不同牛肉部位对牛肉片品质的影响
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摘要
为研究不同部位牛肉加工成牛肉片后品质的差异,选择辣椒条、霖肉、腱子肉和黄瓜条为原料加工成牛肉片,分别测定其出品率、色差、剪切力、水分含量及水分分布等指标,并进行感官评价。结果表明:辣椒条加工的牛肉片感官总分最高,为14.44分,剪切力为5.31 N,显著低于其他组牛肉片;低场核磁共振结果表明,辣椒条制作的牛肉片不易流动水含量最高,保水性最好;牛腱制作的牛肉片感官总分最低,为12.22分,剪切力为11.54 N,显著高于其他组牛肉片,嫩度最差。因此,以辣椒条为原料生产的牛肉片品质最好。
In order to understand the difference in the quality of dried beef slices processed from different beef cuts, dried beef slices from silverside, knuckle, chuck tender and shank were evaluated for yield and color difference(L~*, a~* and b~*),shear force, moisture content, moisture distribution, and sensory evaluation. The results showed that the overall sensory score of dried chuck tender slice was the highest(14.44 points), and the shear force was 5.31 N, signi?cantly higher than that of other meat cuts. Low ?eld nuclear magnetic resonance(NMR) analysis showed that dried chuck tender slice had the highest proportion of immobilized water and the best water retention capacity. Dried shank slice exhibited the lowest sensory score(12.22 points) as well as a signi?cantly lower shear force(11.54 N) and the worst tenderness. Consequently, the quality of dried chuck tender slice was the best.
In order to understand the difference in the quality of dried beef slices processed from different beef cuts, dried beef slices from silverside, knuckle, chuck tender and shank were evaluated for yield and color difference(L~*, a~* and b~*),shear force, moisture content, moisture distribution, and sensory evaluation. The results showed that the overall sensory score of dried chuck tender slice was the highest(14.44 points), and the shear force was 5.31 N, signi?cantly higher than that of other meat cuts. Low ?eld nuclear magnetic resonance(NMR) analysis showed that dried chuck tender slice had the highest proportion of immobilized water and the best water retention capacity. Dried shank slice exhibited the lowest sensory score(12.22 points) as well as a signi?cantly lower shear force(11.54 N) and the worst tenderness. Consequently, the quality of dried chuck tender slice was the best.
引文
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[15]宋泽,徐晓东,许锐,等.不同部位牛肉炖煮风味特征分析[J].食品科学,2019,40(4):206-214.DOI:10.7506/spkx1002-6630-20180104-050.
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[20]蔡金龙,万里遥,石秀清.酱香味猪肉脯的研发[J].肉类工业,2017(6):1-5.
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[26]徐玉玲.级别与部位影响雪花牛肉品质研究[C]//第8届中国牛业发展大会.北京:中国畜牧业协会,2013:7.
[27]郝婉名,祝超智,赵改名,等.西门塔尔杂交牛不同部位肉间的差异性[J].肉类研究,2019,33(1):14-18.DOI:10.7506/rlyj1001-8123-20181030-207.
[28]蔡金龙,王欲翠,向红.猪肉脯加工品质及其保藏研究进展[J].肉类工业,2017(8):53-57.
[29]闫向民,李红波,王骁,等.淘汰母牛不同部位肉品质特性研究[J].黑龙江畜牧兽医,2018(22):48-51.
[30]马永强.休闲肉脯的研制及贮藏特性研究[D].长春:吉林大学,2018:39.
[31]宋洁,侯成立,袁有云,等.不同部位羊肉烤制加工适宜性研究[J].食品科学,2017,38(15):120-126.DOI:10.7506/spkx1002-6630-201715018.
[32]杜梅,赵丽华,靳烨.犊牛肉营养品质的测定[J].肉类工业,2018(12):11-16.
[33]姜秀丽,孔保华,夏秀芳,等.不同烘干时间对猪肉脯水分分布与品质相关性的研究[J].食品工业科技,2016(23):68-72;77.DOI:10.13386/j.issn1002-0306.2016.23.004.
[34]TROUT G R.Techniques for measuring water-binding capacity in muscle foods:a review of methodology[J].Meat Science,1988,23(4):235-252.DOI:10.1016/0309-1740(88)90009-5.
[35]韩敏义,费英,徐幸莲,等.低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响[J].中国农业科学,2009,42(6):2098-2104.
[36]李龙祥,赵欣欣,夏秀芳,等.食盐对调理重组牛肉制品品质及水分分布特性的影响[J].食品科学,2017(19):149-154.DOI:10.7506/spkx1002-6630-201719023.
[2]YANG H S,CHOI S G,JEON J T,et al.Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents[J].Meat Science,2007,75(2):283-289.DOI:10.1016/j.meatsci.2006.07.013.
[3]TOTOSAUS A,PéREZ-CHABELA M.Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts[J].LWT-Food Science and Technology,2009,42(2):563-569.DOI:10.1016/j.lwt.2008.07.016.
[4]LóPEZ-LóPEZ I,COFRADES S,CA?EQUE V,et al.Effect of cooking on the chemical composition of low-salt,low-fat wakame/olive oil added beef patties with special refer ence to fatty acid content[J].Meat Science,2011,89(1):27-34.DOI:10.1016/j.meatsci.2011.03.016.
[5]MUGURUMA M,TSURUOKA K,KATAYAMA K,et al.Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate[J].Meat Science,2003,63(2):191-197.DOI:10.1016/S0309-1740(02)00070-0.
[6]UM K W,BAILEY M E,CLARKE A D,et al.Concentration and identification of volatile compounds from heated beef fat using supercritical carbon dioxide extraction-gas liquid chromatography/mass spectrometry[J].Journal of Agricultural and Food Chemistry,1992,40(9):1641-1646.DOI:10.1021/jf00021a033.
[7]H A N S U L Y,Y O U N G H W A H,S E O N T E A J,e t a l.T h e physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky[J].Meat Science,2009,82(3):289-294.DOI:10.1016/j.meatsci.2009.01.029.
[8]周悦.碎牛肉重组制脯的加工研究[D].长春:吉林农业大学,2013:1.
[9]赵健,王二霞.传统牛肉制品的加工现状与发展趋势[J].肉类研究,2007,21(12):6-7.
[10]杨珊珊.鸡肉糜脯加工工艺以及品质改善的研究[D].广州:华南理工大学,2010:1.
[11]梁海燕,马俪珍.重组肉制品的研究进展[J].肉类工业,2005(5):28-31.
[12]李星科,李开雄,王令建,等.猪肉脯制作工艺的改进[J].肉类研究,2006,20(2):58-60.
[13]陈常秀,李同树.禽肉嫩度及其影响因素[J].山东家禽,2004(10):237-238.
[14]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.
[15]宋泽,徐晓东,许锐,等.不同部位牛肉炖煮风味特征分析[J].食品科学,2019,40(4):206-214.DOI:10.7506/spkx1002-6630-20180104-050.
[16]崔树和,李香子,高青山,等.延边黄牛不同部位肉品质特性研究[J].黑龙江畜牧兽医,2016(4):111-114.
[17]王勇峰,丰永红,万红兵,等.新疆褐牛不同部位牛肉肌纤维类型及品质差异研究[J].食品工业科技,2018,39(6):19-24;37.DOI:10.13386/j.issn1002-0306.2018.06.004.
[18]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准 食品中蛋白质的测定:GB/T 5009.5-2016[S].北京:中国标准出版社,2016.
[19]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准 食品中脂肪的测定:GB/T 5009.6-2016[S].北京:中国标准出版社,2016.
[20]蔡金龙,万里遥,石秀清.酱香味猪肉脯的研发[J].肉类工业,2017(6):1-5.
[21]LI Miaoyun,WANG Haibiao,ZHAO Gaiming,et al.Determining the drying degree and quality of chicken jerky by LF-NMR[J].Journal of Food Engineering,2014,139:43-49.DOI:10.1016/j.jfoodeng.2014.04.015.
[22]李君珂,吴定晶,刘森轩,等.蔬菜提取物对猪肉脯品质的影响[J].食品科学,2015,36(9):28-32.DOI:10.7506/spkx1002-6630-201509006.
[23]朱晓红,李春,胡海涛,等.结合LF-NMR研究不同处理对酱牛肉保水性的影响[J].食品工业科技,2012,33(4):92-96.
[24]胡胜杰,程佳佳,康壮丽,等.烘干温度和时间对猪肉肉脯品质的影响[J].肉类工业,2018(6):41-44.
[25]罗嘉,蒲强,余霞,等.猪肌内脂肪沉积机理研究进展[J].猪业科学,2014(10):114-116.
[26]徐玉玲.级别与部位影响雪花牛肉品质研究[C]//第8届中国牛业发展大会.北京:中国畜牧业协会,2013:7.
[27]郝婉名,祝超智,赵改名,等.西门塔尔杂交牛不同部位肉间的差异性[J].肉类研究,2019,33(1):14-18.DOI:10.7506/rlyj1001-8123-20181030-207.
[28]蔡金龙,王欲翠,向红.猪肉脯加工品质及其保藏研究进展[J].肉类工业,2017(8):53-57.
[29]闫向民,李红波,王骁,等.淘汰母牛不同部位肉品质特性研究[J].黑龙江畜牧兽医,2018(22):48-51.
[30]马永强.休闲肉脯的研制及贮藏特性研究[D].长春:吉林大学,2018:39.
[31]宋洁,侯成立,袁有云,等.不同部位羊肉烤制加工适宜性研究[J].食品科学,2017,38(15):120-126.DOI:10.7506/spkx1002-6630-201715018.
[32]杜梅,赵丽华,靳烨.犊牛肉营养品质的测定[J].肉类工业,2018(12):11-16.
[33]姜秀丽,孔保华,夏秀芳,等.不同烘干时间对猪肉脯水分分布与品质相关性的研究[J].食品工业科技,2016(23):68-72;77.DOI:10.13386/j.issn1002-0306.2016.23.004.
[34]TROUT G R.Techniques for measuring water-binding capacity in muscle foods:a review of methodology[J].Meat Science,1988,23(4):235-252.DOI:10.1016/0309-1740(88)90009-5.
[35]韩敏义,费英,徐幸莲,等.低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响[J].中国农业科学,2009,42(6):2098-2104.
[36]李龙祥,赵欣欣,夏秀芳,等.食盐对调理重组牛肉制品品质及水分分布特性的影响[J].食品科学,2017(19):149-154.DOI:10.7506/spkx1002-6630-201719023.