Study on Quality of Prepared Beef with Tangerine Peel
Prepared dishes are finished or semi-finished products made from various ingredients with auxiliary materials processed according to modernized standards,and can be eaten after simple processing.Making traditional beef with tangerine peel dishes into prepared dishes not only meets the needs of current social development,but also enriches the types of existing prepared dishes,which is of great significance for the long-term development of prepared dishes.To explore the feasibility of prepared beef with tangerine peel,in this paper,different packaging methods,storage methods,shelf life and quality of prepared beef with tangerine peel are studied through sensory evaluation,degree of fat oxidation,texture and volatile flavor components.The results show that prepared beef with tangerine peel has the best sensory evaluation when it is frozen and stored in a mixed packaging method of material and liquid for 3 d,with low degree of fat oxidation and higher edible quality.Under these conditions,a wide variety of flavor substances are measured,mainly including aldehydes,esters,ketones,alcohols and olefins.Thiobarbituric acid reactive substance value is close to 1.0 mg/kg,and the texture and other qualities of prepared dishes are similar to those of traditional beef with tangerine peel dishes.
beef with tangerine peelprepared dishessensory qualityshelf life