碳酸钠对牛肉嫩化效果及品质的影响  

Effects of sodium carbonate on tenderization and quality of beef

作　　者：郝婉名 祝超智[1] 赵改名[1] 韩明山 孟子晴 王可 李苗云[1] HAO Wanming;ZHU Chaozhi;ZHAO Gaiming;HAN Mingshan;MENG Ziqing;WANG Ke;LI Miaoyun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450003,China;Tongliao Comprehensive Experimental Station,Tongliao 028000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450003 [2]通辽综合试验站,内蒙古通辽028000

出　　处：《食品与发酵工业》2019年第20期157-163,共7页Food and Fermentation Industries

基　　金：国家肉牛牦牛产业技术体系项目(CARS-37);河南省高校重点科研项目:酱卤牛肉机械嫩化关键技术研究与开发(18B550006)

摘　　要：为探讨我国传统烹饪中食碱对牛肉的嫩化效果,研究了不同浓度(0、0.25、0.30、0.35、0.40 mol/L)Na 2CO 3对西门塔尔杂交牛肉的嫩化效果,并探究了Na 2CO 3注射对牛肉肌纤维及结缔组织的影响。结果显示,牛肉的pH、肌原纤维小片化指数随着Na 2CO 3浓度的增大而增大,剪切力、蒸煮损失、胶原蛋白含量随之减小;当浓度超过0.35 mol/L后,牛肉的色泽和感观评价都变差。研究证明Na 2CO 3能有效改善牛肉嫩度,当浓度为0.35 mol/L时效果最好,且Na 2CO 3注射能有效提高牛肉肌肉保水性,增大肌纤维直径及间隙,破坏肌纤维结构,使肌纤维小片化指数增加,降低结缔组织胶原蛋白含量。该研究为新型牛肉嫩化技术的研究提供了理论依据。In order to explore the tenderization effects of soda on Chinese traditional cooked beef,the tenderization effects of different concentrations of sodium carbonate(0,0.25,0.30,0.35,0.40 mol/L)on Simmental hybrid beef were studied,and the effects of sodium carbonate injection on muscle fiber and connective tissue of beef were investigated.The results showed that pH,myofibril fragmentation index of beef increased with the increase of sodium carbonate concentration,while the shear force,cooking loss and collagen content decreased.Hence sodium carbonate was proved to effectively improve beef tenderization.With sodium carbonate concentration over 0.35 mol/L,the color and sensory evaluation of beef became less attractive,so the tenderness was the best at the concentration of 0.35 mol/L.Sodium carbonate injection could effectively improve the water retention of beef muscle,increase the diameter and gap of muscle fiber,destroy the structure of muscle fiber,increase the fragmentation index of muscle fiber and decrease the content of collagen in connective tissue.This study provides a theoretical basis for the study of new beef tenderization technology.

关 键 词：牛肉 嫩化 NA2CO3 结缔组织 肌纤维特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]