首页|可得然胶添加量对卤牛肉蒸煮得率及品质特性的影响

可得然胶添加量对卤牛肉蒸煮得率及品质特性的影响

Effects of Curdlan at Different Addition Levels on the Cooking Yield and Quality Characteristics of Spiced Beef

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为解决卤牛肉在实际生产过程中肉汁损失、口感下滑等劣变问题,研究不同添加量(0％、1.0％、2.0％、3.0％)的可得然胶对卤牛肉品质特性的影响.低场核磁(low-field nuclear magnetic resonance,LF-NMR)分析表明,可得然胶使卤牛肉中不易流动水含量显著提高(P＜0.05),自由水含量降低,使得蒸煮得率显著提高(P＜0.05),当添加量为3.0％时,蒸煮得率增加33.43％.质构分析显示,可得然胶明显降低卤牛肉的硬度、咀嚼性及剪切力,当添加量达到2.0％时,剪切力降低29.31％.可得然胶添加量从0％增加到2.0％时,卤牛肉切面逐渐顺滑、呈色均匀且具有诱人光泽,切面亮度值提高12.69％,总体可接受性评分最高.但当添加量继续增加至3.0％时,卤牛肉切面呈现出大片的类似胶状的成分,感官品质降低.此外,可得然胶添加可有效抑制冷藏过程中卤牛肉的脂肪氧化,且2.0％添加量时效果最佳.
In view of the gravy loss and taste deterioration occurred during the production of spiced beef,the impacts of curdlan added at different levels(0％,1.0％,2.0％,and 3.0％)on the quality characteristics of the product were studied.The low-field nuclear magnetic resonance(LF-NMR)analysis revealed an increase in immovable water content(P＜0.05)and a decrease in free water content after the addition of curdlan,which re-sulted in a notable increase in the cooking yield(P＜0.05).At an addition level of 3.0％,curdlan increased the cooking yield by 33.43％.The results of the texture analysis indicated that the addition of curdlan reduced the hardness,chewability,and shear force of the spiced beef(P＜0.05).At an addition level of 2.0％,curdlan re-duced the shear force by 29.31％.The spiced beef produced with the addition of curdlan at 0％-2.0％presented a smooth and uniformly colored section with an attractive luster(evidenced by a 12.69％increase in the bright-ness value)and the highest score of overall acceptability.However,increasing the concentration of curdlan to 3.0％led to the formation of large jellylike components on the section and a significant decrease in the sensory quality.In addition,curdlan can inhibit the fat oxidation of spiced beef during the refrigeration process,demon-strating the best inhibitory effect at the addition level of 2.0％.

curdlanspiced beefcooking yieldtexture characteristicssensory quality

李远征、马文慧、袁方、赵海波、李明、陆瑞琪、刘苗苗、张欢、曹云刚、李侠

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陕西科技大学食品科学与工程学院,陕西西安 710021

中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京 100193

江苏一鸣生物股份有限公司,江苏泰兴 225400

齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南 250353

临沂金锣文瑞食品有限公司,山东临沂 276036

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可得然胶 卤牛肉 蒸煮得率 质构特性 感官品质

陕西省自然科学基础研究计划面上项目农业农村部农产品加工与贮藏重点实验室项目西安市科技局农业技术研发项目陕西科技大学-江苏一鸣生物股份有限公司"产学研"合作项目山东省重点研发计划山东省企业技术创新项目

2023-JC-YB-146S2022KFKT-0722NYYF0572022TZXD0021202261500511

2024

10.12161/j.issn.1005-6521.2024.06.005

食品研究与开发
天津市食品研究所,天津市食品工业生产力促进中心

食品研究与开发

CSTPCD
影响因子：0.561
ISSN：1005-6521
年,卷(期)：2024.45(6)
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