The relationship between water distribution and quality of black pepper beef as affected by different deep- frying temperature

This study mainly investigated the relationship between water distribution and the quality of black pepper beef as affected by different deep- frying temperature( 130,140,150,160 ℃). The cooking yield,shearing force,water content,water activity,color,T2 relaxation time dynamic distribution of water and sensory properties were measured. The results showed that with the increasing of the frying temperature,the cooking yield,moisture content,water activity decreased significantly( p < 0.05); while the shearing force and a*- value significantly increased( p < 0.05); the best sensory valuation was acquired at 140 ℃( p < 0.05). Meanwhile,the analysis of LF- NMR indicated that after fitting the distribution of T2 relaxation time were two major peaks and the major T21 and T22peak shifted towards to slower relaxation times with the frying temperature increased. Simultaneously,the corresponding peak proportion of A21 and A22decreased significantly( p < 0.05). The results indicated that water migrate in meat was the main reason of the influence of different frying temperature on black pepper beef's quality in the process of sizing fried.