牛肉蒸制工艺及其质构、营养品质评价  

Study of steamed beef processing and evaluation on their texture characteristics and nutritional quality

作　　者：刘永峰[1] 赵璐[1] 王娟[1] 付熙哲[1] 钟华珍 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《陕西师范大学学报（自然科学版）》2017年第5期107-116,共10页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省青年科技新星项目(2014KJXX-51);陕西省科技统筹创新工程计划项目(2016KTCL02-36);中央高校基本科研业务费专项资金(GK201502008)

摘　　要：通过优化加水量、浸泡时间、蒸制时间等工艺条件,对牛肉蒸制产品的感官进行鉴评,测定其硬度、弹性、内聚性、咀嚼性和回复性等物性指标,确定较优工艺参数;再结合其脂肪酸、氨基酸分析评价组合蒸制工艺。结果表明:加水量15%,感官评分26,硬度、咀嚼性适中(P<0.05),弹性和回复性较好(P<0.05);蒸制时间60min,感官评分29,硬度和咀嚼性适中(P<0.05),弹性、内聚性和回复性指标差异均显著(P<0.05);浸泡时间80min,感官评分26,硬度和咀嚼性适中(P<0.05),弹性和内聚性较高(P<0.05)。营养评价结果表明:组合工艺处理组的FA含量和SFA含量均高于3个较优处理组的脂肪酸含量(P<0.05),其PUFA含量显著高于蒸制时间组和浸泡时间组(P<0.05),其中C18:1cis-9、C18:2cis-9,12的含量显著高于3个较优处理组(P<0.05),C20:3cis-8,11,14、C20:5cis-5,8,11,14,17的含量高于加水量组和蒸制时间组(P<0.05),C20:4cis-5,8,11,14的含量高于浸泡时间组(P<0.05);组合工艺组检测出的16种氨基酸含量基本处于最高,赖氨酸、苯丙氨酸+酪氨酸明显高于联合国粮农组织/世界卫生组织(FAO/WHO)提出的理想蛋白质中必需氨基酸模式,苏氨酸和亮氨酸则接近理想模式。因此,最佳的牛肉蒸制工艺参数为加水量15%,蒸制时间60min,浸泡时间80min。Sensory characteristics of steamed beef were evaluated and the hardness, springiness, cohesiveness, chewiness, resilience as well as other physical indexes were measured by optimizing technological conditions including the amount of water, steaming time and soaking time. After data analyses, the optimal process parameters of three factors were determined. Moreover, comprehensively considered with the fatty acid and amino acid, combined steaming processes were evaluated. The results show that the optimum process parameter is 15% in adding water test, while the sensory score is 26, the hardness and chewiness are moderate （P〈0.05）, the springiness and resilience are better （P〈0. 05）. In steaming time test, the optimum parameter is 60min, while the sensory score is 29, the hardness and chewiness are moderate （P〈0.05）, the springiness, cohesiveness and resilience index are significantly different （P〈0.05）. In soaking time test, the optimal parameter is 80min, while the sensory score is 26, the hardness and chewiness are moderate （P〈0.05）, the springiness and cohesiveness were higher （P〈0.05）. In addition, the nutritional evaluation test results show that the total fatty acid （FA） content and saturated fatty acid （SFA） of the combined process treatment groups are significantly higher than that of the three factors （P〈0.05） ; the content of polyunsaturated fatty acids （PUFA） are significantly higher than the optimal steaming time group and soaking time group （P〈0. 05）; the C18,cis-9 and C18：2cis-9,12 content are significantly higher than the three groups （P〈0. 05） and C20：3 cis-8,11,14 , C20：5 cis-5,8,11,14.17 content is higher than the optimal adding water group and steaming time group （P〈0.05）, at the same time, C20,4 cis-5.8,11,14 content is higher than the optimal soaking time group （P〈0.05）. For the amino acids, the content of 16 kinds of amino acids are detected by the combined process are the highest. Compared with the essential a

关 键 词：牛肉 蒸制 质构分析 营养品质 

分 类 号：O156.7[理学—数学]