摘要
探讨不同腌制方式对牛肉品质特性的影响，选出最佳的腌制方式。分别研究静置腌制、滚揉腌制、真空滚揉腌制、脉动真空滚揉腌制4种腌制方式对牛肉腌制吸收率、蒸煮损失、色泽、质构特性、剪切力、pH值、总挥发性盐基氮值、总可溶性蛋白溶解度、肌浆蛋白溶解度、肌原纤维蛋白溶解度和总游离氨基酸质量分数的影响。结果表明，滚揉腌制、真空滚揉腌制和脉动真空滚揉腌制均能不同程度地改善牛肉的嫩度、色泽和质构特性，提高牛肉腌制吸收率；真空滚揉腌制导致肌原纤维蛋白分解、游离氨基酸质量分数下降；牛肉腌制过程中，各品质指标间存在显著相关性。综合比较，真空滚揉腌制改善牛肉品质的效果最好。
Abstract
In order to develop a best curing strategy for beef ,four strategies ,i. e. standing curing ,tumb‐ling curing ,vacuum tumbling curing and pulsed vacuum tumbling curing ,were used to treat beef ,and their effects on curing absorption rate ,cooking loss ,color ,texture properties ,shear force ,pH ,total vol‐atile basic nitrogen(TVB‐N) ,total protein solubility ,sarcoplasmic protein solubility ,myofibrillar protein solubility and total free amino acid content of the treated beef were recorded and compared with those of the untreated control .The results showed that tumbling curing ,vacuum tumbling curing and pulsed vacu‐um tumbling curing improved ,in different degree ,the tenderness ,color ,texture properties and curing absorption rate of the beef ,that vacuum tumbling curing led to a breakdown of myofibrillar protein and a decrease in free amino acid content ,and that significant correlations existed among the basic eating quali‐ty ,texture properties and physicochemical indexes .On the whole ,vacuum tumbling curing gave better re‐sults than the other strategies .
基金项目
国家自然科学基金(31071566)
三峡库区优质牛肉安全生产关键技术集成与示范(2011BAD36B01)
NETL
NSTL
维普
万方数据