过热蒸汽预处理对牛肉品质的影响  

Effect of Superheated Steam Pretreatment on the Quality of Beef

作　　者：彭佳欢 张春江[2] 高原 张泓[2] 黄峰[2] 张良[2] 赵志磊[1] PENG Jia-huan;ZHANG Chun-jiang;GAO Yuan;ZHANG Hong;HUANG Feng;ZHANG Liang;ZHAO Zhi-lei(College of Quality and Technology Supervision,Hebei University,Baoding 071000,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences(CAAS),Key Laboratory of Agro-Products Processing,Ministry of Agricultural,Beijing 100193,China;Institute for Food and Drug Control,Food Law Enforcement Branch,Hebei Baoding Market Supervision and Administration,Baoding 071000,China)

机构地区：[1]河北大学质量技术监督学院,河北保定071000 [2]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193 [3]保定市市场监督管理局食品执法支队食品药品检验所,河北保定071000

出　　处：《食品工业科技》2020年第13期79-84,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划资助项目(2017YFD0400505)。

摘　　要：为探究过热蒸汽预处理对牛肉品质的影响,选取牛上脑为试验材料,研究了不同的预处理温度(150、200、250、300℃)和时间(30、60、90、120 s)对牛肉品质的影响。结果表明,随着过热蒸汽温度的升高,与生牛肉相比,预处理后牛肉亮度值L^*、黄度值b^*增加,红度值a^*显著降低(P<0.05)。而硬度值都显著低于焯水处理(P<0.05),过热蒸汽处理温度为150、250和300℃时,处理时间为120 s剪切力值升高,并与焯水处理差异不显著(P>0.05)。同时过热蒸汽处理60 s蒸煮损失在9.24%±2.29%~13.94%±1.42%之间,且远低于焯水处理组(38.07%±0.57%,P<0.05)。电镜扫描结果显示,过热蒸汽处理的牛肉肌纤维结构更完整,能较好地保持牛肉的原有品质。钾、镁、铁、锌元素经过焯水后分别损失了49%、34%、23%和19%,而过热蒸汽250℃处理60 s后,只下降了17%、12%、12%和16%,能较好地保留牛肉的营养成分。综合考虑,过热蒸汽处理60 s即可达到预处理效果,可替代土豆烧牛肉菜肴中牛肉焯水的环节。The object of this study was to investigate the effect of superheated steam treatment on the quality of beef.Beef(chuck)was selected as raw material,and meat samples were treated at different superheated steam pretreatment temperatures(150,200,250 and 300℃)and time(30,60,90 and 120 s),respectively.The results showed that with the increase of superheated steam temperature,the L^* and b^* values increased compared with raw beef,while a^* values decreased markedly(P<0.05).The hardness value of the superheated steam treatment was significantly lower than that of blanching(P<0.05),the shear force of superheated steam treatment increased when heating time was 120 s and heating temperature was 150,250 and 300℃,and was equivalent to that of traditional treatment(P>0.05).The cooking loss ranged between 9.24%±2.29%~13.94%±1.42% at different temperatures for 60 s during superheated steam treatment,which was much lower than that of the traditional treatment(38.07%±0.57%,P<0.05).Scanning electron micrographs showed that beef fiber microstructure was more complete after superheated steam treated and the quality of beef was maintained better.The percentage losses of potassium,magnesium,iron and zinc were 49%,34%,23% and 19%,respectively by blanching treatment,while superheated steam treatment were less than 17%,12%,12% and 16%,respectively.Therefore superheated steam treatment had the potential to preserve original quality of beef.In conclusion,superheated steam treatment with 60 s can replace the traditional blanching in the processing of braised beef with potatoes.

关 键 词：过热蒸汽 牛肉 预处理 品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]