滚揉腌制工艺对西冷牛肉品质的影响  

Effect of tumbling and curing technology on the quality of sirloin beef

作　　者：李浩 LI Hao

机构地区：[1]杭州大希地科技股份有限公司,浙江杭州310000

出　　处：《肉类工业》2020年第7期15-22,共8页Meat Industry

摘　　要：探讨滚揉腌制工艺中,时间、温度、真空压力、转速4个参数,对西冷牛肉的保水性、色泽及嫩度3个方面品质的影响。首先,单因素试验探究特定参数对牛肉品质的具体影响情况;再以嫩度为指标,经正交试验优化得到最佳工艺,对比空白试验组,探究最优情况工艺下,牛肉品质的变化情况;最后依据试验数据对各品质的相关性进行分析。结果表明,通过单因素试验可知,随着滚揉工艺参数的改善,牛肉的感官色泽、口感嫩度,对腌制液的吸收率均产生变化。根据单因素试验结果再经正交试验分析后,得到最佳牛肉滚揉腌制工艺,其参数为温度6℃、时间3h、真空度0.08MPa、转速为4r/min。此外,牛肉在滚揉工序中,各品质指标间存在着显著的相关性,其中剪切力与蒸煮损失、亮度值(L^*)、红度值(a^*)、黄度值(b^*)之间呈极显著相关关系。In the tumbling and curing technology,the effects of time,temperature,vacuum pressure and rotational speed on the water retention,color and tenderness of sirloin beef were studied.Firstly,single factor experiment was conducted to explore the effect of specific parameters on the quality of beef,and tenderness was taken as index,and theoptimum technology was obtained by orthogonal experiment optimization.Compared with blank experiment group,the change of the quality of beef was explored under the optimum technology.Finally,according to the experimental data,the correlation of quality was analyzed.The results showed that through single factor experiment,the sensory and color,taste and tenderness of the beefand the absorption rate of the curing liquid all changed with the improvement of tumbling technological parameters.According to single factor experimental results,and orthogonal experiment was analyzed,and the optimum tumbling and curing technology of beef was obtained,and parameters were as follows:temperature was 6℃,and time was 3h,and vacuum degree was 0.08MPa,and rotational speed was 4r/min.In addition,in the tumbling process of beef,there was a significant correlation between the various quality indexes,and there was extremely significant correlation between shearing force,lightness value(L^*),redness value(a^*)and yellowness value(b^*).

关 键 词：牛肉加工 滚揉腌制 相关性 品质特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]