摘要
研究以新鲜牛肉为对象,采用不同条件的呼吸式滚揉腌制技术,对比普通真空滚揉,通过对牛肉腌制过程中色泽、发色率及亚硝酸盐渗透深度等指标的测定,研究呼吸式滚揉对牛肉腌制效果的影响。结果表明,呼吸滚揉能明显改变牛肉的亮度值L*及红度值a*,提高最终发色率并加快腌制液成分的渗透速度,有效缩短腌制时间。在一定范围内,增大呼吸滚揉加压时的压力可提高腌制效果。
Fresh beef was treated with different breath tumbling and vacuum tumbling.The effect of different methods on beef was studied by comparing the color,chromogenic rate and nitrite penetration depth.The results showed that method of breath tumbling changed the value of I＊ and a＊ obviously,improved chromogenic rate and promoted permeation of marinade,effectively shortened the curing time.Increasing the pressure of breath tumbling in a certain range could improve the curing effect.
出处
《食品工业》
北大核心
2015年第6期173-176,共4页
The Food Industry
基金
河南省科技攻关项目(142102210439)
2014年中央财政农业技术推广补助资金项目
关键词
呼吸滚揉
牛肉
色泽
发色率
渗透深度
breath tumbling
beef
color
chromogenic rate
penetration depth
