Objective:To study the optimal storage conditions of beef sauce with mustard skin by observing the dynamic changes of physical and chemical indexes.Methods:The mustard skin was used as the experimental material,and the raw material was stir-fried,cooled and stored at 2,25,37 ℃ respectively.The water was measured by direct drying method,total acid was determined by acid-base titration,amino acid nitrogen content was determined by acidity meter,and the content of glucosinolates(GS)was determined spectrophotometrically.The changing trend of its physical and chemical indexes and sense organs was analyzed.Results:The content of glucosinolates in mustard skin beef sauce was significantly different when stored at different temperatures,and the GS content of 0.30 mg/g after storage at 2 ℃ for 7 d was significantly higher than that of 0.10 mg/g after storage at 25 ℃ for 21 d.The total acid content reached a maximum of 24 mg/kg after storage at 37 ℃ for 28 d.Under the condition of 2 ℃ storage,the amino acid nitrogen content decreased in significantly,and the storage content was higher than that at 25,37 ℃,and the umami taste was well preserved.Conclusion:The effect of temperature on GS content during storage was extremely significant positive(P＜0.01),the effect on total acid was significant(P＜0.05),and the effect on other indexes was not significant,and the mustard skin beef sauce obtained after storage at 2 ℃ for 14 d had the best quality,which had strong practical guiding significance for predicting the storage period of mustardskin beef sauce,and laid the foundation for the market-oriented production of mustard skin beef sauce.
维普
万方数据