成熟时间和斩拌时间对低盐牛肉丸品质的影响  

Effect of Postmortem Aging Time and Chopping time on the Quality of Low-Salt Beef Meatballs

作　　者：程佳佳[1] 胡胜杰[1] 马汉军[1] 余小领[1,2] 赵改名 张春月[1] 常冠红[3] CHENG Jiajia;HU Shengjie;MA Hanjun;YU Xiaoling;ZHAO Gaiming;ZHANG Chunyue;CHANG Guanhong(College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南农业大学食品科学技术学院,河南郑州450002 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类研究》2018年第5期9-14,共6页Meat Research

基　　金：河南省重大科技专项(161100110600);河南农业大学科研启动项目(30500583)

摘　　要：以牛后腿肉为原料制作牛肉丸,采用均匀设计探讨宰后成熟时间、斩拌时间和食盐添加量对肉丸质构特性、出品率和感官品质的影响。结果表明:3个因素对牛肉丸的质构特性、出品率和感官评分均有显著影响(P<0.05)。牛肉丸的弹性随宰后成熟时间的延长先降低后升高;牛肉丸的回复力随着宰后成熟时间的延长或食盐添加量的增加逐渐变大,随着斩拌时间的增加先上升后下降;牛肉丸的硬度随着宰后成熟时间的延长先下降后上升,随着斩拌时间的增加逐渐下降,随着食盐添加量的增加逐渐增大。牛肉丸的出品率和感官评分均随宰后成熟时间的延长而下降,低盐条件下下降尤为明显。因此,对于低盐牛肉丸的生产,宰后越早加工,牛肉丸的品质越好。The effects of postmortem aging time, chopping time and salt addition on the texture, yield and sensory quality of beef meatballs made from outside flat were studied by uniform design. The results showed that all three factors considered had significant effects（P 〈 0.05） on the texture, yield and sensory score. Springiness decreased at first and then increased with postmortem aging time. Resilience rose gradually with increasing postmortem aging time or salt addition, whereas it increased at first and then fell with increasing chopping time. Hardness decreased initially and then increased with increasing postmortem aging time, and it declined gradually with increasing chopping time but rose gradually with increasing salt addition. The yield and sensory score declined with postmortem aging time, especially at low levels of salt addition. Hence we concluded that the quality of beef meatballs could be improved by shortening the postmortem aging time.

关 键 词：牛肉丸 成熟时间 斩拌 食盐 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]