低盐嫩化牛干巴与传统牛干巴的品质比较  

Comparison between quality of low-salt and tenderization dry-cured beef and traditional dry-cured beef

作　　者：邱燕[1] 陈韬[1] 崔薇[1] 杨慧娟[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201

出　　处：《肉类工业》2011年第10期31-35,共5页Meat Industry

摘　　要：对采用中心组合设计优化的最佳实验组与传统牛干巴的品质进行比较,结果显示:最佳实验组肌原纤维小片化指数(MFI)、综合感官品分值高于传统组,剪切力、Na+浓度低于传统组(p<0.05)。筛选的低盐和嫰化技术对降低传统牛干巴的盐含量,提高肉的嫩度是有效的。Quality of low-salt and tenderization dry-cured beef which optimized by central composite design,was compared with traditional dry-cured beef.The results showed that MFI and general sensory quality of low-salt and tenderization dry-cured beef were higher than those of traditional dry-cured beef,while shear stress and Na ion content in low-salt and tenderization dry-cured beef were lower than those of traditional dry-cured beef,which indicated that new formula and technique was effective in lowing salt content and improving tenderness of traditional dry-cured beef.

关 键 词：牛干巴 低盐 嫰化 感官品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]