关键词: 油炸猪肉丸, 预熟制, 色泽, 脂肪含量, 感官评定

Abstract:

In the present study, the effects of three different pretreatment techniques such as boil cooking, steam cooking and
microwave cooking on the quality of deep-fat fried pork balls were explored. Frying of pretreatment samples was carried out
at 160 ℃ for 2 min. After heated 10 min by pretreatment techniques, the control samples were immediately fried at 160 ℃
for 6 min. The results showed that in comparison to the control, the pretreatment of boil and microwave cooking had a
significant effect on the color of deep-fat fried pork balls (P < 0.05), and the pretreatment of steam cooking had no significant
effect on the color of deep-fat fried pork balls (P > 0.05). Different pretreatment techniques had no significant effect on
the springiness and cohesiveness of deep-fat fried pork balls (P > 0.05). The pretreatment of microwave cooking could
reduce moisture content and fat content of deep-fat fried pork balls (P < 0.05), while the pretreatment of boil cooking could
increase moisture content and fat content of deep-fat fried pork balls (P < 0.05). The pretreatment of steam cooking had no
significant effect on moisture content and fat content of deep-fat fried pork balls (P > 0.05). Pretreatment techniques had no
significant effect on the sensory acceptability of deep-fat fried pork balls (P > 0.05), except boil cooking. The pretreatment
of microwave cooking could develop fried products containing low fat content.

Key words: deep-fat fried pork balls, pretreatment, color, fat content, sensory evaluation