菠萝汁嫩化牛肉的标准化研究  

Standardization Study of Tenderized Beef with Pineapple Juice

作　　者：徐焱 童光森[1] XU Yan;TONG Guangsen(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院

出　　处：《四川旅游学院学报》2020年第2期19-21,共3页Journal of Sichuan Tourism University

基　　金：四川旅游学院大学生科研项目“菠萝制嫩牛肉的标准化研究”，项目编号:2019XKZ38

摘　　要：菠萝汁腌制牛肉,既可以满足牛肉的嫩化效果,提升牛肉品质,又可以增加牛肉的风味,同时符合当前人们对健康追求的趋势。实验选用牛后腿肉,从剂量、温度、时间三个方面研究菠萝汁对牛肉的嫩化效果。通过质构仪测量,对比牛肉嫩化后咀嚼性、弹性、硬度的大小变化,以及感官评定,分析得出菠萝汁嫩化牛肉的最佳方案。Pineapple juice marinated beef cannot only meet the tender effect of beef,improve its quality,but also improve its flavor.At the same time,it is in line with people’s current pursuit of health.This experiment selects the hind leg beef,and studies the tender effect of pineapple juice on beef from the three aspects,namely dose,temperature,time.Through the texture analyzer measurement,by comparing the changes in chewiness,elasticity and hardness before and after the beef was tenderized,and the sensory evaluation,the best solution of pineapple tenderized beef was analyzed.

关 键 词：牛后腿肉 菠萝蛋白酶 质构 感官评定 

分 类 号：TS972[轻工技术与工程]