首页|陈皮牛肉预制菜品质的研究

陈皮牛肉预制菜品质的研究

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预制菜是采用各种食材配以辅料,依据现代化标准加工制作而成的成品或半成品,经简易处理便可食用.将传统菜肴陈皮牛肉制作成预制菜不仅能适应当前社会发展的需要,而且能丰富现有预制菜的种类,对预制菜的长远发展具有重要意义.为探究陈皮牛肉预制菜的可行性,文章通过感官评价、脂肪氧化程度、质构、挥发性风味成分等研究陈皮牛肉预制菜的不同包装方式、储存方式、货架期及品质.结果表明,陈皮牛肉预制菜在料液混合包装方式下冷冻保存3 d时感官评价最佳,脂肪氧化程度低,保持较高的食用品质,在此条件下测得其风味物质种类繁多,主要包括醛类、酯类、酮类、醇类、烯烃类等化合物,硫代巴比妥酸反应物值接近于1.0 mg/kg,预制菜的质构等品质接近于传统陈皮牛肉菜肴.
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

钱敏、李焱鑫、梁杰强、董浩、赵文红、白卫东、毕思远

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仲恺农业工程学院 轻工食品学院,广州 510225

深圳市金阅检测科技有限责任公司,广东 深圳 518120

陈皮牛肉 预制菜 感官品质 货架期

四川省高等学校人文社会科学重点研究基地——川菜发展研究中心规划项目仲恺农业工程学院-深圳市一米厨房餐饮管理有限公司联合培养研究生示范基地项目

CC22Z18KA23YY40519

2024

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
年,卷(期):2024.49(6)
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