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| Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef |
| ZHANG Yarong, KANG Jiao, XUE Qiaoli, QIAN Kaili, NONG Xiulian, HU Yongjin |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Editorial Department of Journal of Yunnan Agricultural University, Kunming 650201, China |
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Abstract In this paper, we analyzed the dynamic changes in the contents of moisture, protein, reducing sugar, amino acids, fatty acids and thiobarbituric acid reactive substances (TBARs) value, acid value (AV), carbonyl group value (CGV) and peroxide value (PV) during the deep frying of Yunnan dry-cured beef. The results showed that deep-frying time was significantly negatively correlated with moisture content, reducing sugar content and AV (r = -0.791, -0.988 and -0.933, respectively; P < 0.01), but positively with protein content (r = 0.889, P < 0.01). TBARs value showed a trend of increasing first and then decreasing with deep-frying time, reaching a maximum value of 1.535 mg/100 g at 8 min, and was significantly positively correlated with deep-frying time (r = 0.688, P < 0.05). Deep-frying time was significantly positively correlated with the total amount of amino acids (r = 0.727, P < 0.01), dominated by asparagines, proline, glutamine and alanine, as well as with the content of taste amino acids (r = 0.763, P < 0.01). On the other hand, there was no significant correlation of deepfrying time with total fatty acid content, CGV or PV.
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2020, Vol. 34 
