改良醋酸浸渍法对牛肉嫩化效果影响的研究  

Study on the Effect of Improved Acetic Acid Impregnation Method on Beef Tenderization

作　　者：陈武东 杜险峰[1] 周舟 CHEN Wu-dong;DU Xian-feng;ZHOU Zhou(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,哈尔滨150028

出　　处：《中国调味品》2022年第4期51-56,共6页China Condiment

基　　金：省级其他类项目(省部级)(SJGY20170060)。

摘　　要：以牛腱肉为原材料,研究了醋酸用量、醋酸浸渍时间、醋酸浸渍温度对牛肉品质的影响。实验研究结果表明,醋酸添加量、浸渍时间、浸渍温度对肉样的含水量、pH值、剪切力以及感官评价均有显著影响;响应面实验优化后的醋酸浸渍嫩化牛肉的最佳工艺为:醋酸添加量1.53%、浸渍时间3.04 h和浸渍温度20.49℃,该工艺条件下牛肉的感官评分为85.98。Using beef shank as the raw material,the effects of acetic acid additive amount,acetic acid impregnation time and acetic acid impregnation temperature on the quality of beef are studied.The experimental results show that the additive amount of acetic acid,impregnation time and impregnation temperature have significant effects on the moisture content,pH value,shear force and sensory evaluation of the meat samples.The optimal technology for acetic acid impregnated and tenderized beef after optimization by response surface test is as follows:the acetic acid additive amount is 1.53%,the impregnation time is 3.04 h and the impregnation temperature is 20.49℃.The sensory score of beef under such process conditions is 85.98.

关 键 词：牛腱肉 醋酸浸渍法 感官评价 嫩化 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]