真空低温烹饪对牛肉微观结构与理化性质的影响
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摘要
为探究不同真空低温烹饪条件下牛肉微观结构与理化性质的变化,以常温100℃(加热165～170 min)为对照,将西冷牛肉真空处理后分别在60、65、70、75℃水浴条件下加热,对各低温牛肉样品的微观结构、质构特性、嫩度、色泽、pH、持水力(water holding capacity,WHC)、消化特性进行测定与分析。结果表明,牛肉在低温状态烹饪后的品质有明显提升,微观结构显示,65℃加热条件下的牛肉肌肉组织较为松散,肌肉细胞分布紧密,肉质细嫩。随着烹饪加热温度的升高,牛肉的硬度、弹性、咀嚼性、剪切力呈先增大后减小趋势,60和65℃加热条件下的牛肉具备较好的质构特性与嫩度。真空低温烹饪对牛肉的色泽、pH与持水力均有显著影响(P <0. 05),低温65℃加热条件下的牛肉具有良好的色泽与保水性,蛋白质的体外消化率远高于75、100℃的加热条件下的,结合微观结构的有利变化,推荐65℃作为西冷牛肉较优的低温烹饪环境。
In order to explore changes in microstructure and physicochemical properties of beef under different vacuum-low temperature cooking conditions,sirloin steak was heated at 60 ℃,65 ℃,70 ℃,and 75 ℃ under vacuum condition and compared with that cooked at 100 ℃ for 165-170 min. The microstructure,texture characteristics,tenderness,color,pH,water holding capacity( WHC),and digestion characteristics of each beef sample were determined and analyzed. The results showed that the quality of vacuum-low temperature cooked beef significantly improved. The microstructure of muscle tissue was loose and muscle cells distributed closely at 65 ℃. With increasing cooking temperature,the hardness,elasticity,chewiness,and shearing force of beef increased first and then decreased. Beef heated at 60 ℃ and 65 ℃ had good texture characteristics and tenderness. Moreover,vacuum-low temperature cooking had significant effects on color,pH,and WHC of beef( P < 0. 05). Beef heated at 65 ℃ had good color and WHC,and its in vitro protein digestibility was much higher than those heated at 75 ℃ and 100 ℃. In conclusion,65 ℃ was recommended as a superior vacuum-low temperature cooking environment.
In order to explore changes in microstructure and physicochemical properties of beef under different vacuum-low temperature cooking conditions,sirloin steak was heated at 60 ℃,65 ℃,70 ℃,and 75 ℃ under vacuum condition and compared with that cooked at 100 ℃ for 165-170 min. The microstructure,texture characteristics,tenderness,color,pH,water holding capacity( WHC),and digestion characteristics of each beef sample were determined and analyzed. The results showed that the quality of vacuum-low temperature cooked beef significantly improved. The microstructure of muscle tissue was loose and muscle cells distributed closely at 65 ℃. With increasing cooking temperature,the hardness,elasticity,chewiness,and shearing force of beef increased first and then decreased. Beef heated at 60 ℃ and 65 ℃ had good texture characteristics and tenderness. Moreover,vacuum-low temperature cooking had significant effects on color,pH,and WHC of beef( P < 0. 05). Beef heated at 65 ℃ had good color and WHC,and its in vitro protein digestibility was much higher than those heated at 75 ℃ and 100 ℃. In conclusion,65 ℃ was recommended as a superior vacuum-low temperature cooking environment.
引文
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[27]李鸣,邢通,王虎虎,等.加工工艺对白切鸡品质及微生物状况的影响[J].食品科学,2018,39(11):32-38.
[28] BAX ML,SAYD T,AUBry L,et al. Muscle composition slightly affects in vitro digestion of aged and cooked meat:Identification of associated proteomic markers[J]. Food Chemistry,2013,136(3):1 249-1 262.
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[30] PROMEYRAT A,BAX ML,TRAOREES et al. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature[J]. Meat Science,2010,85(4):625-631.
[31] SIYING W,GUANGHONG Z,LI L,et al. Effect of Cooking on in vitro digestion of pork proteins:A peptidomic perspective[J]. Journal of Agricultural and Food Chemistry,2015,63(1):250-261.
[2] MASSIMILIANO R,CHIARA D,FEDERICA M,et al.Physicochemical and microbiological quality of sous-videprocessed carrots and brussels sprouts[J]. Food Bioprocess Technology,2013,18(6):3 076-3 087.
[3]王笑丹,刘爱阳,孙永海,等.基于自组织神经网络模型与质构特性的牛肉嫩度评定方法[J].农业工程学报,2015,31(18):262-268.
[4] BALDWIN D E. Sous vide cooking:a review[J]. International Journal of Gastronomy and Food Science,2012,1(1):15-30.
[5] FAUSTINO H. Fluorescence and confocal laser scanning microscopy imaging of elastic fibers in hematoxylin-eosin stained sections[J]. Cell Biology,1996,106:587-592.
[6] ZHOU YANZI,CHEN CONGGUI,CHEN XING,et al.Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin[J].Journal of Agricultural and Food Chemistry,2014,62(12):2 655-2 662.
[7]杨万君.三种品牌酱排骨中蛋白质体外消化研究[J].肉类工业,2017(3):17-23.
[8] ESCUDERO E,SENTANDREU MA,TOLDRA F. Characterization of peptides released by in vitro digestion of pork meat[J]. Journal of Agricultural and Food Chemistry,2010,58(8):5 160-5 165.
[9]王水清.乌珠穆沁羊生长过程中肌纤维结构特性变化研究[D].呼和浩特:内蒙古农业大学,2012.
[10]秦召,康相涛,李国喜.肌纤维组织学特性与肌肉品质的关系[J].安徽农业科学,2006,34(22):5 872-5 873.
[11]张立彦,吴兵,包丽坤.加热对三黄鸡胸肉嫩度、质构及微观结构的影响[J].华南理工大学学报,2012,40(8):116-121.
[12] TORNBERG E. Effects of heat on meat proteins-Implications on structure and quality of meat products[J]. Meat Science,2005,70(3):493-508.
[13]李里特.食品物性学[M].北京:中国农业出版社,1998:107-109.
[14]张馨木.质构仪测定冷鲜肉新鲜度方法的研究[D].吉林:吉林大学,2012.
[15]夏军军,李洪军,贺稚非,等.不同腌制方式对牛肉品质特性的影响[J].西南大学学报(自然科学版),2016,38(2):12-19.
[16]张志清,熊善波,李远志,等.工程重组米质构测定(TPA)与感官评价相关分析[J].中国粮油学报,2011,26(10):1-5.
[17] HILDRUM K I,R?DBOTTEN R,H?Y M,et al. Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force[J]. Meat Science,2009,83(2):302-307.
[18] HUANG F,HUANG M,XU X,et al. Influence of heat on protein degradation,ultrastructure and eating quality indicators of pork[J]. Journal of the Science of Food&Agriculture,2011,91(3):443-448.
[19] CHRISTENSEN M,PURSLOW P P,LARSEN L M. The effect of cooking temperature on mechanical properties of whole meat,single muscle fibres and perimysial connective tissue[J]. Meat Science,2000,55(3):301-307.
[20] PALKA K. Changes in intramuscular connective tissue and collagen solubility of bovine M. semitendinosus during retorting[J]. Meat Science,1999,53(3):189-194.
[21]孙红霞,黄峰,丁振江,等.不同加热条件下牛肉嫩度和保水性的变化及机理[J].食品科学,2018,39(1):84-90.
[22] ENGCHUAN W, JITTANIT W, GARNJANAGOONCHORN W. The ohmic heating of meatball:Modeling and quality determination[J]. Innovative Food Science&Emerging Technologies,2014,23:121-130.
[23]郎玉苗,谢鹏,李敬,等.熟制温度及切割方式对牛排食用品质的影响[J].农业工程学报,2015,31(1):317-323.
[24]李梦熹,黄斯,关荣发,等.牛肉品质性状与感官指标关系的研究[J].畜牧与饲料科学,2011,32(7):91-93.
[25] MA HANJUN,LEDWARD D A. High pressure/thermal treatment on the texture of beef muscle[J]. Meat Science,2004,68:347-355.
[26] JOSEPH J K,AWOSANYA B,et al. The effects of endpoint internal cooking temperature on the meat quality attributes of selected Nigerian poultry meats[J]. Food Quality and Preference,1997(8):57-61.
[27]李鸣,邢通,王虎虎,等.加工工艺对白切鸡品质及微生物状况的影响[J].食品科学,2018,39(11):32-38.
[28] BAX ML,SAYD T,AUBry L,et al. Muscle composition slightly affects in vitro digestion of aged and cooked meat:Identification of associated proteomic markers[J]. Food Chemistry,2013,136(3):1 249-1 262.
[29]王君翠.微波和水浴低温加热对牛肉品质的影响研究[D].广东:华南理工大学,2016.
[30] PROMEYRAT A,BAX ML,TRAOREES et al. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature[J]. Meat Science,2010,85(4):625-631.
[31] SIYING W,GUANGHONG Z,LI L,et al. Effect of Cooking on in vitro digestion of pork proteins:A peptidomic perspective[J]. Journal of Agricultural and Food Chemistry,2015,63(1):250-261.