Optimization of ultrasonic-pulsating tumbling and marinating process of sauced beef by response surface methodology
[Objectives]The aim of this paper was to clarify the specific process parameters of ultrasonic and pulsating tumbling curing of sauced beef.[Methods]Beef leg meat was used as raw material,ultrasonic time,ultrasonic power and pulsating tumbling time were used as single factors,and the optimal single factor range was selected through texture,shear force,fuzzy sensory score and color difference,and the response surface optimization test was conducted on the basis of one-way test with shear force and fuzzy sensory score as response values.[Results]The optimal process parameters in this experiment were obtained:ultrasonic time of 108 min,ultrasonic power of 255 W,and pulsating tumbling time of 3 h.At this time,the shear force of the sauce beef was 37.94 N,and the fuzzy sensory score was 89.70 points,which was similar to the theoretical value of the model.Compared with the traditional static marinade group,the shear force of the sauce beef significantly decreased,fuzzy sensory score increased,and the color difference of sauced beef prepared with an optimal ultrasonic-pulsating tumbling and marinating process was improved.The results of the interaction between the two factors showed that ultrasonic power and ultrasonic time had significant effects on the shear force of sauced beef(P＜0.05),and ultrasonic time and pulsating tumbling time had significant effects on the fuzzy sensory score of sauced beef,therefore,it was necessary to choose the appropriate curing parameters according to the demand in the actual production.[Conclusions]The ultrasonic-pulsating tumbling and marinating process improved the tenderness of the sauced beef,and at the same time improved the texture and color of the sauced beef,which could improve the texture and quality of the sauced beef,and the combined use of ultrasonic-pulsation technology was an effective strategy to promote the application of ultrasonic technology and the curing of meat products.
ultrasonic curingpulsating tumblingbeef in sauceresponse surface methodology optimization
万方数据
维普
