卤煮加工过程中牛肉的品质变化研究
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摘要
为明确卤煮加工过程中牛肉的品质变化规律,以新鲜牛腱肉为研究对象,监测其在不同加工阶段烹饪损失、pH、肉色、剪切力及微观结构的变化情况。结果表明,牛腱肉的烹饪损失在腌制和卤煮1 h变化显著(P<0.05),pH值在腌制和焯水阶段呈先降低升高趋势,随后显著降低并趋于稳定。腌制阶段的牛肉a*值有明显升高,随着卤煮时间的延长,L*值与a*值不断降低。焯水阶段的牛腱肉肌肉组织变得紧致,直观表现为剪切力显著增加,而卤煮过程中的牛腱肉因长时间受热,肌纤维间隙不断增大,肌肉组织逐渐变得松散与不规则,其剪切力也随之不断减小,卤煮3 h的牛肉嫩度得到有效改善。
In order to clarify the quality change of beef during the cooking process, taking fresh burdock as research object, and it was monitored at different cooking stages changes in cooking loss rate, pH, flesh color, shear force, and microstructure. The results showed that the cooking loss of burdock meat changed significantly in the initial stage of pickling and roasting(P<0.05). In the preparation stage of the roasting process, the pH first decreased and then increased, then decreased significantly and stabilized. The a*value of beef in the pickling stage increased significantly. As the cooking time was extended, the L* value and the a* value decreased continuously. In the drowning stage, the muscle tissue of the burdock meat becomes firm, and the visual performance was markedly increased. The burdock meat in the cooking process was heated for a long time, the muscle fiber gap was continuously increased, and the muscle tissue gradually became loose. Irregular, the shearing force was also continuously reduced, and the tenderness of the beef boiled for 3 h was effectively improved.
In order to clarify the quality change of beef during the cooking process, taking fresh burdock as research object, and it was monitored at different cooking stages changes in cooking loss rate, pH, flesh color, shear force, and microstructure. The results showed that the cooking loss of burdock meat changed significantly in the initial stage of pickling and roasting(P<0.05). In the preparation stage of the roasting process, the pH first decreased and then increased, then decreased significantly and stabilized. The a*value of beef in the pickling stage increased significantly. As the cooking time was extended, the L* value and the a* value decreased continuously. In the drowning stage, the muscle tissue of the burdock meat becomes firm, and the visual performance was markedly increased. The burdock meat in the cooking process was heated for a long time, the muscle fiber gap was continuously increased, and the muscle tissue gradually became loose. Irregular, the shearing force was also continuously reduced, and the tenderness of the beef boiled for 3 h was effectively improved.
引文
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[3]孙承锋,戴瑞彤,南庆贤.低温杀菌对真空包装酱牛肉货架期及品质的影响[J].食品科技,2003,(03):21-23,25.
[4]海丹,黄现青,柳艳霞,等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(02):297-300.
[5]刘源,徐幸莲,周光宏.南京酱牛肉风味研究初报[J].江苏农业科学,2004,(05):101-104.
[6]ZIELBAUER B I,FRANZ J,VIEZENS B,et al.Physical aspects of meat cooking:time dependent thermal protein denaturation and water loss[J].Food Biophysics,2016,11(1):34-42.
[7]周婷,陈霞,刘毅,等.加热处理对北京油鸡和黄羽肉鸡质构以及蛋白特性的影响[J].食品科学,2007,(12):74-77.
[8]毕姗姗,赵改名,柳艳霞,等.煮制条件对卤鸡肉品质的影响[J].食品工业科技,2014,35(08):240-244.
[9]刘登勇,刘欢,戚军,等.反复卤煮过程扒鸡基本营养成分变化规律[J].食品与发酵工业,2017,43(06):193-197.
[10]唐雪燕,任丽影,王丽莎,等.不同腌制方式对猪肉品质的影响[J].食品研究与开发,2016,37(23):114-119.
[11]周婷,陈霞,刘毅,等.加热处理对北京油鸡和黄羽肉鸡质构以及蛋白特性的影响[J].食品科学,2007,(12):74-77.
[12]Han-Jun Ma,D A Ledward.High pressure/thermal treatment effects on the texture of beef muscle[J].Meat Science,2004,68(3).
[13]祁兴磊,谌启亮,卢桂松,等.夏南牛牛肉品质的研究[J].中国牛业科学,2012,38(02):12-14,27.
[14]Bodwell C E,McClain P E.Chemistry of animal meat and meat products[C].Price J F,Schweigert B S.Food and Nutrition.Connecticut,1978:78-207.
[15]Fanbin Kong,Alexandra Oliveira,Juming Tang,et al.Salt effect on heat-induced physical and chemical changes of salmon fillet(O.gorbuscha)[J].Food Chemistry,2007,106(3).
[16]刘晶晶,雷元华,李海鹏,等.加热温度及时间对牛肉胶原蛋白特性及嫩度的影响[J].中国农业科学,2018,(5):977-990.
[17]李晓波.影响肌肉嫩度的因素及常用的嫩化方法[J].肉类研究,2009,(05):16-20.
[18]秦召,康相涛,李国喜.肌纤维组织学特性与肌肉品质的关系[J].安徽农业科学,2006,22:5872-5873,5878.
[19]王垚.蒸制对大菱鲆肌肉品质影响的研究[D].大连:大连工业大学,2015.
[20]E Tornberg.Effects of heat on meat proteins-Implications on structure and quality of meat products[J].Meat Science,2004,70(3).