乳清粉在鲜切牛排涂膜中的应用研究
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摘要
论文以新鲜的牛排(牛肉里脊,大小为2 cm×2 cm×2 cm块状)作为研究对象,分别添加3%、5%和8%的乳清粉,以添加3%的复合防腐剂作为对比,以不添加任何抗氧化剂的处理组为空白,同时添加涂膜剂(0.125 g氯化钙和0.25 g的羧甲基纤维素钠),以TBARS值(抑制脂质氧化)、羰基值(抑制蛋白质氧化)和L*a*b*值(色差)作为牛排保鲜效果的评价指标。分别测定第1天、第3天、第5天和第7天的数值。结果表明:5%乳清粉具有很好的抑制蛋白质和脂肪氧化作用,可以提升牛排的质量,可以替代部分复合防腐剂,具有很好的利用价值。最佳涂膜配方为乳清粉5%(w/v)、羧甲基纤维素(CMC)0.25%(w/v)和氯化钙(Ca Cl_2)0.125%(w/v)。
This fresh steak(beef fillet, size of 2 cm×2 cm×2 cm block) is the study object in this paper, adding 3%, 5% and 8% of whey powder 3% in 4 ℃ under storage for two days, using 3% of the composite preservative as the control group, using not add any antioxidant as the blank group, adding coating agent(0.125 g calcium chloride and 0.25 g of carboxymethyl cellulose sodium) at the same time. TBARS value(inhibition of lipid oxidation), carbonyl value(inhibition of protein oxidation) and L*a*b* value(chromatic aberration) were used as evaluation indicators for the preservation effect of steak, respectively in 1 st day, 3 rd day, 5 th day and 7 th day. The results showed that the TBARS value, carbonyl value and L*a*b* value of five groups had common tendency. 5% whey powder has a very good effect in the suppression of steak protein oxidation, fat oxidation and quality improvement, and can replace some compound preservatives with potential application value. The best coating formulations are whey powder 5%(w/v), Carboxymethyl Cellulose(CMC) 0.25%(w/v) and calcium chloride(CaCl_2) 0.125%(w/v).
This fresh steak(beef fillet, size of 2 cm×2 cm×2 cm block) is the study object in this paper, adding 3%, 5% and 8% of whey powder 3% in 4 ℃ under storage for two days, using 3% of the composite preservative as the control group, using not add any antioxidant as the blank group, adding coating agent(0.125 g calcium chloride and 0.25 g of carboxymethyl cellulose sodium) at the same time. TBARS value(inhibition of lipid oxidation), carbonyl value(inhibition of protein oxidation) and L*a*b* value(chromatic aberration) were used as evaluation indicators for the preservation effect of steak, respectively in 1 st day, 3 rd day, 5 th day and 7 th day. The results showed that the TBARS value, carbonyl value and L*a*b* value of five groups had common tendency. 5% whey powder has a very good effect in the suppression of steak protein oxidation, fat oxidation and quality improvement, and can replace some compound preservatives with potential application value. The best coating formulations are whey powder 5%(w/v), Carboxymethyl Cellulose(CMC) 0.25%(w/v) and calcium chloride(CaCl_2) 0.125%(w/v).
引文
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[17]马汉军,潘润淑,周光宏.不同温度下高压处理牛肉TBARS值的变化及抗氧化剂和螯合剂的抑制作用研究[J].食品科技,2006,31(9):126-130
[18]韩宛君,张鸿超,耿浩,等.热处理时间对乳清浓缩蛋白和分离蛋白乳化性及稳定性的影响[J].中国乳品工业,2018,(1):8-12
[19] Karolina M Wojciak, Paulina Kx ska, et al. The Influence of acid whey on the Antioxidant Peptides Generated to Reduce Oxidation and Improve Colour Stability in Uncured Roasted Beef[J]. Journal of the Science of Food&Agriculture,2018
[20]王春晓,孙宝忠,罗欣,等.市售预制牛排质量特征研究[J].食品工业科技,2014,35(21):77-81
[2]谷俊华,刘凯.保鲜技术在低温肉制品中的应用[J].食品安全导刊,2017,24
[3]刘娜,梁美莲,谭媛元,等.天然涂膜液对切片腌腊肉品质及货架期的影响[J].肉类研究,2017,31(8):12-17
[4] Azimzadeh B, Jahadi M. Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew[J].Food Science&Nutrition,2018,(3)
[5]郭月红,李洪军,廖洪波,等.肉类食品防腐保鲜技术的研究进展[J].肉类工业,2005,(2):30-32
[6]提伟钢,于文越,邵士凤,等.可食性涂膜保鲜技术研究进展[J].保鲜与加工,2013,13(2):49-52
[7] Haque Z. Efficacy of sweet whey containing final dips in reducing protein oxidation in retail-cut cubed beefsteak)[J]. Annals Food Science&Technology,2015
[8] Weerasinghe S,Williams J B,Mukherjee D, et al. Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Protective Solutions of Thermized Cheddar Whey[J]. Journal of Food Quality,2013,36(2):77-90
[9] Weerasinghe S. Use of whey-based edible coatings as antioxidative and antimicrobial agents[J]. Dissertations&Theses-Gradworks,2012
[10] Haque Z Z, Mukherjee D, B W, et al. Efficacy of Cheddar and Edam whey in reducing oxidative degradation of cubed beef steak[J]. Meat Science,2014,96(1):485
[11] Haque Z U,Shon J H,Williams J B. Efficacy of sour whey as a shelf-life enhancer:use in antioxidative edible coatings of beef steak[J]. Journal of Food Quality,2010,32(3):381-397
[12] Chen H,Shu J,Peng L I, et al. Application of Coating Chitosan Film-forming Solution Combinedβ-CDCitral Inclusion Complex on Beef Fillet[J].Transactions of the Japanese Society for Artificial Intelligence,2014,10(2):692-697
[13] Cardoso G P,Dutra M P,Fontes P R,et al. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display[J]. Meat Science,2016,114:85-94
[14] Alves H C, Sousa C P D, Nassu R T, et al. Use of chitosan-based edible coating for extending shelf life of vacuum-packaged beef[J]. 2017
[15] Le Tien C,Vachon C,Mateescu M A,et al. Milk Protein Coatings Prevent Oxidative Browning of Apples andPotatoes[J]. Journal of Food Science,2010,66(4):512-516
[16] Le T C,Letendre M,Ispas-Szabo P,et al. Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose[J]. Journal of Agricultural&Food Chemistry,2000,48(11):5566-5575
[17]马汉军,潘润淑,周光宏.不同温度下高压处理牛肉TBARS值的变化及抗氧化剂和螯合剂的抑制作用研究[J].食品科技,2006,31(9):126-130
[18]韩宛君,张鸿超,耿浩,等.热处理时间对乳清浓缩蛋白和分离蛋白乳化性及稳定性的影响[J].中国乳品工业,2018,(1):8-12
[19] Karolina M Wojciak, Paulina Kx ska, et al. The Influence of acid whey on the Antioxidant Peptides Generated to Reduce Oxidation and Improve Colour Stability in Uncured Roasted Beef[J]. Journal of the Science of Food&Agriculture,2018
[20]王春晓,孙宝忠,罗欣,等.市售预制牛排质量特征研究[J].食品工业科技,2014,35(21):77-81