超声波/超高压结合低温真空烹饪对卤牛肉品质的影响  

Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef

作　　者：时振华 唐道邦[2] 杨怀谷[2] 刘学铭[2] 王旭苹 林耀盛[2] 邹金浩 程镜蓉 朱明军 SHI Zhenhua;TANG Daobang;YANG Huaigu;LIU Xueming;WANG Xuping;LIN Yaosheng;ZOU Jinhao;CHENG Jingrong;ZHU Mingjun(The College of Life and Geographical Sciences,Kashi University,Kashi 844000,China;Sericultural and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆喀什844000 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610

出　　处：《食品工业科技》2025年第9期73-84,共12页Science and Technology of Food Industry

基　　金：广东省重点领域研发计划项目(2023B0202080003);广东省农业科学院青年科技骨干项目(R2023YJ-QG005);江门市科技特派员科研项目(2024760000670010247);广东省科技厅“百千万工程”农村科技特派员项目(KTP20240715)。

摘　　要：为探究超声波/超高压结合低温真空加工对卤牛肉品质的影响,试验选择低温常压(LA)、低温真空(SV)、超声波结合低温真空(USV)、超高压结合低温真空(HSV)、高温常压(HA)五种加工方法对牛肉进行卤煮,对成品的色泽、质构、水分分布和微观结构等各项指标进行了测定,并结合模糊数学感官评价对卤牛肉的品质进行综合分析。结果表明,HA处理诱发的蛋白质变性会促进牛肉组织中不易流动水向流动水转变,制得成品蒸煮损失率最高(23.61%),剪切力最大(78.23 N)。SV可有效减少卤牛肉的蒸煮损失和剪切力,成品牛肉色泽更加红润;超声波和超高压预处理可进一步增大牛肉肌纤维间的空隙,提高结合水的比例(分别为48.57%和29.39%),减小卤牛肉的剪切力(分别为34.30%和48.50%)和蒸煮损失率(分别为33.90%和28.10%),同时改善卤牛肉的嫩度。其中,USV在改善牛肉水分分布和提高持水能力中效果最为显著,制得的成品模糊数学感官评价得分较高(7.57)。综上所述,USV技术在改善卤牛肉的理化品质与感官特性中表现出明显优势,适于传统卤牛肉加工方式的升级。To investigate the effect of ultrasound/ultra-high pressure combined with sous-vide processing on the quality of spiced beef,five processing methods,including low-temperature atmospheric pressure(LA),sous-vide(SV),ultrasonic and sous-vide(USV),ultra-high pressure and sous-vide(HSV),and high-temperature atmospheric pressure(HA)were selected to prepare spiced beef.The color,texture,moisture distribution,and microstructure of the finished product were measured,and a comprehensive quality analysis of the spiced beef was conducted using fuzzy mathematical sensory evaluation.The results indicated that the protein denaturation induced by HA could promote the transformation of immobile water to flowing water in beef tissue,resulting in the highest cooking loss(23.61%)and shear force(78.23 N).SV could effectively reduce the cooking loss rate and shear force of spiced beef,resulting in a more reddish color of the finished beef.Pretreated with ultrasonic or ultra-high pressure could further increase the gaps between beef muscle fibers,increase the proportion of bound water(48.57%and 29.39%respectively),reduce the shear force(34.30%and 48.50%respectively)and cooking loss rate(33.90%and 28.10%respectively)of spiced beef,thus improving the tenderness of products.Among them,USV treatment had the most significant effect in improving the water distribution and water-holding capacity of the spiced beef,owning a relatively high score(7.57)in fuzzy mathematical sensory evaluation.In conclusion,the USV technology showed obvious advantages in improving the physicochemical quality and sensory characteristics of spiced beef,making it suitable for upgrading traditional manner of spiced beef processing.

关 键 词：卤牛肉 低温真空烹饪 理化性质 微观结构 水分分布 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]