滚揉里程对牛排品质影响及工艺优化

Effects of Different Tumbling Mileages on Beef Steak Quality and Process Optimization

DOI：10.3969/j.issn.1673-1689.2018.04.013

中文关键词: 关键字： 牛排 滚揉里程 工艺优化 保水性 嫩度

英文关键词: beef steaks,process optimization,tumbling mileages,water-holding capacity,tenderness

基金项目:

摘要点击次数: 148

全文下载次数: 328

中文摘要:

以牛后臀肉为原料，对牛排生产中滚揉腌制这一关键点进行优化研究。实验结果表明：滚揉里程对牛肉pH值、色度、蒸煮损失率、低场核磁（NMR）的横向弛豫时间T2、肌原纤维蛋白溶解度、硬度、弹性以及剪切力都影响显著（P

英文摘要:

Beef rump was used as raw material in this study to optimize the tumbling marinating process in steak production. Results showed that：tumbling mileages significantly affected color，cooking lose，transverse relaxation time T2，myofibrillar protein solubility，hardness，elasticity and shear forceof beef. Different rotation speeds，rotation methods，along with selected tumbling mileages were chosen to implement a L9（34） orthogonal test. Cooking lose and shear force were measuredto evaluatetheir effects，and results indicated that the optimal condition was tumbling 3000m，run 20 min，pause 10 min，and tumbling speed was 10r/min. Beef had better edible quality under above conditionby thecooking lose reduced 8.44% and shear force increased 18.53%，compared to beef which were not tumbled.

查看全文 查看/发表评论 下载PDF阅读器