基于传质动力学的湘味卤牛肉卤制方法比较  

Comparison of Marinating Methods of Hunan Flavor Marinated Beef by Mass Transfer Kinetics

作　　者：庾坤 赵良忠 李明 黄展锐 周晓洁 尹世鲜 刘斌斌 舒敏 YU Kun;ZHAO Liangzhong;LI Ming;HUANG zhanrui;ZHOU Xiaojie;YIN Shixian;LIU Binbin;SHU Min(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Bean Products Processing and Safety Control,Shaoyang 422000,China;Guangzhou Jiaming Food Technology Co.,Ltd.,Guangzhou 511458,China;Jinzai Food Group Co.,Ltd.,Yueyang 414000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000 [3]广州佳明食品科技有限公司,广东广州511458 [4]劲仔食品集团股份有限公司,湖南岳阳414000

出　　处：《食品工业科技》2022年第17期266-274,共9页Science and Technology of Food Industry

基　　金：湖南省研究生科研创新项目(CX20201188);湖南省科技创新计划资助(2022NK2039,2019TP1028,2019SK2122,2019NK4229);湖南省自然科学青年基金项目(2021JJ40514);脉冲卤制食品低温保鲜关键技术及其货架期预测模型研究(DZPJG202006)。

摘　　要：为提升湘味卤牛肉卤制效率、品质及原辅料利用率,以牛腿肉为原料,传统卤制(常压,95℃)为对照,通过对比不同真空卤制、微压卤制、脉冲卤制条件下的NaCl传质速率、感官品质、质构特性以及牛肉微观结构,优化出最佳卤制工艺。结果表明,最佳卤制工艺为脉冲卤制工艺,条件为:-50 kPa,80℃结合+50 kPa,95℃,脉冲频次4次,卤制时长2.7 h,此条件下卤牛肉感官评分(89.6分)、传质系数(2.71×10^(-6)m^(2)/s),均优于真空卤制最佳条件(-50 kPa,80℃)、微压卤制最佳条件(+50 kPa,95℃)、传统卤制的感官评分(85.2、86.1、83.6分)、传质系数(1.91×10^(-6)、1.92×10^(-6)、1.64×10^(-6)m^(2)/s);脉冲卤制的卤牛肉质构特性有显著提升(P<0.05),质量变化率显著低于微压卤制与传统卤制(P<0.05);电镜扫描显示,脉冲卤制对牛肉微观结构影响最小,有利于降低营养流失,提升NaCl传质。脉冲卤制能有效提升湘味卤牛肉卤制效率,缩短卤制时间,减少原辅料损失,提高出品率。In order to improve the efficiency,quality,and utilization rate of raw ingredients for Hunan flavor marinated beef,bovine leg meat was used as raw material and traditional marinated(atmospheric pressure,95 ℃) was used as control,The NaCl mass transfer coefficients,sensory quality,texture characteristics and microstructure of beef under different vacuum marinated,micropressure marinated,pulse marinated conditions were studied to optimize the best marinated process.The results showed that the optimal marinated process was pulse marinated process:-50 kPa,80 ℃ combined with+50 kPa,95 ℃,pulse frequency 4 times,and marinated duration 2.7 h,Under these conditions,the sensory score(89.6) and NaCl mass transfer coefficients value(2.71×10^(-6)m^(2)/s) of beef were obtained.They were superior to the optimal conditions of vacuum marinated(-50 kPa,80 ℃),the optimal conditions of micropressure marinated(+50 kPa,95 ℃),sensory scores of traditional marinated(85.2,86.1,83.6),and the NaCl mass transfer coefficients(1.91×10^(-6)、1.92×10^(-6)、1.64×10^(-6)m^(2)/s).The texture characteristics of pulse marinated beef were significantly improved(P<0.05),and the rate of mass change was significantly lower than that of micropressure and traditional marinated beef(P<0.05).Scanning electron microscope showed that pulse marinated had the least effect on beef microstructure,which was beneficial to reduce nutrient loss,improve NaCl mass transfer coefficients.Pulse marinated can effectively improved the efficiency of Hunan flavor marinated beef,shorten the marinated time,reduce the loss of raw ingredients,and improved the product yield.

关 键 词：湘味卤牛肉 脉冲卤制 传质效率 微观结构 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]