乳酸嫩化牦牛肉的工艺优化
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摘要
为改善牦牛肉的嫩度,以酱卤牦牛肉为加工对象,以嫩化后牦牛肉的蒸煮损失、剪切力、pH值和感官评分为评价指标,探究乳酸浓度、乳酸注射量及静置时间对牦牛肉嫩度的影响,并以剪切力为测定指标,通过L_9(3~3)正交试验对乳酸嫩化牦牛肉的工艺组合进行研究。结果表明:乳酸注射浓度为0.3?mol/L、注射量为肉质量的10%、静置12 h为乳酸嫩化牦牛肉的最佳组合工艺条件,此时牦牛肉的蒸煮损失为35.40%,剪切力为16.25 kg,pH值为5.49,感官评分为62.48?分。
In this paper, we studied the application of lactic acid injection to improve the tenderness of sauced yak meat. The effect of lactic acid concentration, injection amount and standing time on meat tenderness was examined by measuring cooking loss, shear force, pH value and sensory evaluation. An L_9(3~3) orthogonal array design was used to optimize these variables based on shear force. The results showed that the optimal conditions for meat tenderization were as follows: lactic acid concentration 0.3 mol/L, injection amount 10%(relative to meat mass) and standing time 12 hours. The cooking loss of spiced yak meat prepared using the optimized conditions was 35.40%, shear force 16.25 kg, pH value 5.49, and sensory score 62.48 points.
In this paper, we studied the application of lactic acid injection to improve the tenderness of sauced yak meat. The effect of lactic acid concentration, injection amount and standing time on meat tenderness was examined by measuring cooking loss, shear force, pH value and sensory evaluation. An L_9(3~3) orthogonal array design was used to optimize these variables based on shear force. The results showed that the optimal conditions for meat tenderization were as follows: lactic acid concentration 0.3 mol/L, injection amount 10%(relative to meat mass) and standing time 12 hours. The cooking loss of spiced yak meat prepared using the optimized conditions was 35.40%, shear force 16.25 kg, pH value 5.49, and sensory score 62.48 points.
引文
[1]刘亚娜,郎玉苗,孙宝忠,等.甘南牦牛肉与中国西门塔尔牛肉营养特性对比分析[J].食品工业科技,2016,15(1):360-361.DOI:10.13386/j.issn1002-0306.2016.15.062.
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[5]杨玉莹,张一敏,董鹏程,等.不同品种牛肉品质特性概述[J].食品与发酵工业,2018,44(6):271-276.DOI:10.13995/j.cnki.11-1802/ts.015719.
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[12]ANNE J,ANTHONY K D,ARISTOTELIS T,et al.Himonides.A study of the enzymatic hydrolysis of fish frames using modelsystems[J].Food and Nutrition Sciences,2011,2(6):575-585.DOI:10.4236/fns.2011.26081.
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[14]洪镭,李文峰,刘亚鸥,等.牛肉嫩化的研究现状[J].肉类研究,2010,24(4):10-12.
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[18]李林强,昝林森,张宝珣.秦川牛肉在乳酸发酵过程中品质变化研究[J].食品科学,2009,30(7):131-134.
[19]ERTBJERG P,MIELCHE M,LARSEN L M,et al.Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef[J].Journal of the Science of Food and Agriculture,1999,79:970-978.DOI:10.1002/(sici)1097-0010(19990515)79:7<970::aid-jsfa312>3.0.co;2-.
[20]张宝珣,昝林森,李林强,等.乳酸对不同年龄秦川牛肉的嫩化效果[J].西北农林科技大学学报(自然科学版),2009,37(3):30-34.DOI:10.13207/j.cnki.jnwafu.2009.03.007.
[21]付丽,马丽卿,党美珠,等.木瓜蛋白酶协同滚揉对牛排嫩化效果的研究[J].黑龙江畜牧兽医,2018(19):103-107.DOI:10.13881/j.cnki.hljxmsy.2018.01.0002.
[22]王琳琳,孙志昶,韩玲,等.细胞能量代谢酶对牦牛肉宰后成熟过程中Caspase-3及肉品质的影响[J].中国食品学报,2018,18(4):102-111.
[23]汤晓艳.黄牛肉品质量及外源钙离子对其嫩化机制研究[D].南京:南京农业大学,2004:40-50.DOI:10.7666/d.Y679760.
[24]BERGE P,ERTBJERG P,LARSEN L M,et al.Tenderization of beef by lactic acid injected at different times post mortem[J].Meat Science,2001,57(4):347-357.DOI:10.1016/S0309-1740(00)00110-8.
[25]朱秀娟,余群力,李儒仁,等.采用响应面优化法研究木瓜蛋白酶嫩化牦牛肉的条件[J].食品工业科技,2013,43(20):230-234.DOI:10.13386/j.issn1002-0306.2013.20.066.
[26]朱学伸,甘泉,肖华党,等.乳酸在生鲜牛肉加工中的应用[J].肉类工业,2012(6):38-40.DOI:10.3969/j.issn.1008-5467.2012.06.020.
[27]常海军,朱建飞,周文斌.3种弱有机酸结合NaCl腌制对牛肉肌内胶原蛋白的影响[J].食品与发酵工业,2012,38(8):211-214.DOI:10.13995/j.cnki.11-1802/ts.2012.08.022.
[28]吕东坡,胡永金,朱仁俊,等.宰后肉的嫩化机制及其影响因素[J].食品科学,2008,29(8):704-709.
[29]STANTON C,LIGHT N.The effects of conditioning on meat collagen:Part 4-the use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat[J].Meat Science,1990,27:141-159.DOI:10.1016/0309-1740(90)90062-B.
[30]LOPEZ G A,LOPEZ N,BRAZAL S,et al.Renin release responses to in vitro prostaglandin challenge in the summer-active ground squirrel Spermophilus lateralis[J].Comparative Biochemistry and Physiology Part A:Physiology,1989,94(4):575-581.DOI:10.1016/0300-9629(89)90596-3.
[2]杨斌,陈峰,魏彦杰,等.牦牛肉加工与发展现状[J].肉类工业,2010(5):51-53.DOI:10.3969/j.issn.1001-8123.2010.06.001.
[3]万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].畜牧兽医杂志,2012,31(1):36-40.DOI:10.3969/j.issn.1004-6704.2012.01.014.
[4]田甲春,韩玲,刘昕,等.牦牛肉宰后成熟机理与肉用品质研究[J].农业机械学报,2012,43(12):146-150.DOI:10.6041/j.issn.1000-1298.2012.12.027.
[5]杨玉莹,张一敏,董鹏程,等.不同品种牛肉品质特性概述[J].食品与发酵工业,2018,44(6):271-276.DOI:10.13995/j.cnki.11-1802/ts.015719.
[6]DIKENMAN M E.Fat reduction in animals and the effect on palatability and consumer acceptance of meat products[J].Reciprocal Meat Conference of the American Meat Science Association,1987,40:93.
[7]吴巧玲.肉类蛋白酶嫩化剂的研究进展[J].食品工业科技,2001,22(5):88-89.DOI:10.3969/j.issn.1002-0306.2001.05.047.
[8]陈阳楼,朱学伸,杨珊珊,等.影响肉类嫩度的因素及其嫩化方法[J].肉类工业,2012(8):48-50.DOI:10.3969/j.issn.1008-5467.2012.08.023.
[9]刘寿春,钟赛意,葛长荣.肉品嫩化理论及嫩化方法的研究进展[J].肉类工业,2005(10):25-28.DOI:10.3969/j.issn.1008-5467.2005.10.010.
[10]熊燕子.牛肉嫩化技术的研究进展[J].肉类研究,2007,21(11):18-22.
[11]林志民,游立怡.几种牛肉嫩化方法的研究[J].食品工业科技,2006,27(7):127-129.DOI:10.13386/j.issn1002-0306.2006.07.038.
[12]ANNE J,ANTHONY K D,ARISTOTELIS T,et al.Himonides.A study of the enzymatic hydrolysis of fish frames using modelsystems[J].Food and Nutrition Sciences,2011,2(6):575-585.DOI:10.4236/fns.2011.26081.
[13]AZADBAKHT M,TABAEI M H,KIVANI H.Extraction,identification and activity of papain from Iran[J].Journal of Mazandaran University of Medical Sciences,2006,54(16):21-24.
[14]洪镭,李文峰,刘亚鸥,等.牛肉嫩化的研究现状[J].肉类研究,2010,24(4):10-12.
[15]汤高奇,王彦平,周志强,等.醋渍处理对牛肉嫩化效果的影响研究[J].食品科技,2016,41(7):126-130.DOI:10.13684/j.cnki.spkj.2016.07.024.
[16]KIJOWSKI J,MAST M G.Tenderization of spent fowl drumsticks by marination in weak organic solutions[J].International Journal of Food Science and Technology,1993,28:337-342.DOI:10.1111/j.1365-2621.1993.tb01279.x.
[17]王焕章.盐和有机酸对肉制品嫩度的影响[J].农产品加工,2007(6):16-17.DOI:10.3969/j.issn.1671-9646-C.2007.06.007.
[18]李林强,昝林森,张宝珣.秦川牛肉在乳酸发酵过程中品质变化研究[J].食品科学,2009,30(7):131-134.
[19]ERTBJERG P,MIELCHE M,LARSEN L M,et al.Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef[J].Journal of the Science of Food and Agriculture,1999,79:970-978.DOI:10.1002/(sici)1097-0010(19990515)79:7<970::aid-jsfa312>3.0.co;2-.
[20]张宝珣,昝林森,李林强,等.乳酸对不同年龄秦川牛肉的嫩化效果[J].西北农林科技大学学报(自然科学版),2009,37(3):30-34.DOI:10.13207/j.cnki.jnwafu.2009.03.007.
[21]付丽,马丽卿,党美珠,等.木瓜蛋白酶协同滚揉对牛排嫩化效果的研究[J].黑龙江畜牧兽医,2018(19):103-107.DOI:10.13881/j.cnki.hljxmsy.2018.01.0002.
[22]王琳琳,孙志昶,韩玲,等.细胞能量代谢酶对牦牛肉宰后成熟过程中Caspase-3及肉品质的影响[J].中国食品学报,2018,18(4):102-111.
[23]汤晓艳.黄牛肉品质量及外源钙离子对其嫩化机制研究[D].南京:南京农业大学,2004:40-50.DOI:10.7666/d.Y679760.
[24]BERGE P,ERTBJERG P,LARSEN L M,et al.Tenderization of beef by lactic acid injected at different times post mortem[J].Meat Science,2001,57(4):347-357.DOI:10.1016/S0309-1740(00)00110-8.
[25]朱秀娟,余群力,李儒仁,等.采用响应面优化法研究木瓜蛋白酶嫩化牦牛肉的条件[J].食品工业科技,2013,43(20):230-234.DOI:10.13386/j.issn1002-0306.2013.20.066.
[26]朱学伸,甘泉,肖华党,等.乳酸在生鲜牛肉加工中的应用[J].肉类工业,2012(6):38-40.DOI:10.3969/j.issn.1008-5467.2012.06.020.
[27]常海军,朱建飞,周文斌.3种弱有机酸结合NaCl腌制对牛肉肌内胶原蛋白的影响[J].食品与发酵工业,2012,38(8):211-214.DOI:10.13995/j.cnki.11-1802/ts.2012.08.022.
[28]吕东坡,胡永金,朱仁俊,等.宰后肉的嫩化机制及其影响因素[J].食品科学,2008,29(8):704-709.
[29]STANTON C,LIGHT N.The effects of conditioning on meat collagen:Part 4-the use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat[J].Meat Science,1990,27:141-159.DOI:10.1016/0309-1740(90)90062-B.
[30]LOPEZ G A,LOPEZ N,BRAZAL S,et al.Renin release responses to in vitro prostaglandin challenge in the summer-active ground squirrel Spermophilus lateralis[J].Comparative Biochemistry and Physiology Part A:Physiology,1989,94(4):575-581.DOI:10.1016/0300-9629(89)90596-3.