腌制条件及干燥方法对手撕牛肉品质的影响  被引量:6

Effects Curing Conditions and Drying Methods on Hand-torn Beef Quality

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作  者:户天星[1] 谢姣[1] 张银[1] 李远虎[1] 

机构地区:[1]西南大学食品科学学院,重庆400715

出  处:《肉类研究》2011年第6期25-29,共5页Meat Research

摘  要:对手撕牛肉腌制条件的食盐添加量、腌制温度、腌制时间、干燥方法(自然干燥、热风干燥、微波干燥、热风和微波组合干燥)对其品质的影响进行研究,并对手撕牛肉进行感官评定,对pH值、食盐含量、蛋白质含量和卫生指标进行测定。综合考虑手撕牛肉的品质、处理温度和时间,腌制条件的最佳组合为:食盐添加量3%、腌制温度15℃、腌制时间2d;最佳干燥方法:热风和微波组合干燥,最佳干燥条件:先采用65℃热风干燥到水分含量50%,再进行350W微波干燥。The effects of curing conditions such as salt amount, temperature and time and different drying methods such as natural drying, hot air drying, microwave drying and hot air-microwave drying on sensory and physico-chemical characteristics of handtorn beef were examined. Based on an overall consideration of beef quality, temperature and time consumption, the optimal curing conditions were salt amount of 3%, temperature of 15 ℃, and curing time of 2 d. Hot air-microwave drying was the most suitable drying method, and the optimal drying conditions were hot air drying at 65 ℃ until a moisture content of 50% and then microwave drying at a 350 W power.

关 键 词:手撕牛肉 腌制条件 干燥方法 品质 影响 

分 类 号:TS251.52[轻工技术与工程—农产品加工及贮藏工程]

 

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