哈萨克风干牛肉加工过程中理化及感官品质的变化规律  

Changes in the Physicochemical and Sensory Quality of Kazakh Dry-Cured Beef during Processing

作　　者：沙坤[1,2] 党欣[2] 李海鹏[2] 张杨[3] 郞玉苗 雷元华 孙宝忠[2] 

机构地区：[1]中国农业大学烟台研究院,山东烟台264670 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]新疆维吾尔自治区畜牧科学院,新疆乌鲁木齐830000

出　　处：《肉类研究》2015年第9期16-19,共4页Meat Research

基　　金：国家自然科学基金地区基金项目(31460403);“十二五”国家科技支撑计划项目(2011BAD47B00)

摘　　要：研究哈萨克风干牛肉加工过程中理化及感官品质的变化规律。结果表明:在哈萨克风干牛肉加工过程中,肉样的水分含量从74.05 g/100 g下降到58.72 g/100 g(P<0.05),aw值从0.97下降到0.94(P<0.05),而蛋白质含量从20.28 g/100 g增加到32.69 g/100 g(P<0.05);脂肪含量从1.96 g/100 g增加到3.95 g/100 g(P<0.05)。加工过程同样显著影响了亮度(L*)、红度(a*)、黄度(b*)值及硫代巴比妥酸反应活性物质值(P<0.05)。而pH值在加工过程中没有发生显著变化(P>0.05)。加工引起了原料牛肉外观特征的改变,最终形成的哈萨克风干牛肉表面干硬、呈褐色,具有该产品独特的气味。Kazakh dry-cured beef is a traditional meat product with nomadic characteristics. In this study, changes in the physicochemical properties and sensory quality of Kazakh dry-cured beef were investigated during its processing. The moisture content decreased（P 〈 0.05） from 74.05 to 58.72 g/100 g during processing, the protein content increased（P 〈 0.05） from 20.28 to 32.69 g/100 g, and the fat content increased（P 〈 0.05） from 1.96 to 3.95 g/100 g. The manufacturing process affected lightness（L＊）, redness（a＊）, yellowness（b＊）, and 2-thiobarbituric acid reactive substance（TBARs） values（P 〈 0.05）. The pH did not change significantly（P 〉 0.05） during processing. Processing changed the appearance characteristics of raw beef. The final product had a dry hard surface, showing a brown color and unique flavor. This research will provide a theoretical basis and a useful reference for commercialization of the traditional process of Kazakh dry-cured beef production.

关 键 词：哈萨克风干牛肉 理化性质 感官品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]