可得然胶添加量对卤牛肉蒸煮得率及品质特性的影响  

Effects of Curdlan at Different Addition Levels on the Cooking Yield and Quality Characteristics of Spiced Beef

作　　者：李远征 马文慧 袁方 赵海波 李明 陆瑞琪 刘苗苗[1] 张欢[1] 曹云刚 李侠[2] LI Yuanzheng;MA Wenhui;YUAN Fang;ZHAO Haibo;LI Ming;LU Ruiqi;LIU Miaomiao;ZHANG Huan;CAO Yungang;LI Xia(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China;Comprehensive Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Jiangsu Yiming Biological Technology Co.,Ltd.,Taixing 225400,Jiangsu,China;School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,Shandong,China;Linyi Jinluo Win Ray Food Co.,Ltd.,Linyi 276036,Shandong,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]江苏一鸣生物股份有限公司,江苏泰兴225400 [4]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [5]临沂金锣文瑞食品有限公司,山东临沂276036

出　　处：《食品研究与开发》2024年第6期31-39,共9页Food Research and Development

基　　金：陕西省自然科学基础研究计划面上项目(2023-JC-YB-146);农业农村部农产品加工与贮藏重点实验室项目(S2022KFKT-07);西安市科学技术局农业技术研发项目(22NYYF057);陕西科技大学&江苏一鸣生物股份有限公司“产学研”合作项目;山东省重点研发计划项目(2022TZXD0021);山东省企业技术创新项目(202261500511)。

摘　　要：为解决卤牛肉在实际生产过程中肉汁损失、口感下滑等劣变问题,研究不同添加量(0%、1.0%、2.0%、3.0%)的可得然胶对卤牛肉品质特性的影响。低场核磁(low-field nuclear magnetic resonance,LF-NMR)分析表明,可得然胶使卤牛肉中不易流动水含量显著提高(P<0.05),自由水含量降低,使得蒸煮得率显著提高(P<0.05),当添加量为3.0%时,蒸煮得率增加33.43%。质构分析显示,可得然胶明显降低卤牛肉的硬度、咀嚼性及剪切力,当添加量达到2.0%时,剪切力降低29.31%。可得然胶添加量从0%增加到2.0%时,卤牛肉切面逐渐顺滑、呈色均匀且具有诱人光泽,切面亮度值提高12.69%,总体可接受性评分最高。但当添加量继续增加至3.0%时,卤牛肉切面呈现出大片的类似胶状的成分,感官品质降低。此外,可得然胶添加可有效抑制冷藏过程中卤牛肉的脂肪氧化,且2.0%添加量时效果最佳。In view of the gravy loss and taste deterioration occurred during the production of spiced beef,the impacts of curdlan added at different levels(0%,1.0%,2.0%,and 3.0%)on the quality characteristics of the product were studied.The low-field nuclear magnetic resonance(LF-NMR)analysis revealed an increase in immovable water content(P<0.05)and a decrease in free water content after the addition of curdlan,which resulted in a notable increase in the cooking yield(P<0.05).At an addition level of 3.0%,curdlan increased the cooking yield by 33.43%.The results of the texture analysis indicated that the addition of curdlan reduced the hardness,chewability,and shear force of the spiced beef(P<0.05).At an addition level of 2.0%,curdlan reduced the shear force by 29.31%.The spiced beef produced with the addition of curdlan at 0%-2.0%presented a smooth and uniformly colored section with an attractive luster(evidenced by a 12.69%increase in the brightness value)and the highest score of overall acceptability.However,increasing the concentration of curdlan to 3.0%led to the formation of large jellylike components on the section and a significant decrease in the sensory quality.In addition,curdlan can inhibit the fat oxidation of spiced beef during the refrigeration process,demonstrating the best inhibitory effect at the addition level of 2.0%.

关 键 词：可得然胶 卤牛肉 蒸煮得率 质构特性 感官品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]