不同热加工方式对牛蛙腿肉食用品质的影响

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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

中图分类号：TS254.4 文献标志码：A 文章编号：1001-8123（2025）07-0049-08

引文格式：

温欣怡，李晴，洪惠，等.不同热加工方式对牛蛙腿肉食用品质的影响[J].肉类研究，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

基金项目：农产品质量安全风险评估项目（14234031）

第一作者简介：温欣怡（2001—）（ORCID：000-002-0393-682X），女，硕士研究生，研究方向为水产品加工与贮藏。（剩余14488字）