. 2022 Jun 23;9:925208. doi: 10.3389/fnut.2022.925208

TABLE 1.

Basic components characteristics of stir-frying mutton sao zi.

	Raw	SFRW 6 min	SFRW 7 min	SFRW 8 min	MSF 120 s	MSF 160 s	MSF 200 s
pH	5.5 ± 0.06^c	5.65 ± 0.21^bc	5.6 ± 0.07^bc	5.84 ± 0.06^ab	5.9 ± 0.09^a	5.84 ± 0.08^ab	5.94 ± 0.14^a
Cooking loss (%)	0	17.32 ± 1.27^f	21.08 ± 1.83^e	23.67 ± 1.69^d	27.59 ± 2.12^c	31.64 ± 2.14^b	33.18 ± 2.08^a
L^*	35.16 ± 0.67^c	43.04 ± 0.86^b	46.91 ± 1.36^a	40.57 ± 0.94^b	42.78 ± 1.32^b	35.96 ± 0.96^c	32.32 ± 0.98^d
a^*	16.07 ± 0.17^a	9.85 ± 0.71^c	8.49 ± 0.15^e	10.46 ± 0.19^b	7.73 ± 0.21^f	9.2 ± 0.25^d	8.63 ± 0.15^e
b^*	4.35 ± 0.25^d	11.02 ± 0.66^ab	10.5 ± 0.17^b	11.01 ± 0.41^ab	11.23 ± 0.33^a	10.79 ± 0.14^ab	9.14 ± 0.12^c
Shear force/g	811.69 ± 30.71^h	1624.83 ± 72.28^e	2990.19 ± 122.15^d	3119.77 ± 81.08^d	4226.4 ± 201.91^c	5351.12 ± 225^b	7903.46 ± 206.36^a
Hardness/g	963.69 ± 35.31^g	2069.94 ± 76.69^f	2585.03 ± 32.58^e	3250.67 ± 121.99^d	3839.35 ± 100.14^c	4575.57 ± 147.7^b	5326.66 ± 261.18^a
Springiness/mm	0.83 ± 0.01^a	0.54 ± 0.03^f	0.58 ± 0.01^de	0.65 ± 0.04^b	0.63 ± 0.03^bc	0.61 ± 0.02^cd	0.56 ± 0.02^ef
Gumminess/g	305.95 ± 15.76^f	1616.86 ± 57.75^d	1340.44 ± 89.74^e	1483.97 ± 71.02^de	2261.85 ± 140.81^c	3389.78 ± 111.63^b	5050.57 ± 239.81^a
Chewiness/g	254.96 ± 14.00^f	879.44 ± 71.79^d	781.70 ± 47.65^e	960.48 ± 93.96^d	1414.61 ± 24.17^c	2055.34 ± 18.41^b	2825.37 ± 54.15^a

The values denote mean ± standard deviation, n = 6. Different letters within the same line indicate significant differences (P < 0.05). SFRW, stir-frying to remove water; MSF, mixed stir-frying. There are two color systems, HunterLab and CIELAB. Color parameter values of the HunterLab system are represented by L, a, b, and color parameter values of the CIELAB system are represented by L*, a*, b*.