牛肉调味基料在贮藏过程中的品质变化
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摘要
以冷冻牛骨肉末(骨、肉质量比为3∶7)为原料,经热-压浸提、酶解后,进行美拉德反应或添加天然香辛料、接种微生物发酵之后再进行美拉德反应制成传统型、香辛料型和发酵型牛肉调味基料,以添加山梨酸钾为对照组,将产品贮藏在4℃和20℃条件下,在贮藏过程中测定产品的p H值、水分活度和亮度值。试验结果表明:在产品贮藏过程中,添加香辛料的牛肉调味基料与其他几组p H值差异明显,6组产品间亮度和水分活度变化情况呈相同的趋势。4℃和20℃条件下产品贮藏期分别可达到2.5个月和40 d,变质后产品会出现明显分层现象。
In this study, minced beef bone(the mass ratio of bone to meat is 3∶7)was used as raw material. Traditional, spicy and fermented beef flavor were prepared by hot-pressing extraction and enzymatic hydrolysis followed by Maillard reaction with adding potassium sorbate in beef flavor as control group. The pH value, water activity and brightness of beef flavor were measured during storage at 4 ℃ and 20 ℃. The results showed that the pH values of BF with spices were different from those of other groups, and the changes of brightness and water activity were the same among the six groups. The shelf life of the beef flavor can reach 2.5 months and 40 d at 4 ℃ and 20 ℃, respectively. After modification, the product was stratified obviously.
In this study, minced beef bone(the mass ratio of bone to meat is 3∶7)was used as raw material. Traditional, spicy and fermented beef flavor were prepared by hot-pressing extraction and enzymatic hydrolysis followed by Maillard reaction with adding potassium sorbate in beef flavor as control group. The pH value, water activity and brightness of beef flavor were measured during storage at 4 ℃ and 20 ℃. The results showed that the pH values of BF with spices were different from those of other groups, and the changes of brightness and water activity were the same among the six groups. The shelf life of the beef flavor can reach 2.5 months and 40 d at 4 ℃ and 20 ℃, respectively. After modification, the product was stratified obviously.
引文
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[14]北京北斗星工业化学研究所.水分活度与食品保质期[J].食品工业科技,2006(10):36-37.
[15]侯振建,王丽君,马五彩.增稠剂对热反应香精稳定性的影响[J].南阳理工学院学报,2011,3(4):75-77.
[2]肖作兵,牛云蔚,杨斌.肉味香精研究进展[J].香料香精化妆品,2007(4):27-30,53.
[3]樊晓盼,吴晨燕,王蕊,等.牛肉调味基料的工艺优化及其应用[J].肉类研究,2017,31(10):18-24.
[4]樊晓盼,马俪珍,张伯男,等.微生物的发酵对牛肉调味基料的增香作用[J].食品工业科技,2018,39(7):12-19.
[5]赵桦萍.香辛调味品及其加工技术研究进展[J].中国调味品,2018,43(1):180-183.
[6]赵桦萍.香辛料的产品形态及应用研究进展[J].中国调味品,2018,43(2):169-171.
[7]汪鹏翔.食用香辛料抑菌性及抗氧化性研究现状[J].现代食品,2018(1):21-23.
[8]曾茂茂,王俊辉,陈静,等.香辛料的抗氧化活性及对肉制品中杂环胺的影响[J].食品与生物技术学报,2018,37(1):1-6.
[9]艾有伟,王丽梅,闫虎山.常用香辛料提取物抑菌活性研究[J].食品工业,2018,39(9):167-170.
[10]温婷婷.风干肠中挥发性化合物分析及产香菌的筛选鉴定[D].哈尔滨:黑龙江大学,2012.
[11]范琳琳,陈启和.传统发酵食品中的微生物及其代谢作用[J].食品安全质量检测学报,2014,5(4):995-1001.
[12]李莹,白凤翎,励建荣.发酵海产品中微生物形成挥发性代谢产物研究进展[J].食品科学,2015,36(15):255-259.
[13]张丽凤.虾味香精的开发及其在冷冻调理食品中的应用[D].湛江:广东海洋大学,2013.
[14]北京北斗星工业化学研究所.水分活度与食品保质期[J].食品工业科技,2006(10):36-37.
[15]侯振建,王丽君,马五彩.增稠剂对热反应香精稳定性的影响[J].南阳理工学院学报,2011,3(4):75-77.