不同杀菌条件对酱牛肉品质的影响
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摘要
以酱牛肉为研究对象,以真空包装、未经杀菌的酱牛肉为对照,采用9种不同杀菌条件处理肉样,测定杀菌后肉样水分活度、色差值、咀嚼性、弹性、出水出油量和感官指标的变化,并测定肉样中粗蛋白、粗脂肪含量及氨基酸总量的变化,分析不同杀菌条件对酱牛肉品质的影响,优选出酱牛肉适宜的杀菌条件。结果表明:杀菌温度与杀菌时间均对酱牛肉品质具有显著影响(P<0.05),虽然杀菌组肉样出水出油量均显著高于对照组(P<0.05),但115℃杀菌30 min时酱牛肉的水分活度及亮度值均稍高于对照组(P>0.05),红度值、咀嚼性和弹性均显著优于对照组(P<0.05),且感官综合评分最高。
Nine samples of spiced beef sterilized at different temperatures for different durations and vacuum packaged unsterilized spiced beef as a control were comparatively evaluated for their water activity, color difference, chewiness, elasticity, water and oil exudation and sensory characteristics as well as the contents of crude protein, fat and total amino acids. Our aim was to analyze the influence of different sterilization conditions on the quality of spiced beef and consequently to determine the appropriate sterilization conditions. The results showed that both sterilization temperature and time had significant effects on the quality of sauced beef(P < 0.05). Although water and oil exudation of sterilized beef were significantly higher than those of the unsterilized control(P < 0.05), spiced beef sterilized at 115 ℃ for 30 min had slightly higher water activity and brightness value(P > 0.05) and significantly higher chewiness, elasticity and redness value(P < 0.05), accompanied by the highest sensory score.
Nine samples of spiced beef sterilized at different temperatures for different durations and vacuum packaged unsterilized spiced beef as a control were comparatively evaluated for their water activity, color difference, chewiness, elasticity, water and oil exudation and sensory characteristics as well as the contents of crude protein, fat and total amino acids. Our aim was to analyze the influence of different sterilization conditions on the quality of spiced beef and consequently to determine the appropriate sterilization conditions. The results showed that both sterilization temperature and time had significant effects on the quality of sauced beef(P < 0.05). Although water and oil exudation of sterilized beef were significantly higher than those of the unsterilized control(P < 0.05), spiced beef sterilized at 115 ℃ for 30 min had slightly higher water activity and brightness value(P > 0.05) and significantly higher chewiness, elasticity and redness value(P < 0.05), accompanied by the highest sensory score.
引文
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[3]张微,李汴生.超高压和热灭菌对芒果原浆品质影响的比较[J].食品工业科技,2010, 5(5):104-110.
[4]张志清,赵霁月,夏爽,等.不同灭菌包装方式对特色烤肉制品保质期的影响[J].食品研究与开发,2011,32(8):147-151.
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[10] ALTUNAKAR B, SAHIN S, SUMNU G. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets[J]. European Food Research and Technology, 2004, 218(4):318-322. DOI:10.1007/s00217-003-0854-5.
[11] FLOROWSKI T, FLOROWSKA A, CHMIEL M, et al. The effect of pale, soft and exudative meat on the quality of canned pork in gravy[J]. Meat Science, 2017, 123:29-34. DOI:10.1016/J.MEATSCI,2016.08.009.
[12]王明,李铁志,雷激.杀菌方式对熟肉制品品质的影响[J].食品工业,2016, 37(2):54-58.
[13] BARBOSA-CANOVAS G V,MEDINA-MEZA I G,CANDOGAN K,et al. Advanced retorting, microwave assisted thermal sterilization(MATS), and pressure assisted thermal sterilization(PATS)to process meat products[J]. Meat Science, 2014, 98(3):420-434. DOI:10.1016/j.meatsci.2014.06.027.
[14]翁航萍,徐雄新.肉与肉制品的水分活度[J].肉类研究,2009, 23(5):67-83.
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[18]毕姗姗.煮制条件对卤鸡腿品质的影响[D].郑州:河南农业大学,2014:44-47.
[19]谢美娟,何向丽,李可,等.卤煮时间对酱卤鸡腿品质的影响[J].食品工业科技,2017,38(21):26-30. DOI:10.13386/j.issn1002-0306.2017.21.006.
[20]侯宝窨,孟静南,海丹,等.六种气调条件包装处理的酱牛肉在不同储藏温度下保鲜效果的研究[J].肉类工业,2017(9):19-30.
[21] PALKA K. Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting[J]. Meat Science, 1999, 53(3):189-194. DOI:10.1016/S0309-1740(99)00047-9.
[22]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015, 41(3):96-99. DOI:10.13995/j.cnki.11-1802/ts.201503017.
[23]周厚源,刘娟,李汴生,等.不同杀菌条件对软包装肉鸡鸡翅感官品质的影响[J].食品与发酵工业,2012, 38(8):215-220. DOI:10.13995/j.cnki. 11-1802/ts.2012.08.023.
[24] RAHMAN M S, AL-FARSIS A. Instrumental texture profile analysis(TPA)of date flesh as a function of moisture content[J]. Journal of Food Engineering,2005,66(4):505-511. DOI:10.1016/JJFOODENG.2004.04.022.
[25] BENITO M J, RODRIGUEZ M, ACOSTA R, et al. Effect of the fungal extracellular protease EPg 222 on texture of whole pieces of pork loin[J]. Meat Science,2003, 65(2):877-884. DOI:10.1016/S0309-1740(02)00294-2.
[26]于慧春,李欣,张仲欣,等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009, 30(5):35-38.
[27]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.
[28]马龙,武杰,吴玲玲,等.酱牛肉质构特性主成分分析[J].食品工业科技,2013,34(8):1111-117. DOI:10.13386/j.issn1002-0306.2013.08.043.
[29] DHALL A, HALDER A, DATTA A K. Multiphase and multicomponent transport with phase change during meat cooking[J].Journal of Food Engineering, 2012, 113(2):299-309. DOI:10.1016/j.jfoodeng.2012.05.030.
[30]韩敏义.肌原纤维蛋白结构与热诱导凝胶功能特性关系研究[D].南京:南京农业大学,2009:6-7.
[31] TORNBERG E. Effects of heat on meat proteins:implications on structure and quality of meat products[J]. Meat Science, 2005, 70(3):493-508. DOI:10.1016/j.meatsci.2004.11.021.
[32]田昕.不同杀菌方式对真空包装盐煽鸡翅保藏品质的影响[D].北京:中国农业科学院,2013.
[33] TRAORE S, AUBRY L, GATELLIER P, et al. Effect of heat treatment on protein oxidation in pig meat[J]. Meat Science, 2012, 91(1):14-21.DOI:10.1016/j.meatsci.2011.11.037.
[34] BINDU J, RAVISHANKAR C N, GOPAL T K S. Shelf life evaluation of a ready-to-eat black clam(Villorita cyprinoides)product in indigenous retort pouches[J]. Journal of Food Engineering, 2007,78(3):995-1000. DOI:10.1016/j.jfoodeng.2005.12.040.
[35]揭晓蝶,何航,田旭.煮制温度对腊肉品质及营养成分的影响[J].肉类工业,2018(7):21-25.
[36]邵俊花,吴菊清,刘登勇,等.肌肉蛋白质乳化凝胶及保油保水性机理研宄进展[J].食品与发酵工业,2013, 39(4):146-150.DOI:10.13995/j.cnki.11-1802/ts.2013.04.042.
[2] FEI Nan, LI Fangfei, DANG Miaomiao, et al. Characteristics and application of non-thermal sterilization technology in meat products processing[J]. Journal of Food Safety and Quality, 2015(2):540-544.
[3]张微,李汴生.超高压和热灭菌对芒果原浆品质影响的比较[J].食品工业科技,2010, 5(5):104-110.
[4]张志清,赵霁月,夏爽,等.不同灭菌包装方式对特色烤肉制品保质期的影响[J].食品研究与开发,2011,32(8):147-151.
[5]王海军,王勤志,滕建文.常压蒸煮工艺对包装扣肉品质的影响[J].食品科技,2011,36(9):139-143. DOI:10.13684/j.cnki.spkj.2011.09.057.
[6]周鑫.红烧牦牛肉加工工艺优化及其品质研究[D].雅安:四川农业大学,2015:30-31.
[7]段虎.高压处理对牛肉组织结构、腌制进程及酱牛肉贮藏特性的影响[D].新乡:河南科技学院,2012:1-2.
[8]付丽,张秀凤,党美珠,等.低钠盐对牛肉丸加工品质的影响[J].肉类研究,2017,31(11):32-37.DOI:10.7506/rlyj1001-8123-201711006.
[9] HERRERO A M, OUDONEZ J A, DE AVILA R, et al. Breaking strength of dry fermented sausages and their correlation with texture profile analysis(TPA)and physico-chemical characteristics[J]. Meat Science, 2007, 77:331-338. DOI:10.1016/j.meatsci.2007.03.022.
[10] ALTUNAKAR B, SAHIN S, SUMNU G. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets[J]. European Food Research and Technology, 2004, 218(4):318-322. DOI:10.1007/s00217-003-0854-5.
[11] FLOROWSKI T, FLOROWSKA A, CHMIEL M, et al. The effect of pale, soft and exudative meat on the quality of canned pork in gravy[J]. Meat Science, 2017, 123:29-34. DOI:10.1016/J.MEATSCI,2016.08.009.
[12]王明,李铁志,雷激.杀菌方式对熟肉制品品质的影响[J].食品工业,2016, 37(2):54-58.
[13] BARBOSA-CANOVAS G V,MEDINA-MEZA I G,CANDOGAN K,et al. Advanced retorting, microwave assisted thermal sterilization(MATS), and pressure assisted thermal sterilization(PATS)to process meat products[J]. Meat Science, 2014, 98(3):420-434. DOI:10.1016/j.meatsci.2014.06.027.
[14]翁航萍,徐雄新.肉与肉制品的水分活度[J].肉类研究,2009, 23(5):67-83.
[15]王君翠.微波和水浴低温加热对牛肉品质的影响研究[D].广州:华南理工大学,2016:23-35.
[16]赵洪文,谢荣清,安添午,等.金川牦牛肉品质分析[J].黑龙江畜牧兽医,2018(19):197-200.
[17]章杰,何航,熊子标.烹饪方式对猪肉品质及营养成分的影响[J].食品与机械,2018,34(6):21-29. DOI:10.13652/j.issn.1003-5788.2018.06.005.
[18]毕姗姗.煮制条件对卤鸡腿品质的影响[D].郑州:河南农业大学,2014:44-47.
[19]谢美娟,何向丽,李可,等.卤煮时间对酱卤鸡腿品质的影响[J].食品工业科技,2017,38(21):26-30. DOI:10.13386/j.issn1002-0306.2017.21.006.
[20]侯宝窨,孟静南,海丹,等.六种气调条件包装处理的酱牛肉在不同储藏温度下保鲜效果的研究[J].肉类工业,2017(9):19-30.
[21] PALKA K. Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting[J]. Meat Science, 1999, 53(3):189-194. DOI:10.1016/S0309-1740(99)00047-9.
[22]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015, 41(3):96-99. DOI:10.13995/j.cnki.11-1802/ts.201503017.
[23]周厚源,刘娟,李汴生,等.不同杀菌条件对软包装肉鸡鸡翅感官品质的影响[J].食品与发酵工业,2012, 38(8):215-220. DOI:10.13995/j.cnki. 11-1802/ts.2012.08.023.
[24] RAHMAN M S, AL-FARSIS A. Instrumental texture profile analysis(TPA)of date flesh as a function of moisture content[J]. Journal of Food Engineering,2005,66(4):505-511. DOI:10.1016/JJFOODENG.2004.04.022.
[25] BENITO M J, RODRIGUEZ M, ACOSTA R, et al. Effect of the fungal extracellular protease EPg 222 on texture of whole pieces of pork loin[J]. Meat Science,2003, 65(2):877-884. DOI:10.1016/S0309-1740(02)00294-2.
[26]于慧春,李欣,张仲欣,等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009, 30(5):35-38.
[27]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.
[28]马龙,武杰,吴玲玲,等.酱牛肉质构特性主成分分析[J].食品工业科技,2013,34(8):1111-117. DOI:10.13386/j.issn1002-0306.2013.08.043.
[29] DHALL A, HALDER A, DATTA A K. Multiphase and multicomponent transport with phase change during meat cooking[J].Journal of Food Engineering, 2012, 113(2):299-309. DOI:10.1016/j.jfoodeng.2012.05.030.
[30]韩敏义.肌原纤维蛋白结构与热诱导凝胶功能特性关系研究[D].南京:南京农业大学,2009:6-7.
[31] TORNBERG E. Effects of heat on meat proteins:implications on structure and quality of meat products[J]. Meat Science, 2005, 70(3):493-508. DOI:10.1016/j.meatsci.2004.11.021.
[32]田昕.不同杀菌方式对真空包装盐煽鸡翅保藏品质的影响[D].北京:中国农业科学院,2013.
[33] TRAORE S, AUBRY L, GATELLIER P, et al. Effect of heat treatment on protein oxidation in pig meat[J]. Meat Science, 2012, 91(1):14-21.DOI:10.1016/j.meatsci.2011.11.037.
[34] BINDU J, RAVISHANKAR C N, GOPAL T K S. Shelf life evaluation of a ready-to-eat black clam(Villorita cyprinoides)product in indigenous retort pouches[J]. Journal of Food Engineering, 2007,78(3):995-1000. DOI:10.1016/j.jfoodeng.2005.12.040.
[35]揭晓蝶,何航,田旭.煮制温度对腊肉品质及营养成分的影响[J].肉类工业,2018(7):21-25.
[36]邵俊花,吴菊清,刘登勇,等.肌肉蛋白质乳化凝胶及保油保水性机理研宄进展[J].食品与发酵工业,2013, 39(4):146-150.DOI:10.13995/j.cnki.11-1802/ts.2013.04.042.