摘要
真空低温烹饪具有改善肉类品质、减少营养素损失和延长保质期等优势,然而该技术能否替代传统煎制牛排还未见报道。该文通过对牛排的烹饪损失、剪切力、色泽、挥发性风味物质以及电子鼻的风味分析,对比了传统煎制与两段式真空低温烹饪牛肉的品质。结果表明,经两段式真空低温烹饪的牛肉在烹饪损失、剪切力和红度等方面均优于传统煎制牛排,而传统油煎牛排亮度较好。传统煎制牛肉有43种挥发性风味物质,真空低温烹饪后油煎的牛肉有28种,油煎后真空低温烹饪牛肉有37种。经电子鼻分析,3种烹饪方式的牛肉中2种真空低温烹饪方式的牛肉风味接近,但与传统油煎牛肉风味有差异。该研究可为牛排工业化生产提供参考。
Sous vide cooking(SV)has the advantages of improving meat quality,reducing nutrient loss,and extending shelf life.However,whether this technology can replace traditional fried steak is unclear.In this paper,the effect of conventional frying and two-stage SV on beef quality was studied by analyzing the cooking loss,shearing force,color,volatile flavor substances,and steak′s electronic nose.The results showed that the two-stage SV beef was better than traditional fried beef in cooking loss,shear force,and redness.However,classic fried steak had better brightness.Traditional fried beef had 43 characteristic flavor compounds,28 characteristic flavor compounds of fried beef after sous vide cooking,and 37 characteristic flavor compounds of sous vide beef after frying.The electronic nose analysis showed that the two SV methods had similar beef flavors but were different from traditional fried beef.This research could provide a reference for the industrialized production of steak.
作者
闫寒
崔震昆
李阳阳
MANOLI Tatiana
赵岩岩
周威
张浩
李岚轩
YAN Han;CUI Zhenkun;LI Yangyang;MANOLI Tatiana;ZHAO Yanyan;ZHOU Wei;ZHANG Hao;LI Lanxuan(Henan Institute of Science and Technology,Xinxiang 453003,China;Sumy National Agrarian University,Sumy 40021,Ukraine;Odessa National Academy of Food Technologies,Odessa 65039,Ukraine)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第18期231-236,共6页
Food and Fermentation Industries
基金
河南省重点研发与推广专项(212102110022,212102110017,202102110061)
河南省优秀青年基金(202300410158)
河南省青年骨干教师培养计划(2020GGJS167)
河南科技学院骨干教师资助基金(2018)
2020年河南科技学院大学生创新训练计划项目。
