果蔬复合改质剂浸渍对不同热加工方式下牛肉品质的影响  

Effect of fruit and vegetablecompound modifiers impregnationon the quality of beef under different heat processing methods

作　　者：于豪杰 高晓光[2] 冯随 刘晓畅 孙宝忠[1] 牟德华[2] 谢鹏[1] 雷元华 时若栋 魏秀卿 张松山[1] YU Haojie;GAO Xiaoguang;FENG Sui;LIU Xiaochang;SUN Baozhong;MOU Dehua;XIE Peng;LEI Yuanhua;SHI Ruodong;WEI Xiuqing;ZHANG Songshan

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]河北科技大学食品与生物学院,河北石家庄050018 [3]河北双鸽食品股份有限公司,河北石家庄050021

出　　处：《肉类工业》2021年第10期11-21,共11页Meat Industry

基　　金：河北省省级省校科技合作开发资金支持项目;国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37);河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2018130204)。

摘　　要：为了解果蔬复合改质剂对牛肉品质的影响,本研究使用一种果蔬复合改质剂(7.87%芹菜汁、8.0%生姜汁、12.4%胡萝卜汁、8.85%枸杞汁)对新疆褐牛外脊进行浸渍处理(4℃条件下浸渍24h),测定了果蔬复合改质剂浸渍对生鲜牛肉品质(pH、色泽、蒸煮损失、质构指标)以及在不同加热方式下(80℃和100℃煮制,121℃高压熟制,150℃和230℃烤制)对牛肉脂质氧化、脂肪酸组成、挥发性成分的影响。结果表明,该果蔬复合改质剂浸渍未对生鲜牛肉的色泽、蒸煮损失和质构产生不良影响;80℃和100℃煮制条件下,浸渍处理组的过氧化值(POV)和硫代巴比妥酸值(TBA)显著(p<0.05)低于未处理组;果蔬复合改质剂能有效抑制煮制和高压熟制过程中牛肉不饱和脂肪酸的损失,特别是对一些功能脂肪酸如二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)具有保护效果;处理组挥发性成分的种类(33种)多于对照组(24种),其中醛类有9种,醇类有10种,酮类3种,烃类6种,芳香类3种,杂环类2种;由此可见,果蔬复合改质剂不仅对加热过程中牛肉脂肪氧化具有抑制作用,而且有利于挥发性物质的产生。In order to understand the effects of fruit and vegetable compound modifiers on the quality of beef,a type of fruit and vegetable compound modifiers(7.87%celery juice,8.0%ginger juice,12.4%carrot juice,8.85%lycium chinensis juice)was used,and Xinjiang brown cattle ridge was conducted to impregnation(impregnated for 24 h at 4℃)by it.The effects of fruit and vegetablecompound modifiers impregnation on the quality(pH,color,cooking loss,texture index)of beef was determined,and the effects of different heating methods(cooking at 80℃and 100℃,high-pressure cooking at 121℃,baking at 150℃and 230℃)on lipid oxidation,fatty acid composition and volatile components of beef were determined.The results showed that there was no harmful effect on color,cooking loss and texture of fresh beef whenfruit and vegetablecompound modifiers impregnation was used;under the cooking conditions of 80℃and 100℃,the peroxide value(POV)and thiobarbituric acid value(TBA)of the impregnation treatment group were significantly lower than that of the control group(p<0.05).The loss of unsaturated fatty acids in beef during cooking and high-pressure cooking could be effectively inhibited by fruit and vegetable compound modifiers,especially,it had protective effect for some functional fatty acids such as two eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA).The kinds of volatile components in the treatment group(33kinds)were more than that in the control group(24 kinds),and there were 9 kinds of aldehydes,10 kinds of alcohols,3 kinds of ketones,6 kinds of hydrocarbons,3 kinds of aromatics and 2 kinds of heterocyclic compounds.It showed that fruit and vegetablecompound modifiers not only had inhibit effect on the oxidation of beef fat during heating,but also facilitated the production of volatile components.

关 键 词：牛肉 果蔬复合改质剂 浸渍 脂质氧化 挥发性成分 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]