原料肉部位对牛肉盐水火腿品质及水分分布特性的影响  

Effects of Raw Meat Cuts on Quality and Water Distribution Characteristics of Beef Brined Ham

作　　者：赵改名[1] 银峰 祝超智[1] 李珊珊 李佳麒 焦阳阳 李航 张文华 ZHAO Gaiming;YIN Feng;ZHU Chaozhi;LI Shanshan;LI Jiaqi;JIAO Yangyang;LI Hang;ZHANG Wenhua(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Hengdu Comprehensive Experimental Station,Zhumadian 463000,China;Zhongwei Comprehensive Experimental Station,Zhongwei 755000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]恒都综合试验站,河南驻马店463000 [3]中卫综合试验站,宁夏中卫755000

出　　处：《肉类研究》2020年第7期1-6,共6页Meat Research

基　　金：国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37);“十三五”国家重点研发计划重点专项(2018YFD0401200);酱卤牛肉机械嫩化关键技术研究与开发项目(18B550006)。

摘　　要：为探究不同部位原料肉对牛肉盐水火腿品质的影响,分别以霖肉、黄瓜条、肩肉、臀肉4个部位作为原料肉加工制备牛肉盐水火腿,采用水分含量、水分活度、pH值、蒸煮损失率、出品率、质构特性、感官评定、微观结构、水分迁移规律及分布情况作为考察指标。结果表明:以霖肉为原料肉时,牛肉盐水火腿出品率最高,可达122.58%,其质构特性、感官评定和微观结构均优于其他3组;同时,低场核磁共振分析发现,霖肉组的不易流动水含量最高,且横向驰豫时间T2b和T21显著缩短、保水性最好。综上,霖肉更适合作为牛肉盐水火腿的制备原料。In this experiment,the effect of different raw meat cuts(knuckle,silverside,shoulder and rump)on the quality characteristics of beef brined ham was evaluated.The water content,water activity,pH,cooking loss,yield,texture,sensory evaluation,microstructure,and moisture migration and distribution pattern of ham samples were measured.The results showed that the highest yield of beef brined ham of 122.58%was obtained using knuckle.Its texture,sensory score and microstructure were better than those of the other three cuts.In addition,low-field nuclear magnetic resonance(NMR)analysis showed that the knuckle ham had the highest proportion of immobilized water as well as significantly reduced transverse relaxation times T2b and T21,demonstrating the best water-holding capacity.In conclusion,knuckle is more suitable for the processing of beef brined ham.

关 键 词：牛肉盐水火腿 原料肉部位 滚揉腌制 质构 微观结构 水分分布 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]