碳酸氢钠对酱牛肉嫩化效果的影响  

Effect of Baking Soda on Tenderizing of Sauce Beef

作　　者：李劼[1] 汤高奇[2] 

机构地区：[1]杨凌职业技术学院,陕西杨凌712100 [2]河南农业职业学院,河南中牟451450

出　　处：《山西农业科学》2015年第6期754-756,768,共4页Journal of Shanxi Agricultural Sciences

摘　　要：采用不同浓度碳酸氢钠处理牛肉,研究其对酱牛肉嫩化效果的影响。结果表明,肉质量的0.4%碳酸氢钠处理对酱牛肉嫩化效果比其他浓度的嫩化效果好;随着碳酸氢钠浓度的递增,牛肉的pH值呈递增趋势,腌制前后pH值差异显著;碳酸氢钠处理会对酱牛肉色泽产生一定的影响,肉质量的0.8%碳酸氢钠处理的酱牛肉出品率比其他处理高。The effect of different concentrations of baking soda on sauce beef was discussed. The results show that beef dealed with 0.4% baking soda are tenderizer than other concentrations, pH shows an increasing trend in general with the concentration increasing, and pH has significantly different between before and after curing. Baking soda processing sauce beef will have a certain impact on its color. Yield of beef with 0.8% baking soda treatment is higher than others.

关 键 词：酱牛肉 碳酸氢钠 PH值 嫩化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]