预调理清汤牛肉滚揉腌制工艺研究  

Study on the Tumble Kneading Process of Prepared Beef

作　　者：郭强 张佳敏 王卫 刘达玉 华钧 GUO Qiang;ZHANG Jiamin;WANG Wei;LIU Dayu;HUA Jun(Meat Processing Key Laboratory of Sichuan Province,Chengdu 610106,China;Xichang Siqixiang Food Co.,Ltd.,Xichang 615000,China)

机构地区：[1]肉类加工四川省重点实验室,四川成都610106 [2]西昌思奇香食品有限责任公司,四川西昌615000

出　　处：《食品科技》2021年第7期122-129,共8页Food Science and Technology

基　　金：四川省科技成果转化项目(2019ZYZF0162);四川省科技计划重点研发项目(2019YFN0007)。

摘　　要：采用响应面法优化预调理清汤牛肉滚揉腌制工艺,并分析其交互作用。在单因素试验的基础上,以食盐添加量、NaNO_(2)添加量、滚揉时间、滚揉温度为因子,以剪切力和红度值的综合评分为响应值,采用Box-Behnken法进行优化试验。结果表明:各因子对预调理牛肉综合评分影响顺序为NaNO_(2)添加量>滚揉时间>食盐添加量>滚揉温度,食盐添加量与滚揉时间、滚揉时间与滚揉温度、NaNO_(2)添加量与滚揉时间之间交互作用显著,滚揉温度与食盐添加量、滚揉温度与NaNO_(2)添加量、食盐添加量与NaNO_(2)添加量之间交互作用不显著。确定最佳工艺为:食盐添加量0.8%、NaNO_(2)添加量0.011%、滚揉时间2.1 h、滚揉温度3℃,此时红度值为9.24,剪切力为5934.3 g,综合评分为0.3767,此条件下预调理清汤牛肉具有最佳的品质。通过对预调理清汤牛肉滚揉腌制工艺进行优化,为此类产品的实际生产提供理论依据。The response surface method was used to optimize the tumbling and marinating process of the prepared beef,and the interaction was analyzed.On the basis of single factor experiments,the optimization factors were the amount of salt,the amount of NaNO_(2),the tumbling time,and the tumbling temperature,and the comprehensive score of the shear force and the redness value was used as the optimization index,and the Box-Behnken method was used for optimization test.The results showed that the significance of the influence of each factor on the comprehensive score of the prepared beef was in the order:NaNO_(2) addition>tumbling time>salt addition>tumbling temperature.There was a significant interaction between the amount of salt and the tumbling time,the tumbling time and the tumbling temperature,and the amount of NaNO_(2) and the tumbling time.There was no significant interaction between the tumbling temperature and the amount of salt,the tumbling temperature and the amount of NaNO_(2),and the amount of salt and the amount of NaNO_(2).The optimal process was determined as follows:salt addition amount was 0.8%,NaNO_(2) addition amount was 0.011%,tumbling time was 2.1 h,tumbling temperature was 3 ℃,at this time the redness value was 9.24,the shear force was 5934.3 g,and the comprehensive score was 0.3767.Under these conditions,the prepared beef had the best quality.The optimization research on the tumble kneading process of prepared beef provided a theoretical basis for the actual production of such products.

关 键 词：预调理牛肉 滚揉腌制 亚硝酸盐 响应面 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]