发酵骨粉牛肉脯工艺优化与保鲜工艺研究
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摘要
由于牛肉原料在添加发酵牛骨粉后加工高钙牛肉脯得到的产品质地略硬且保质期较短,试验通过添加复合凝结剂后可使肉质明显改善。通过复合涂膜、活性真空包装,延长保质期。以感官评定结果综合评定肉脯品质,正交试验结果表明,复合凝结剂(大豆分离蛋白、卡拉胶和β-环状淀粉质量比4︰3︰3) 5 g;装模蒸煮到中心温度72℃,经100℃烘烤80 min、烧烤时间140℃6 min,产品口感最佳,味道鲜美。同时经复合涂抹(涂膜剂配方为2.5%壳聚糖+0.05%nisin+0.25%茶多酚)真空保存可达9个月。
Because after adding fermented cattle bone meal to process high calcium dried beef product, the products were slightly hard, and with a short shelf life as well. Adding a formulation of coagulants could significantly improve meat quality. Then the shelf life was prolonged by pre-coating and vacuum packaging. The results of sensory evaluation showed that the best formulation of coagulants was that(the mass ratio of soybean separation, carrageenan and β-ring starch was 4︰3︰3) 5 g. The best processing way was cooking temperature 72 ℃, baking 100 ℃ for 80 min and ripening time 140 ℃ for 6 min. By using pre-coating agents(formulation of 2.5% chitosan+0.05% nisin+0.25% tea polyphenols) and vacuum-packing, high calcium dried beef was produced, which could meet the requirements of national standard and guarantee the natural shelf life to be up to 9 months.
Because after adding fermented cattle bone meal to process high calcium dried beef product, the products were slightly hard, and with a short shelf life as well. Adding a formulation of coagulants could significantly improve meat quality. Then the shelf life was prolonged by pre-coating and vacuum packaging. The results of sensory evaluation showed that the best formulation of coagulants was that(the mass ratio of soybean separation, carrageenan and β-ring starch was 4︰3︰3) 5 g. The best processing way was cooking temperature 72 ℃, baking 100 ℃ for 80 min and ripening time 140 ℃ for 6 min. By using pre-coating agents(formulation of 2.5% chitosan+0.05% nisin+0.25% tea polyphenols) and vacuum-packing, high calcium dried beef was produced, which could meet the requirements of national standard and guarantee the natural shelf life to be up to 9 months.
引文
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[15]唐勇,李红军,睢道惠.乳酸菌发酵对超微猪骨粉营养及理化特征的影响[J].农业工程学报,2002,3:118-121.
[16]李少博,贺稚非,邓大川,等.不同粒度兔骨粉营养特性和理化特性的研究[J].食品与发酵工业,2017(10):74-79.
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[21]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微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2017.
[2]李玉珍,林亲录,肖怀秋.大豆分离蛋白在肉制品中的应用研究[J].肉类工业,2005(11):26-29.
[3]HAN C Y,WANG J Q,LI Y,et al.Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef[J].Meat Science,2014,96(2):901-907.
[4]陈逸鹏,田芳,梁建芬,等.变性淀粉影响冷冻春卷皮品质的研究[J].食品科技,2016(4):162-168.
[5]王娜,盛雅萍,徐君强,等.不同熟制方式对发酵牛肉干品质的影响[J].食品工业,2017(6):115-118.
[6]蔡华珍,熊军,陈英.不同烘烤条件对芦荟肉糜脯品质的影响[J].肉类工业,2004(11):21-24.
[7]KHALIL,RESWATI,FERAWATI,et al.Agustin studies on physical characteristics,mineral composition and nutritive value of bone meal and bone char produced from inedible cow bones[J].Pakistan Journal of Nutrition,2017,6(16):426-434.
[8]朱志怀,李永民,王志园.低聚果糖对钙元素吸收的作用研究[J].中国乳品工业,2008,36(8):63-64.
[9]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.
[10]MOON S,PAIK H D,WHITE S,et al.Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes[J].Poultry Science,2011,11(90):2584-2591.
[11]鞠健,汪超,李冬生,等.茶多酚和迷迭香结合Nisin对冷藏鲈鱼品质的影响[J].食品科学技术学报,2017,35(1):70-75.
[12]MARCOS B,AYMERICH T,GARRIGA M,et al.Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages[J].Food Control,2013,30(1):325-330.
[13]向聪,马美湖,胡子骥,等.乳酸菌发酵降解牛骨粉的研究[J].肉类研究,2008(1):36-41.
[14]吴敏,罗爱平,尹彦洋.促生长因子促进益生菌发酵牛骨粉钙转化的工艺优化[J].食品科学,2010,31(21):222-225.
[15]唐勇,李红军,睢道惠.乳酸菌发酵对超微猪骨粉营养及理化特征的影响[J].农业工程学报,2002,3:118-121.
[16]李少博,贺稚非,邓大川,等.不同粒度兔骨粉营养特性和理化特性的研究[J].食品与发酵工业,2017(10):74-79.
[17]国家卫生和计划生育委员会,国家食品药品监督管理总局.熟肉制品标准:GB 2726-2016[S].北京:中国标准出版社,2017.
[18]杨宝进,张一鸣.现代食品加工学[M].北京:中国农业大学出版社,2005.
[19]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.肉脯:GB/T 31406-2015[S].北京:中国标准出版社,2016.
[20]方忠祥.食品感官评定[M].北京:中国农业出版社,2010.
[21]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微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2017.