牛肉蒸制工艺及其质构、营养品质评价
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摘要
通过优化加水量、浸泡时间、蒸制时间等工艺条件,对牛肉蒸制产品的感官进行鉴评,测定其硬度、弹性、内聚性、咀嚼性和回复性等物性指标,确定较优工艺参数;再结合其脂肪酸、氨基酸分析评价组合蒸制工艺。结果表明:加水量15%,感官评分26,硬度、咀嚼性适中(P<0.05),弹性和回复性较好(P<0.05);蒸制时间60min,感官评分29,硬度和咀嚼性适中(P<0.05),弹性、内聚性和回复性指标差异均显著(P<0.05);浸泡时间80min,感官评分26,硬度和咀嚼性适中(P<0.05),弹性和内聚性较高(P<0.05)。营养评价结果表明:组合工艺处理组的FA含量和SFA含量均高于3个较优处理组的脂肪酸含量(P<0.05),其PUFA含量显著高于蒸制时间组和浸泡时间组(P<0.05),其中C18:1cis-9、C18:2cis-9,12的含量显著高于3个较优处理组(P<0.05),C20:3cis-8,11,14、C20:5cis-5,8,11,14,17的含量高于加水量组和蒸制时间组(P<0.05),C20:4cis-5,8,11,14的含量高于浸泡时间组(P<0.05);组合工艺组检测出的16种氨基酸含量基本处于最高,赖氨酸、苯丙氨酸+酪氨酸明显高于联合国粮农组织/世界卫生组织(FAO/WHO)提出的理想蛋白质中必需氨基酸模式,苏氨酸和亮氨酸则接近理想模式。因此,最佳的牛肉蒸制工艺参数为加水量15%,蒸制时间60min,浸泡时间80min。
Sensory characteristics of steamed beef were evaluated and the hardness,springiness,cohesiveness,chewiness,resilience as well as other physical indexes were measured by optimizing technological conditions including the amount of water,steaming time and soaking time.After data analyses,the optimal process parameters of three factors were determined.Moreover,comprehensively considered with the fatty acid and amino acid,combined steaming processes were evaluated.The results show that the optimum process parameter is 15% in adding water test,while the sensory score is 26,the hardness and chewiness are moderate(P<0.05),the springiness and resilience are better(P<0.05).In steaming time test,the optimum parameter is60 min,while the sensory score is 29,the hardness and chewiness are moderate(P<0.05),the springiness,cohesiveness and resilience index are significantly different(P<0.05).In soakingtime test,the optimal parameter is 80 min,while the sensory score is 26,the hardness and chewiness are moderate(P<0.05),the springiness and cohesiveness were higher(P<0.05).In addition,the nutritional evaluation test results show that the total fatty acid(FA)content and saturated fatty acid(SFA)of the combined process treatment groups are significantly higher than that of the three factors(P<0.05);the content of polyunsaturated fatty acids(PUFA)are significantly higher than the optimal steaming time group and soaking time group(P<0.05);the C18:1cis-9and C18:2cis-9,12 content are significantly higher than the three groups(P <0.05)and C20:3cis-8,11,14,C20:5cis-5,8,11,14,17 content is higher than the optimal adding water group and steaming time group(P<0.05),at the same time,C20:4cis-5,8,11,14 content is higher than the optimal soaking time group(P<0.05).For the amino acids,the content of 16 kinds of amino acids are detected by the combined process are the highest.Compared with the essential amino acid content of the ideal protein presented by FAO/WHO,the lysine,phenylalanine and tyrosine in each group are higher than those in the ideal protein model,threonine and leucine are close to the ideal protein pattern.Therefore,the best beef steaming technology is 15% of water,60 min steaming time and 80 min soaking time.
Sensory characteristics of steamed beef were evaluated and the hardness,springiness,cohesiveness,chewiness,resilience as well as other physical indexes were measured by optimizing technological conditions including the amount of water,steaming time and soaking time.After data analyses,the optimal process parameters of three factors were determined.Moreover,comprehensively considered with the fatty acid and amino acid,combined steaming processes were evaluated.The results show that the optimum process parameter is 15% in adding water test,while the sensory score is 26,the hardness and chewiness are moderate(P<0.05),the springiness and resilience are better(P<0.05).In steaming time test,the optimum parameter is60 min,while the sensory score is 29,the hardness and chewiness are moderate(P<0.05),the springiness,cohesiveness and resilience index are significantly different(P<0.05).In soakingtime test,the optimal parameter is 80 min,while the sensory score is 26,the hardness and chewiness are moderate(P<0.05),the springiness and cohesiveness were higher(P<0.05).In addition,the nutritional evaluation test results show that the total fatty acid(FA)content and saturated fatty acid(SFA)of the combined process treatment groups are significantly higher than that of the three factors(P<0.05);the content of polyunsaturated fatty acids(PUFA)are significantly higher than the optimal steaming time group and soaking time group(P<0.05);the C18:1cis-9and C18:2cis-9,12 content are significantly higher than the three groups(P <0.05)and C20:3cis-8,11,14,C20:5cis-5,8,11,14,17 content is higher than the optimal adding water group and steaming time group(P<0.05),at the same time,C20:4cis-5,8,11,14 content is higher than the optimal soaking time group(P<0.05).For the amino acids,the content of 16 kinds of amino acids are detected by the combined process are the highest.Compared with the essential amino acid content of the ideal protein presented by FAO/WHO,the lysine,phenylalanine and tyrosine in each group are higher than those in the ideal protein model,threonine and leucine are close to the ideal protein pattern.Therefore,the best beef steaming technology is 15% of water,60 min steaming time and 80 min soaking time.
引文
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[21]魏晋梅,罗玉柱,张丽,等.GC-MS测定小白牛肉脂肪酸[J].食品与生物技术学报,2015,34(3):330-334.
[22]陈银基,周光宏,鞠兴荣.蒸煮与微波加热对牛肉肌内脂肪中脂肪酸组成的影响[J].食品科学,2008,29(2):130-136.
[23]李鹏,孙京新,王凤舞,等.白牦牛肉脂肪酸分析及功能性评价[J].食品科学,2008,29(4):106-108.
[24]MONTEIRO A C G,SANTOS S J,BESSA R J B.Fatty acid composition of intramuscular fat of bulls and steers[J].Livestock Science,2006,99:13-19.
[25]WU G.Intestinal mucosal amino acid catabolism[J].The Journal of Nutrition,1998,128(8):1249-1252.
[2]刘新,王盛莉,王海滨.蒸肉蒸菜粉的营养及开发进展研究[J].粮食科技与经济,2015,40(2):66-68.
[3]余小映,韩文芳,黄丽,等.蒸肉粉的加工工艺研究[J].食品工业,2013,34(8):83-86.
[4]姚红飞,卢进峰,李年中,等.粉蒸肉的工业化生产方法[J].肉类工业,2011(5):11-12.
[5]谢碧秀.粉蒸肉加工工艺及其产品特性的研究[D].武汉:华中农业大学食品科技学院,2009.
[6]谢碧秀,孙智达,谢定源,等.粉蒸肉的生产工艺[J].食品与发酵工业,2008,34(8):98-101.
[7]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011(3):22-25.
[8]黄德智.肉制品添加物的性能与应用[M].北京:中国轻工业出版社,2001.
[9]谢碧秀,孙智达,何会,等.粉蒸肉质构特性的研究[J].食品科学,2009,30(5):82-85.
[10]周光宏,张兰威,李洪军,等.畜产食品加工学[M].北京:中国农业大学出版社,2002:150-169.
[11]葛长荣,马美湖.肉与肉制品工艺学[M].北京:中国轻工业出版社,2010:150-151.
[12]张廷焕,陈磊,潘红梅,等.低温嫩化过程中猪肉质构和感官性状的变化[J].食品工业科技,2014,35(19):89-92.
[13]李里特.食品物性学[M].北京:中国农业出版社,2001.
[14]GARCIA E,TOTOSAUS A.Low-fat sodium-reduced sausages:effect of the interaction between locust bean gum,potato starch andκ-carrageenan by a mixture design approach[J].Meat Science,2008,78(4):406-413.
[15]郝红涛,赵改名,柳艳霞,等.肉类制品的质构特性及其研究进展[J].食品与机械,2009,25(3):125-128.
[16]张婷,吴燕燕,李来好,等.咸鱼品质的质构与感官相关性分析[J].水产学报,2013,37(2):303-310.
[17]MA H J,LEDWARD D A.High pressure/thermal treatment effects on the texture of beef muscle[J].Meat Science,2004,68:347-355.
[18]HUGHES J M,OISETH S K,PURSLOW P P,et al.A structural approach to understanding the interactions between colour,water-holding capacity and tenderness[J].Meat Science,2014,98(3):520-532.
[19]于慧春,李欣,张仲欣,等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009,30(5):35-38.
[20]陈银基.不同影响因素条件下牛肉脂肪酸组成变化研究[D].南京:南京农业大学食品科学技术学院,2007.
[21]魏晋梅,罗玉柱,张丽,等.GC-MS测定小白牛肉脂肪酸[J].食品与生物技术学报,2015,34(3):330-334.
[22]陈银基,周光宏,鞠兴荣.蒸煮与微波加热对牛肉肌内脂肪中脂肪酸组成的影响[J].食品科学,2008,29(2):130-136.
[23]李鹏,孙京新,王凤舞,等.白牦牛肉脂肪酸分析及功能性评价[J].食品科学,2008,29(4):106-108.
[24]MONTEIRO A C G,SANTOS S J,BESSA R J B.Fatty acid composition of intramuscular fat of bulls and steers[J].Livestock Science,2006,99:13-19.
[25]WU G.Intestinal mucosal amino acid catabolism[J].The Journal of Nutrition,1998,128(8):1249-1252.