort saving,and storage resistance,but the high-fat content poses a potential risk to consumers'health.In this paper,we investigated the fat reduction process and storage stability of frozen pre-fried battered pork slices,and determined the reasonable reheating method of frozen prefried battered pork slices,aiming to provide theoretical reference for the further processing of healthy and delicious pre-fried battered pork slices.The effect of methylcellulose(MC)on the fat reduction of pre-fried battered pork slices was investigated.The fat content of the batter decreased gradually with the addition of 0.41.0%MC(P<0.05),and the lowest fat content was 17.34%at 1%MC addition,which was 57.84%lower than that of the group without MC addition.The experiments on Sudan red staining showed that the dye coloring area was the smallest when MC was added at 1%,and the penetration depth of grease was only 0.08 mm.The mechanism of fat reduction by MC was discussed according to the characteristics of batter:when 0.4-1.0%of batter was added,the hanging rate and viscosity of batter increased with the addition of MC,which could accelerate the formation of viscoelastic gel of batter,improve the thermal stability of batter,and enhance the gelation of batter.MC can accelerate the rate of batter viscoelastic gel formation,improve the thermal stability of batter,and enhance the gelation of batter,thus preventing the penetration of oil.The fat reduction effect of vacuum low-temperature frying was discussed and the process optimization was carried out.The optimal process parameters for the pre-fried battered pork slices were obtained by combining fat content and fuzzy mathematical sensory score:vacuum frying temperature of 82?,vacuum frying time of 7.5 min,and vacuum degree of 0.09 MPa.The fat content of the pre-fried battered pork slices under this condition was 27.53%,which was 33.07%lower than that of normal pressure pre-frying.The ANOVA showed that the fat content was influenced by frying temperature>frying time>vacuum degree,and the fuzzy mathematical sensory score was influenced by vacuum degree>frying time>frying temperature.The fat contents of the pre-fried slices were 41.13%,17.34%,and 27.53%for the atmospheric pre-fried sample,atmospheric pre-fried sample+1%MC sample and vacuum pre-fried sample,respectively.The fat content and sensory quality of the pre-fried battered pork slices were determined according to the following reheating parameters:atmospheric frying at 200?-2 min,air frying at 200?-6 min,and baking at 200?-12 min.The fat contents of the samples from these three reheating methods were 32.24%,28.60%,31.87%,and 28.60%,respectively.The fat contents of the samples were 32.24%,28.60%,and 31.87%,the yellowness values were 24.37,25.78,and 26.51,the hardness values were 176.54 N,154.57 N,and 114.87 N,and the sensory scores were 86,90 and 83,respectively.The volatile flavor substances of the three reheating methods were detected and found that the types and relative percentage contents of volatile flavor substances of air frying and atmospheric fiying were similar,and the main flavor substance types of both were 16 and 15,mainly hexanal,nonanal,trans-2,4-decadienal,mushroom alcohol,isopentanol,etc.,which were mostly volatile components of aldehydes and alcohols,and were significantly higher than those of baking reheating with 9.A comprehensive comparison showed that air-fried reheat was similar to atmospheric frying reheat in color,texture and flavor,but the fat content of air-fried reheat decreased by 11.29%compared to atmospheric frying reheat.There was a significant difference(P<0.05)in the variation of PAHs production from frozen pre-fried hung battered pork slices with different processing processes.The amount of PAHs generated in the 1%MC paste pre-fried sample was 1.87 ?g/kg,which was 1.06%and 2.07%less than that in the light-fried sample and the non-MC paste pre-fried sample,respectively.The amount of PAHs produced in the vacuum low temperature frying sample was 1.87 ?g/kg,which was 1.06%less than that in the normal pressure pre-frying sample.The effects of the three reheating methods on the PAHs production of fried battered meat slices were significantly different(P<0.05).The lowest PAHs production was 1.87 ?g/kg for the airfried 200?-6 min sample,which was 2.09%and 2.60%less than that of the atmospheric pressure deep-fried 200?-2 min,and baked 200?-12 min samples,respectively.The POV values were determined as the key quality indicators for the shelf-life kinetic prediction model based on Pearson correlation analysis.The shelf-life prediction model for frozen pre-fried battered pork slices was SL=3.59×10-11×exp(-7568.9/T)based on the firstlevel kinetic model and Arrhenius equation,which predicted the shelf-life of 263 d,26 d,and 3.7 d at-18?,4?,and 25?,respectively.The effects of atmospheric pre-frying(AF),atmospheric pre-frying+1%MC(AF+MC),vacuum pre-frying(VF),and vacuum pre-frying+1%MC(VF+MC)on the storage stability of frozen pre-fried battered pork slices were investigated.The changes in total bacterial colony,total volatile salt nitrogen,thiobarbituric acid value and acid value of AF samples were the greatest after 180 d of storage,which were 2.01 times,6.86 times,2.53 times,and 34.07 times higher than those at the beginning of storage,respectively.The total number of colonies,thiobarbituric acid value and acid value of AF+MC samples changed the least after 180 d of storage,which were 2.00 times,2.26 times,and 18.14 times of the initial storage,respectively.The changes in peroxide value of VF samples were the least after 180 d of storage,which were 3.28 times higher than those at the beginning of storage.The VF+MC sample showed the least change in volatile salt-based total nitrogen content at 180 d of storage,which was 5.88 times higher than at the beginning of storage.The changes in the quality of frozen pre-fried sliced pork in 180 d storage showed that the acid value of the samples changed the most and the total number of bacteria changed the least in each process. |
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