低硝酱牛肉的品质研究  

Study on the Quality of Sauced Beef with Low Nitrate

作　　者：商海军 闫晓明[1] SHANG Haijun;YAN Xiaoming(Institute of Cotton,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]安徽省农业科学院棉花研究所,安徽合肥230031

出　　处：《食品安全导刊》2023年第22期128-131,共4页China Food Safety Magazine

基　　金：2020年安徽省科技重大专项(202003b06020019)。

摘　　要：以牛肉为原料,通过在制作过程中注射香辛料精油改良了传统酱牛肉制作工艺,并对改良工艺制成的低硝酱牛肉的亚硝酸盐含量、蒸煮损失、剪切力、质构特性、水分活度、色泽、菌落总数等品质指标进行分析。结果表明,低硝酱牛肉中亚硝酸盐含量为0.081 3 mg·kg^(-1),显著低于普通酱牛肉,蒸煮损失、剪切力、质构特性、水分活度、色泽和菌落总数等品质指标也优于普通酱牛肉,低硝酱牛肉整体感官评价更高。Using beef as raw material,the traditional sauced beef production process was improved by injecting essential oils of spices in the production process,and the quality indexes such as nitrite content,cooking loss,shear force,textural characteristics,moisture activity,color,and total colony counts of low nitrate sauced beef made by the improved process were analyzed.The results showed that the nitrite content of low nitrate sauced beef was 0.0813 mg·kg^(-1),which was significantly lower than that of ordinary sauced beef,and the quality indexes such as cooking loss,shear force,textural characteristics,moisture activity,color,and total colony count were also better than that of ordinary sauced beef,and the overall sensory evaluation of low nitrate sauced beef was higher.

关 键 词：酱牛肉 低硝 品质 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]