老汤卤制与定量卤制酱牛肉的品质差异  

Quality Difference between Aged Brine Marinated and Quantitative Marinated Beef

作　　者：吴婧娇 田欢 黄峰[2,3] 韩东 景晓亮[4] 贾伟 张春晖 WU Jingjiao;TIAN Huan;HUANG Feng;HAN Dong;JING Xiaoliang;JIA Wei;ZHANG Chunhui(School of Food and Wine,Ningxia University,Yinchuan 750021,China;Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Western Agricultural Research Center,Chinese Academy of Agricultural Sciences,Changji 831100,China;Jiangsu Chaoyue Agricultural Development Co.,Ltd.,Taixing 225400,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 [3]中国农业科学院西部农业研究中心,新疆昌吉831100 [4]江苏超悦农业发展有限公司,江苏泰兴225400

出　　处：《食品工业科技》2023年第22期43-51,共9页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区畜牧产业技术体系资助。

摘　　要：为研究不同卤制方式酱牛肉的品质差异,分析老汤卤制和定量卤制条件下,酱牛肉的感官评定、色泽、剪切力、质构、水分分布、呈味核苷酸以及游离氨基酸等指标的变化,确定不同卤制方式对酱牛肉品质的影响。结果表明:两种卤制方式中,定量卤制酱牛肉的感官评分高于老汤卤制。与老汤卤制的酱牛肉相比,定量卤制酱牛肉色泽较佳,剪切力和硬度较小(P<0.05),定量卤制的酱牛肉水分含量高且水分分布均匀。在主要呈味物质中,定量卤制酱牛肉中5′-AMP、5′-IMP和5′-GMP的含量均显著高于老汤卤制酱牛肉(P<0.05),说明其鲜味强度大于传统卤制酱牛肉。定量卤制和老汤卤制酱牛肉的总游离氨基酸含量分别为475.60和274.66 mg/100 g。由此可见,定量卤制酱牛肉相比老汤卤制可明显提升产品品质,这对酱卤肉制品产业升级具有重要推动作用。This study aimed to analyze the quality differences of sauced beef with aged brine and quantitative marinating methods by evaluating sensory characteristics,color,shear force,texture,moisture distribution,taste nucleotides,and free amino acids.Results showed that quantitative marinated beef received a higher score in sensory evaluation than aged brine marinated beef.Additionally,quantitative marinated beef had better color,lower shear force and hardness compared to aged brine marinated beef(P<0.05).It also had a higher moisture content and more even moisture distribution.The quantitative marinating method resulted in higher levels of 5′-AMP,5′-IMP,and 5′-GMP in the beef sauce,which enhanced its umami intensity(P<0.05).Moreover,the total free amino acid content was higher in quantitative marinated beef(475.60 mg/100 g)than aged brine marinated beef(274.66 mg/100 g).These findings suggested that the use of quantitative marinating method can significantly improve the quality of marinated beef products and promote the industry's advancement.

关 键 词：老汤卤制 定量卤制 酱牛肉 品质 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]