摘要
将不同型号的柑橘纤维(CF100L80、CF400L80、CF100H60)按照不同的添加量(0.5%、1.0%、1.5%)以滚揉的方式添加到酱牛肉中,通过测定酱牛肉的出品率、水分分布、pH值、柑橘纤维残留量、色泽、质构、柑橘纤维的分布状态、感官评价等指标,探究添加柑橘纤维对酱牛肉出品率及品质的影响。结果表明:柑橘纤维能够有效提升酱牛肉的出品率,其中添加1.5%CF400L80和0.5%CF100H60的酱牛肉出品率最高,分别为78.73%和78.35%。此外,柑橘纤维的添加并没有通过pH值变化促进牛肉保水性的提高,而是通过其保留在肉中进而吸水引起。其中,添加了1.5%CF400L80和1.0%CF100L80酱牛肉的柑橘纤维残留率最高,分别为68.57%和66.31%。扫描电镜结果显示这些柑橘纤维堆积在肌束的表面,通过吸水膨胀提升了酱牛肉的出品率。同时,添加柑橘纤维显著降低了酱牛肉的硬度、胶着性和咀嚼性(P<0.05)。感官评价结果显示,柑橘纤维能明显提升酱牛肉的质地和口感,其中添加0.5%CF100H60酱牛肉的感官评价得分最高。综上所述,添加0.5%CF100H60的柑橘纤维对酱牛肉的出品率以及感官品质有最佳的提升效果。
In this study,we studied the effect of the addition of citrus fibers on the yield and quality of sauced beef.Sauced beef added with different types of citrus fibers(CF100L80,CF400L80 and CF100H60)by tumbling at different amounts(0.5%,1.0%and 1.5%)was prepared and evaluated for yield,moisture distribution,pH,residual citrus fiber,color,texture,distribution of citrus fiber and sensory evaluation.The results demonstrated that the incorporation of citrus fibers significantly enhanced the yield of sauced beef,with the highest values of 78.73%and 78.35%being observed in sauced beef supplemented with 1.5%CF400L80 and 0.5%CF100H60,respectively.Furthermore,it was found that the addition of citrus fibers improved the water retention capacity of sauced beef not through pH changes but rather through water adsorption of residual citrus fiber in the meat.Among the prepared samples,sauced beef with the addition of 1.5%CF400L80 and 1.0%CF100L80 had the highest residual rate of citrus fiber of 68.57%and 66.31%,respectively.The scanning electron micrograph(SEM)results showed that citrus fibers accumulated on the surface of the muscle bundles and increased the yield of sauced beef through water adsorption and swelling.Also,the addition of citrus fibers decreased the hardness,stickiness and chewiness of sauced beef(P<0.05).The sensory evaluation results demonstrated that the incorporation of citrus fibers significantly enhanced the texture and taste attributes of sauced beef,with the highest sensory evaluation score being observed for the samples with the addition of 0.5%CF100H60.In conclusion,the addition of 0.5%CF100H60 citrus fibers was the most effective in enhancing both the yield and sensory quality parameters of sauced beef.
作者
张明成
常光强
王族
郑多多
贾娜
鲁嘉丰
吕广
黄云霞
刘登勇
ZHANG Mingcheng;CHANG Guangqiang;WANG Zu;ZHENG Duoduo;JIA Na;LU Jiafeng;LU Guang;HUANG Yunxia;LIU Dengyong(Liaoning Province Food Safety Key Laboratory,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh agricultural Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Hebei Lemeng Biotechnology Co.Ltd.,Xingtai 054000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第11期226-234,共9页
Food Science
基金
辽宁省“揭榜挂帅”科技攻关计划项目(2021JH1/10400033)。
关键词
柑橘纤维
酱牛肉
出品率
品质
citrus fiber
sauced beef
cooking yield
quality
