不同模式超声波辅助低温腌制对牛肉品质的影响  

Effects of different modes of ultrasonic assisted low-temperature curing on beef quality

作　　者：吴梦迪 马海乐[1] 刘会敏 WU Mengdi;MA Haile;LIU Huimin(School of Food and Bioengineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品与机械》2023年第9期177-182,233,共7页Food and Machinery

基　　金：江苏省重点研发计划(现代农业重点项目)(编号:BE2018368)。

摘　　要：目的:探索适合家用冰箱冷藏室的绿色、快速的腌制方法。方法:在低温条件下,采用不同频率组合的超声波辅助腌制牛肉,研究其对牛肉品质的影响。结果:对比低温静腌,同步超声波22+40 kHz(SIU 22+40 kHz)的腌制效果最好,其盐分含量(0.3274%)提高了74.15%(P<0.05),蒸煮损失(34.933%)降低了11.45%(P<0.05),硬度(293.545 N)降低了18.39%(P<0.05),回弹性(1.436 N/mm^(2))降低了17.54%(P<0.05),咀嚼性(2209.964 N/mm)降低了20.12%(P<0.05)。结论:在2~6℃的低温条件下,超声波辅助低温腌制可以有效地提高牛肉的盐分含量,降低牛肉的蒸煮损失,改善牛肉的嫩度,同时较好地保持牛肉的色泽品质。顺序超声波(SEU)和同步超声波(SIU)辅助低温腌制的腌制效果优于单频超声波(MU)辅助低温腌制。Objective:This study aimed to discover a green,fast curing method for the domestic refrigerator freezer.Methods:Under the control of low-temperature condition,different frequency combination of ultrasonic assisted curing beef was used to study its effect on beef quality.Results:Compared with low-temperature static curing,simultaneous ultrasonic 22+40 kHz(SIU 22+40 kHz)had the best curing effect,and the salt content(0.3274%)was increased by 74.15%(P<0.05),with the cooking loss(34.933%)reduced by 11.45%(P<0.05).The hardness(293.545 N)was reduced by 18.39%(P<0.05),and the resilience(1.436N/mm^(2))was reduced by 17.54%(P<0.05),with the chewiness(2209.964 N/mm)reduced by 20.12%(P<0.05).Conclusion:Under the low temperature condition of 2~6℃,ultrasonic-assisted low temperature salting can effectively increase the salt content,reduce the cooking loss,improve the tenderness,and better maintain the color quality of beef.The curing effect of sequential ultrasonic(SEU)and synchronous ultrasonic(SIU)assisted low temperature curing was better than that of single frequency ultrasonic(MU)assisted low temperature curing.The curing effect of sequential ultrasonic(SEU)and simultaneous ultrasonic(SIU)assisted low-temperature curing was better than that of mono-frequency ultrasonic(MU)assisted low-temperature curing.

关 键 词：牛肉 超声波 低温腌制 冰箱冷藏 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]