摘要
为探究不同真空低温长时煮制温度和时间组合对牛半膜肌食用品质的影响,采用不同煮制时间(11、14、17 h)和煮制温度(57、60、63℃)的组合处理对牛半膜肌进行真空低温长时煮制,分析不同煮制参数组合下牛肉pH值、中心熟制肉色、蒸煮损失率、嫩度和感官评分等品质指标。结果表明:随着煮制时间的延长和煮制温度的升高,牛半膜肌pH值、剪切力、蒸煮损失率、亮度值和色相角均呈升高趋势,红度值、黄度值、色彩饱和度及总体感官评分明显下降;蒸煮损失率由煮制11 h的28.98%升高到煮制17 h的33.06%,由57℃时的27.2%升高到63℃的36.5%;而剪切力由57℃的40.14 N升高到63℃时的61.08 N,表明随着煮制强度的增加牛肉的保水性降低,嫩度变差;在57℃煮制11 h时,牛肉剪切力最低,为42.58 N,符合国人对“嫩肉”的需求,并获得最高的总体可接受性评分和中心肉色视觉评分。因此,采用57℃真空低温煮制11 h可以有效改善牛半膜肌的嫩度和保水性,避免熟制肉色偏红和风味较淡等问题,获得更好的感官品质和出品率。
This study investigated the effects of different combinations of sous-vide cooking temperature(11,14 and 17 h)and time(57,60 and 63℃)on the eating quality of beef Semimembranous muscle in terms of pH value,internal color of cooked meat,cooking loss,tenderness,and sensory scores.The results showed that as cooking time and cooking temperature increased,the pH value,shear force,cooking loss,L^(*) value,and H^(*) value of bovine Semimembranous muscle all showed an increasing trend,while the a^(*),b^(*),C^(*),and overall sensory score significantly decreased.The cooking loss increased from 28.98%to 33.06%over 11 to 17 hours,and from 27.2%to 36.5%over 57 to 63℃;the shear force increased from 40.14 to 61.08 N over 57 to 63℃,indicating that as the cooking strength increased,both the water-holding capacity and tenderness decreased.At 57℃and 11 hours,cooked beef had the lowest shear force of 42.58 N,which meets the demand of Chinese consumers for“tender meat”,and the highest scores for overall acceptability and internal color.Therefore,cooking at 57℃for 11 hours can effectively improve the tenderness and water-holding capacity of beef Semimembranous muscles while avoiding some problems such as the reddish color and bland flavor of cooked meat and imparting it with better sensory quality and higher yield.
作者
刘提广
张庆伟
许宝琛
杨啸吟
张一敏
梁荣蓉
成海建
郝剑刚
LIU Tiguang;ZHANG Qingwei;XU Baochen;YANG Xiaoyin;ZHANG Yimin;LIANG Rongrong;CHENG Haijian;HAO Jiangang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jinan Station of China Agriculture Research System(Beef),Jinan 250000,China;National Beef and Yak Industry Technology System Ulagai Experimental Station,Ulagai 026321,China)
出处
《肉类研究》
北大核心
2024年第1期44-50,共7页
Meat Research
基金
山东省重点研发计划项目(2019GNC106050)
国家肉牛牦牛产业技术体系建设专项(CRAS-37)
肉牛肉羊健康养殖及屠宰分割加工技术研发与推广应用项目(YDZX2022135)。
