番茄红烧牛肉恒温热贮存过程中的品质变化  

The Quality Change of Tomato Braised Beef During Constant Temperature Storage

作　　者：陈武东 杜险峰[1] CHEN Wudong;DU Xianfeng(School of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028

出　　处：《现代食品》2021年第8期116-120,共5页Modern Food

基　　金：基于研发能力培养的烹饪机器人创新性实验项目(SJGY20170060)。

摘　　要：以番茄红烧牛肉菜肴为研究对象,对比分析不同贮存温度(50~80℃)和不同贮存时间(1~4 h)处理后牛腩肉的色泽、质构以及感官评价得分,为红烧牛肉的恒温热贮存工艺标准化提供数据支撑。结果表明,在恒温热贮存时间相同时,温度越高,亮度值越低,黄度值相对越高,色差变化值越大,胶黏性越大,感官评价得分下降;在贮存温度相同时,贮存时间越长,亮度值和红度值相对越低,黄度值和色差变化值相对越高,硬度、弹性和咀嚼性增加,感官评价得分下降。为保证牛肉菜肴的食用品质,需尽可能缩短恒温热贮存时间及选择合适的热贮存温度。Taking tomato braised beef dishes as the research object,comparative analysis of the color,texture and sensory evaluation scores of sirloin after different storage temperature(50~80℃)and different storage time(1~4 h)is the constant temperature heat storage of braised beef Process standardization provides data support.The results show that when the constant temperature and heat storage time are the same,the higher the temperature,the lower the brightness value,the higher the yellowness value,the greater the color difference change value,the greater the adhesion,and the sensory evaluation score decreases;when the storage temperature is the same,The longer the storage time,the lower the brightness value and the redness value,the higher the yellowness value and the color difference change value,the increase in hardness,elasticity and chewiness,and the decrease in sensory evaluation scores.In order to ensure the edible quality of beef dishes,it is necessary to shorten the constant temperature heat storage time as much as possible and choose an appropriate heat storage temperature.

关 键 词：牛腩肉 贮存温度 贮存时间 食用品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]