牛肉皮复合肉脯加工工艺优化  

Optimization of Production Process for Beef and Cowhide Restructuring Jerky

作　　者：江月 余群力[1] 杨斌 张文华 李航 韩广星 JINAG Yue;YU Qun-li;YANG Bin;ZHANG Wen-hua;LI Hang;HAN Guang-xing(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou GcuT su 730070,China;Zhongwei City Xia Hua Muslim meat food Co.,Ltd.,Zhongwei Ningxia 751700,China;Chongqing Hengdu Agricultural Group Co.,Ltd.,Fengdu Chongqing 408200,China;Shandong Green run Food Co.,Ltd.,Lingyi Shandong 276000,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]中卫市夏华清真肉食品有限公司,宁夏中卫751700 [3]重庆恒都农业集团有限公司,重庆丰都408200 [4]山东绿润食品有限公司,山东临沂276000

出　　处：《食品与发酵科技》2018年第5期49-53,共5页Food and Fermentation Science & Technology

基　　金：国家肉牛牦牛产业技术体系项目(CARS-37);甘肃省财政厅专项

摘　　要：本试验在传统重组肉脯制作的基础上,以新鲜牛肉和牛皮泥为原料制作牛肉皮复合肉脯,通过单因素试验探讨卡拉胶添加量、牛皮添加量和水的添加量对牛肉皮复合肉脯质构和感官性质的影响,以硬度、弹性及感官评分的综合值作为考察指标,利用响应面分析法优化试验条件。结果表明:最佳工艺条件为卡拉胶添加量为0.34%,牛皮添加量为6.2%,水的添加量为17.8%。为开发利用加工副产品,开发保健功能肉制品开辟了新的途径,为畜禽的进一步加工和高档复合肉制品的开发提供了理论依据和参考。This experiment is based on the production of traditional restructuring dried beef and the effects of amounts of added catTageenan and cowhide and raw material water content on texture and sensory properties of beef and cowhide restructuring jerky were explored in the present study. The three process parameters were opti- mized by response surface methodology for improved hardness, springiness and overall sensory quality score. The results showed that the optimal process conditions for production of beef jerky were as follows： carrageenan, cowhide and water were added at 0.4%,6.5% and 18%. It has opened up new ways for the development and uti- lization of cowhide processing by-products and the development of healthy functional meat products, providing the- oretical basis and reference for the deep processing of livestock and poultry meat and the development of high- grade composite meat products.

关 键 词：牛肉 牛皮 牛肉皮复合肉脯 配方 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]